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Archive for May, 2012

LIVING GRAIN AND GLUTEN-FREE WITH ALMOND FLOUR

Wednesday, May 16th, 2012

One of the most common ingredients used in baking grain-free and gluten-free bread is blanched almond flour.  I’ve found that almond flour is very moist and often results with the interior of the bread being undercooked while the rest of the loaf is very brown.  Here is a tip that may help you.  If you toast the flour before adding it to your bread recipe, it will dry the flour and improve its texture, as well as adding height to the bread.   To toast almond flour, spread flour on a baking sheet and toast it in a preheated 325º F oven for 7 minutes, turning once during toasting. 

My recently published grain-free and gluten-free cookbook, Comfort Cooking Without Grains and Refined Sugars, features 14 bread recipes using this method for toasting blanched almond flour.  Visit www.cookingwithoutgrains.com for more information about the cookbook.