baking with almond flour

[Anonymous]

Anyone bake with almond flour? Does it turn out good, or not so great?

I am thinking of doing this recipe.

http://www.damyhealth.com/2012/05/the-best-almond-flour-blueberry-muffins/

[Anonymous]

I've baked many European-style pastries that traditionally call for almond flour, and they have all been heavenly. I would love to hear how your muffins turn out.

[Anonymous]

Hmmmm, this site makes several (mostly valid, IMO) arguments against using almond flour. http://empoweredsustenance.com/avoid-almond-flour/
We do use coconut flour at home (which smells awesome), but its not a direct 1:1 replacement for regular flour. I've also used oat flour and brown rice flour (gives baked goods kind of a grainy texture if you use too much).

[Anonymous]

Anonymous wrote:Hmmmm, this site makes several (mostly valid, IMO) arguments against using almond flour. http://empoweredsustenance.com/avoid-almond-flour/
We do use coconut flour at home (which smells awesome), but its not a direct 1:1 replacement for regular flour. I've also used oat flour and brown rice flour (gives baked goods kind of a grainy texture if you use too much).

Not OP, I don't find the reasons all that compelling, interesting though. Both almond and coconut flours will be high in fiber, but almonds will also be high in calcium and iron. So there are reasons to use it.

Many Middle Eastern cookies use almond flour (although probably mixed with wheat flour), and they are so addictive.

I've tried to make baked good using coconut flour for my friend with Celiac disease. Wasn't all that about the results, so I'd be interested in trying this one. Thanks for listing, OP.

[Anonymous]

Anonymous wrote:Hmmmm, this site makes several (mostly valid, IMO) arguments against using almond flour. http://empoweredsustenance.com/avoid-almond-flour/
We do use coconut flour at home (which smells awesome), but its not a direct 1:1 replacement for regular flour. I've also used oat flour and brown rice flour (gives baked goods kind of a grainy texture if you use too much).

An alternative view: http://www.elanaspantry.com/why-almond-flour/

[Anonymous]

I do all the time. I sometimes swap up to 1/2 the flour for almond flour but sometimes do 1/2 unbleached, 1/4 whole wheat and 1/4 almond depending on the recipe. I try to use more almond and whole wheat flour than unbleached if at all possible.