<<Disclaimer: Verify this information before applying it to your situation.>>
This is in response to Ann's post about Nick Malgieri's baking hints. I've
been using on advise of Bette Hagman's book, "ground" sliced almonds as a
substitute for oatmeal in cookies and baked goods. She/he mentioned using a
food processor, but in using them to replace oatmeal I find I need to put
them in a freezer ziplock and beat and roll them with a rolling pin. The
food processor chops them too fine on even the shortest time. I just use my
old regular oatmeal cookie recipe substituting the broken sliced almonds for
oatmeal and adding xanthan gum. I DO use only sweet rice flour for cookies
now; not white or brown rice flours. It seems to have a less gritty texture
and holds together better.
Vicki
WA