I never understood baking with nut flours. They are an omega 6 and a caloric disaster. Nut flours don't fit into 20% when one small slice of cake is 1,000 calories. Look into almonds. A cup of ground almonds contains over 500 calories and over 11 grams of omega 6 that you're going to bake at smoke point temperatures and oxidize. Factor in all the eggs they take, any sweeteners you may use and if you add something like chocolate to the mix, you have a caloric disaster with barely an omega 3 in sight to balance it out.
You may as well just use regular white flour. At least you're not getting a mega shot of omega 6, oxidized PUFA's and you're only taking in a tiny fraction of the calories. If you're going to bake, look into coconut flour for small muffins or start using white rice flour and tapioca starch and just accept the carbohydrate IMO. I'd rather eat white rice any day than highly oxidized, calorically dense, lectin-ridden, phytate-filled nut flour full of rancid n6. Then again, I think nuts are worse for you than most legumes, so maybe I'm biased. You would have to eat nearly a pound and a half of wild caught Alaskan salmon to balance out the n3 content of one cup of ground almond alone. That's insane IMO.
Last edited by ChocoTaco369; 08-23-2011 at 09:42 PM.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.