I have some questions about almond flour: 1. Do the people who use it soak it first? 2. If yes, do you soak almonds, then grind and dehydrate, or do you buy pre-ground flour and soak that? 3. I've heard that the american "raw" almonds sold in the store are not actually raw (maybe that ones from other countries are?), that they've been irradiated or something to prevent sprouting. So what does soaking non-raw raw almonds do, is it still beneficial? My overall question is: what do you guys do for almond flour? My co-op does sell sprouted almonds but they are $12/pound and that is just outside of my budget, so am wondering what my alternatives are.
No announcement yet.