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Fri, 17 Jan 2003 07:28:17 -0600 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Through research I have come across almond flour. It is used as a very low carbohydrate in place of wheat for those diets that have to watch their sugar. Weight Watchers uses this ingredient as well. I want to know if anyone has used this in bread? I want to and their are a lot of recipes written just for this flour. It is said not to have a nut taste. Here is a recipe off of the internet:
Pound cake
1 cup butter ( or substitute)
1 cup Splenda
5 eggs at room temp.
2 cups almond flour
1 tsp baking powder
1 tsp lemon extract
1 tsp vanilla extract
Cream butter and sugar together. Beat in one egg at a time. Mix in dry ingredients. Add extracts. Bake in a greased pan at 350 degrees for 50 min.
Also when I was in the Korean market I came across acorn starch and I got some to try. I was wanting a pound cake and used what I had. It needed cake flour, so here is one of my versions of cake flour:
3 cups rice flour
3 cups corn starch (or sweet rice flour if you can't have corn)
2 cups acorn starch
1 cup potato starch
3 Tbs potato flour
Here is the pound cake recipe:
2 cups cake flour mix
5 eggs or substitute
1/2 pound butter or substitute
1 2/3cups sugar
1/2 tsp salt
1 tsp vanilla
Cream butter and sugar together. Beat in one egg at a time. Add other ingredients and mix. Bake in greased pan, I used a bunt pan and it was cute, at 325 degrees for 40 - 50 min.
It came out great. My neighbor couldn't tell it was gf. She thought I baked her a wheat cake! If you try I hope it turns out great as well. God Bless Kristine
* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *
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