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Thread: Adding moisture to Almond Meal? page

  1. #1
    thansen's Avatar
    thansen Guest


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    I've started messing around with various baking recipes using almond meal. I've been "cheap" and testing half or third batches, and the AM readily available to me is a little more on the expensive side.

    One thing I've noticed is that it dries out rather quickly, and can leave me with this dry, almost chalky texture.

    I'm wondering if anyone has some good tips for keeping AM baked goods moist.

    Additionally, as a further test, I bought some (much less expensive) Bob's Red Mill GF All Purpose Baking Flour if not to substitute but mix with AM. However, looking at the source, I'm thinking it's actually a lot further from PB than i first thought (made from garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour).

    Any thoughts on this from experience Primal bakers?

  2. #2
    Steve-O's Avatar
    Steve-O is offline Senior Member
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    Sep 2009


    Are you using Bob's almond meal also?

    See for possible answer:

  3. #3
    thansen's Avatar
    thansen Guest


    Yes, it is Bob's Red Mill almond meal.

    One tip I've found so far is to add/replace oils (or in the case of this latest recipe, butter) with applesauce.

  4. #4
    Astrogirl's Avatar
    Astrogirl is offline Junior Member
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    Oct 2009


    Ok, that GF all-purpose is not even a LITTLE primal.

    Sorghum is a grain

    Fava and garbanzos are both legumes, and you are basically eating unsoaked, ground up beans. This isn't a good idea for *anybody*.

  5. #5
    PMAC's Avatar
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    May 2009
    South Carolina


    Almonds are about 18% PUFA, better off not eating almond flour at all. I used to experiment with almond flour baking but I determined after much reading that a few almonds occasionally are good, a lot of almonds - not good. Almond flour = a lot of almonds.

  6. #6
    Pikaia's Avatar
    Pikaia is offline Junior Member
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    Nov 2009


    Ditto PMAC. I prefer coconut flour if I'm baking, because of the much lower omega-6 content. But once in a while I use recipes that call for nut butter (usually almond or cashew) instead of nut flour, and the results come out plenty moist.

  7. #7
    spacecowboy614's Avatar
    spacecowboy614 Guest


    Primal Blueprint Expert Certification

    Depending on what you're baking, try using lard instead of butter. Lard, due to its higher smoke point and fat content (being 100% fat as opposed to butter which is about 20% water) keeps thing more moist while in the oven.

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