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  • Almond Flour

    I have been doing the paleo style of eating for two weeks for my family (3children) and I... I have found great recipes and most have almond flour in them... My question is about the phytic acid in the almonds. I have read that eating too many almonds in not good because of this.. I also have read that with almond flour the almonds are blanched so a lot of the acid is gone. So I am wondering is it safe enough at that point to be baking with it and having like pancakes and few times a week plus the baked goods.... ( I do not like using the coconut flour). So how many times a week can I be using almond flour.. I am concerned to use it too much now.

  • #2
    From my experience, baked goods made with almond flour tend to sit like a brick in my stomach. I don't think it's that big of a deal, but I wouldn't go beyond once or twice per week.

    As far as coconut flour goes, there are actually a few different kinds which yield different results. I'd recommend messing around with different recipes, because they can be quite different. As an aside, coconut flour makes great muffins.

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    • #3
      I think a handful of almonds a couple times a week isn't too bad. But I try not to bake with almond flour. I tried a recipe a few weeks ago for pancakes made with sweet potatoes, eggs and a tiny bit of coconut flour and they were quite good.
      "If man made it, don't eat it" - Jack Lallane

      People say I am on a "crazy" diet. What is so crazy about eating veggies, fruits, seafood and organ meats? Just because I don't eat whole wheat and processed food doesn't make my diet "crazy". Maybe everyone else with a SAD are the "crazy" ones for putting that junk in their system.

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      • #4
        There are several good reasons not to go nuts on nuts (I minimize them actually). Small doses of phytate won't hurt anyone but it's still a lot of calories and omega-6 that can displace other foods.

        Almond flour is popular among low-carb folks but kids don't need to worry about that. Pancakes don't need to rise so almost any starchy plant will work--cassava, plantains, chestnuts, etc. You can either use the flour or boil and mash a fresh one. If I want fat I'll top them with butter, creamed coconut, or grated baking chocolate.
        37//6'3"/185

        My peculiar nutrition glossary and shopping list

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        • #5
          I like coconut flour. If I use almond, its a small part of my recipe. I generally use a blend of flours in my baked goods: coconut flour, shred or macaroon coconut, hemp flour - and if you are doing chocolate stuff, cocoa or cacao act as flour. I also use a lot of eggs to give body.

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          • #6
            you are right, If I want fat I'll top them with butter, creamed coconut, or grated baking chocolate. thanks

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            • #7
              You can make pancakes with just egg and banana. You don't need any flour substitute at all.
              Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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              • #8
                Originally posted by sbhikes View Post
                You can make pancakes with just egg and banana. You don't need any flour substitute at all.
                My daughter actually prefers these now to her old wheat flour pancakes. They do have a bit of a stretchy, spongy texture to them that might take some getting used to. Spread very thin, they roll beautifully as a crepe.
                50yo, 5'3"
                SW-195
                CW-125, part calorie counting, part transition to primal
                GW- Goals are no longer weight-related

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                • #9
                  Originally posted by sbhikes View Post
                  You can make pancakes with just egg and banana. You don't need any flour substitute at all.
                  I've used nut butter instead of banana.

                  Cocoa/cacao is a flour substitute. You can make chocolate crepes and pancakes

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                  • #10
                    Next to wheat flour, it's my opinion that almond meal is the least healthful due to the high amount of oxidized polyunsaturated fat (you're baking a high omega 6 fat, NEVER GOOD!) and its extreme calorie content. It may be worse for you than wheat flour if you aren't gluten sensitive. I'd strongly recommend moving to baked goods that use coconut flour, tapioca starch, white rice flour or potato starch. You can make a decent wheat flour replacement by blending white rice flour and tapioca and potato starches, and coconut flour alone works very well for pancakes, waffles and baked goods meant to be very "cakey"...like chocolate cake or banana bread.

