I did search and found plenty of low carb recipes. Now if only _I_ could find almond flour.
We can buy almond flour under the obscure name of “almond meal” in any supermarket over here in Oz. Try the health food section if the cooking section seems out. Plus, for some reason, it’s good to try the dried fruit section. I have no idea why almond meal would be found in the dried fruit section of a supermarket, but that’s where ours is found at the moment. Also hazelnut meal (healthier, but I think it tastes bitter) and various other finely ground nuts. They make good shortbread.
Also http://www.barryfarm.com/nutri_info/flours/almondflour.html from the internet gets to one pound for $8.69
Torte’s and brownies are EXACTLY the right kind of thing to use almond flour on as a substitute as well.
+10 points for technical accuracy Obaki.
Yeah, but has she tasted it?
I mean, didn’t Rocky and Carly forbid Ace to cook??? I can’t remember if it was only because of his love of hot spices or if it was because of other…problems.
It would be terrible to make Jaz’s cake taste icky, but at the same time….
It’s because of his love of spicy food. And it’s not really that he’s forbidden from cooking, but it’s one of the chores he doesn’t need to do. It’s pretty much a polite way of saying “no way in hell will we eat the food you like”
Still liken’ the shirt (or lack there of) Jaz is (sort of) wearing.
What the heck is she excited about? Or is it very cool (temp wise) in that house?
You can find it at Whole Foods I know… isn’t cheap though. We cook with it a fair amount, not for any particular health reason but those tarts are darned, darned good (I’m partial to the almond flavor myself). Though warning: low sugar/carbs sure doesn’t equal low fat in my recipes (lots of butter, and nuts of course!)
I use almond flour, and it does make a decent substitute if you don’t need gluten. I find that it spoils quickly, though, and is expensive, so I buy regular unroasted almonds and store them in the freezer, and use my food processor to make flour. Just let the nuts come to room temperature first, and pulse them until they’re a reasonably fine texture. Use a sieve to get the fine stuff out from the larger bits: you can keep pulsing the larger bits but if you over-process the small particles you’ll end up with almond butter – which is useful, too, but…
Oh – addendum: Hazelnuts make a great substitute, too – coarsely ground it’s a great coating for baked fish.
You guys are making me hungry. I’ve never even heard of nut flour before this. Now I must go find some.
I buy all sorts of restaurant-grade stuff from a place that ships the entire order cheap. They even have freeze-dried stuff that’ll keep forever. They have almond flour in any size package you want. http://store.honeyvillegrain.com/glutenfreeproducts.aspx
I also started using this stuff as a non-nutritive sweetener, because I’m allergic to most of the artificial ones, and can’t stand the taste of Stevia and Splenda. I can replace more than half of the sugar in just about anything with it, and it tastes fine, and doesn’t bug my digestion, and doesn’t metabolize at all.
And yes, I checked it with my doctor.
I can get rice flour where I live, although it doesn’t have the protein boost it is still a good substitute for wheat flour for those (like myself) who can’t have wheat.
That’s me too. Also I really love her shirt!
Rice flour is okay if *wheat* is the problem, but it’s just a different variety of grass-seed and is approximately as high in carbohydrates.
(And water chestnuts, which are yummy, are nutritionally pretty much the same as potatoes. No low-carb help there either.)
Look online for a company named “Bob’s Red Mill” they have a large variety of none wheat flour choices including almond flour and even coconut flour.
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Really! I don't know anyone like these people!
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