Testing a Theory About Almond Flour

While combing the web searching for low-carb almond flour recipes, I saw a site where someone claimed all he did was substitute almond flour in place of regular wheat flour.

I had to try this.

I dug out an old recipe of my own from my wheat-eating days, and tried it as a batch of muffins. Other than adding a tablespoon each (instead of teaspoons) of baking soda and baking powder to the recipe, and reducing eggs to 1, it worked beautifully.

Okay, so now I know muffins work. What about anything else?

Pancakes and regular loaf bread are next on the trial block--stay tuned. If this works, I can go back to my old baking books, substitute almond flour for wheat flour, plus add extra baking powder and soda.

The GF community will be so jealous from the fact that I may have just simplified their lives...well, maybe not me ORIGINALLY, but I'll certainly be the one to tell them.

If and when this experiment works, I'll branch out to other nut flours--I'm dying to see if macadamia flour (made from home-ground macadamias) does the same trick. Macadamias have a better Omega-3 profile than almonds.