Are you new to almond flour or maybe learning some new facts about it? Here’s a few tips on almond flour uses you may not know. And why you should be be using almond flour as a gluten free flour instead of rice or corn starch….
Did you ever make pinatas as a child? You mix flour and water to make paper mache glue and apply to a cute wire frame covered with newspaper. Let it harden into a form of an animal, star, etc.. Add colored paper or paint and you have a pinata! (Candy inside is optional!)
So what is flour and water? Not food, but GLUE! (Did I hear someone say “Oh…. as in constipation”?) Yep, that’s what glue might do to your digestive system…
Consider instead the lovely almond, and flour made from almonds and other nuts. Properly prepared almonds are high in protein and fat, both of which are sorely lacking in grains. Nuts are basically a perfect food (IF you can handle them – more on that on a moment), being about equal in protein, fat and carbohydrate.
Almond flour is a finer texture than almond meal, so watch recipes carefully for what they call for. Given the price of almonds, it is not surprising that almond flour is roughly $7 – $10 a pound. Honeyville blanched almond flour is one good brand.
Almond meal is generally not blanched, leaving the seed husk which carries most of the phytic acid. It is darker and a heavier consistency than almond flour. Bob’s Red Mill calls their product Almond Meal/Flour. But it is sold in clear plastic bags stored on grocery shelves without refrigeration. Oxidizing under those big glowing fluorescent lights! I’m not a big fan of this product.
Simple pancakes can be cooked up, frozen, and popped into the toaster when “bread” is desired, mostly as a good excuse to have some nice Organic Ghee, Coconut Butter or Nut Butter slathered on. The flour can be used to coat foods before baking, and makes a good crust for quiche. It won’t rise like wheat flour, but makes excellent muffins, crusts, and small loaves leavened with baking powder. Keep almond flour refrigerated or frozen, as with all other flour, nuts, cereals, etc.
Two things about nuts…
First, as seeds, they contain strong defenses to protect against being eaten, digested, molding or sprouting prematurely. These seed toxins are part of what make grains and other seeds bad for humans. They need to be soaked to get those toxic coatings off. Nourishing Traditions cookbook has easy guidelines for proper soaking and drying of nuts, or you can buy them already prepared from Wilderness Family Naturals or Living Nutz. Get the soaked and dried, sprouted nuts, not the regular raw ones unless you want to do this yourself (it’s easy).
Secondly, if you struggle with any of the Retro Viruses such as Herpes, Shingles, AIDS or Epstein Barr, the high dose of Arginine in nuts, coconut MEAT or coconut BUTTER, (not the OIL), and chocolate will aggravate Herpes viruses. Take L-Lysine, away from food to counteract the Arginine on the day you choose to eat nuts. Or avoid them altogether. This article tells more and suggests anti-virals in my online store too.
If you have chronic immune problems, don’t eat quantities of nuts or nut flour.
Note that all nuts and seeds have Omega 6 fats, but I don’t consider this a problem in those of us avoiding vegetable oils and fast food. We can utilize some Omega 6 in our diet with no concern.
For more on Nuts and Seeds, their preparation and uses, listen to my “Primal Diet – Modern Health” podcast titled “Nuts & Seeds: Benefits, Drawbacks and Preparation” on iTunes or on my website at www.ondietandhealth.com. Or read my blog post titled “Nuts and Seeds; The Good and The Bad”. If you enjoyed reading this article, please share it, and subscribe to my newsletter!
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