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Nut Flour Questions

Nut Flour

Paleo Questions

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by 0 · May 18, 2014 at 11:31 AM

I may have just discovered I have a nut allergy but I believe I only get symptoms when I eat nut flour. I haven't made "baked goods" in a while. For Mother's Day my husband made me cupcakes with almond flour. I began getting weird leg... (more)

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TamesBM 0 · May 18, 2014 at 11:31 AM

I think it's more likely that it's something in the recipes (when you cook with the flour) rather than then flour itself (assuming it's 100% pure nut flour). What else do you put it the recipe besides honey and coconut oil? You didn't mention... (more)

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by 309 · September 16, 2014 at 7:56 PM

Hello to everyone. I'm relatively new to the paleo scene, and this is the first time I've reached out to the community in any real way. I've gone paleo as an extension of my attempt to eat whole foods (some of which was driven by reading a lot of... (more)

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Michelle_22 0 · October 17, 2012 at 9:32 PM

Most, I'd say, will say that those "flourless" treats should remain just that--treats. Not everyday fare. But my guess is that you don't really need to be told that. But baking is my hobby, so I have an additional opinion or two on this subject!... (more)

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by 468 · September 16, 2014 at 7:52 PM

I saw in a recent post someone mentioned using starches in place of actual flours. Nut flours have phytic acid and wheat is out of the question. Coconut is apparently also a nut with phytic acid in the flour! So What do I bake with? If I want to... (more)

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Doug_5 0 · August 16, 2012 at 2:50 AM

The chocolate and/or cacao powder in your brownie will have the most phytic acid in it anyway (with or without the alternative flours). http://chriskresser.com/another-reason-you-shouldnt-go-nuts-on-nuts (more)

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by 10 · September 16, 2014 at 7:33 PM

I'm going to attempt to modify this recipe, was wondering what would be the best nut flour to replace ordinary flour for ground turkey (considering it's flavor)? http://www.food.com/recipe/turkey-kubideh-persian-ground-meat-kabob-395089 I've... (more)

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Jackie_4 0 · November 20, 2011 at 5:33 PM

I find that eggs alone do a pretty good job of binding meat for my recipes.

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by 970 · September 16, 2014 at 7:16 PM

I know that a lot of Paleos and Low-Carbers use almond flour as breading for poultry, meat and fish. I was curious about a few things before I dive into preparing fried fish/oysters, fried chicken, wienerschnitzel, chicken fried steak, tempura,... (more)

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Ambimorph 0 · December 08, 2010 at 6:48 PM

I sometimes dip in an egg-wash followed by crushed porkrinds to get the crunch. Parmesan added to this is divine if you're a dairy eater.