                    Masa harina from a non-GMO source is also generally acceptable since it is nixtamalized - treated in a limewater solution, as in limestone - which kills the mycotoxin and makes the vitamins much more bioavailable. You can use that to make your own corn tortillas or cornbread. Cornbread waffles aren't half bad I tell ya! Sure, they're fattening if you're loading them up with butter and syrup and consume a big stack regularly, but they're not necessarily unhealthy.
                    Last edited by ChocoTaco369; 09-16-2013, 07:55 AM.
                    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                    • #11
                      Originally posted by ChocoTaco369 View Post
                      Next to wheat flour, it's my opinion that almond meal is the least healthful due to the high amount of oxidized polyunsaturated fat (you're baking a high omega 6 fat, NEVER GOOD!) and its extreme calorie content. It may be worse for you than wheat flour if you aren't gluten sensitive. I'd strongly recommend moving to baked goods that use coconut flour, tapioca starch, white rice flour or potato starch. You can make a decent wheat flour replacement by blending white rice flour and tapioca and potato starches, and coconut flour alone works very well for pancakes, waffles and baked goods meant to be very "cakey"...like chocolate cake or banana bread.

                      Masa harina from a non-GMO source is also generally acceptable since it is nixtamalized - treated in a limewater solution, as in limestone - which kills the mycotoxin and makes the vitamins much more bioavailable. You can use that to make your own corn tortillas or cornbread. Cornbread waffles aren't half bad I tell ya! Sure, they're fattening if you're loading them up with butter and syrup and consume a big stack regularly, but they're not necessarily unhealthy.
                      Tapioca, rice and potato?! And masa, which is corn?

                      Yeah, maybe if you're on a starch and carbohydrate diet. When I was gluten free and still eating "healthy" thinking that my homemade cornbreads and oatmeal muffins were "okay", I was using those ingredients. Because apparently I didn't care about my blood sugar either.

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                      • #12
                        Originally posted by ChocoTaco369 View Post
                        Masa harina from a non-GMO source is also generally acceptable since it is nixtamalized - treated in a limewater solution, as in limestone - which kills the mycotoxin and makes the vitamins much more bioavailable. You can use that to make your own corn tortillas or cornbread. Cornbread waffles aren't half bad I tell ya! Sure, they're fattening if you're loading them up with butter and syrup and consume a big stack regularly, but they're not necessarily unhealthy.
                        Holy fuck, cornbread waffles. Where do you buy masa harina? I've had sprouted corn tortillas treated with lime and they were awesome.

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                        • #13
                          Originally posted by Shield_Maiden View Post
                          Tapioca, rice and potato?! And masa, which is corn?

                          Yeah, maybe if you're on a starch and carbohydrate diet. When I was gluten free and still eating "healthy" thinking that my homemade cornbreads and oatmeal muffins were "okay", I was using those ingredients. Because apparently I didn't care about my blood sugar either.
                          Why is that a problem? Rice, potato and tapioca are all lower in toxins than nuts, and starch is a much healthier fuel than nut-based fats. Starch promotes insulin sensitivity, unsaturated fats promote hypothyroidism and promotes insulin resistance. I don't follow.
                          Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                          • #14
                            Originally posted by tarek View Post
                            Holy fuck, cornbread waffles. Where do you buy masa harina? I've had sprouted corn tortillas treated with lime and they were awesome.
                            Anywhere. Pretty much every grocery store sells the Maseca brand masa harina in a 4 lb bag for $3-4.



                            That's what it looks like. Yes, it's empty calories, but if you need starch for a workout, it's not a bad choice. It's "clean," just not very nutritious. Sometimes I'm just sick of eating potatoes every day and I need to break it up a little.
                            Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                            • #15
                              Originally posted by ChocoTaco369 View Post
                              Why is that a problem? Rice, potato and tapioca are all lower in toxins than nuts, and starch is a much healthier fuel than nut-based fats. Starch promotes insulin sensitivity, unsaturated fats promote hypothyroidism and promotes insulin resistance. I don't follow.
                              Yaaaaah no. You're obviously one of those "carbs are teh wonderful and ur a liar!" people so I'll just go with the end bit. Starch also has a high glycemic index, no nutrients and no fibre. If I want to be a bloated pig, I guess I could eat starch and keep my insulin spiked.

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