Almond flour replacement
Almond flour replacement , 12-02-2010 10:47 AM


Newbie Low-Carber


Hello all! Sorry if this has been asked before. My boyfriend and I are relatively new low-carbers. I have found some recipies around the internet with great reviews, but a lot of them use almond flour. That works great for me, but unfortunately my boyfriend is allergic to almonds and I'd like to be able to cook for him, too! Is there an almond flour replacement that's just as effective low-carb wise? Thanks so much! I look forward to being part of these forums.
RE: Almond flour replacement , 12-02-2010 01:17 PM


Moderator


Hi mandalin and welcome to LLVLC!

I googled Almond Meal replacement ... and found that "maybe" you can substitute Coconut Flour in place of Almond Meal. But I've never tried it, so I'm not sure if this is accurate or not.

I made a SF Pumpkin Pie with Almond Meal crust for Thanksgiving ... and it was fabulous! Too bad your boyfriend is allergic to almond meal.

Here's a great website for LC recipes that I love ... and LindaSue is here on LLVLC too if you ever have any recipe questions. All her recipes are tagged Induction or not on the site and she even includes her own personal comments and rating system with stars. Click here:

http://genaw.com/lowcarb/index.html

Kathy in Texas
LCing is no longer a temporary fix, it's my way of life!


RE: Almond flour replacement , 12-02-2010 01:20 PM


Expert Low-Carber


This is probably a stupid question, BUT, does coconut flour carry the taste of coconut with it to a great degree?? Wanted to know before I tried it.......

Sue

Sue

SUCCESS IS A JOURNEY, NOT A DESTINATION



RE: Almond flour replacement , 12-02-2010 02:09 PM


Moderator



Sue
No STUPID questions here ... I was wondering the same thing, Sue! I honestly don't know, but betcha LindaSue might be able to help us out on this one. If it does have a taste of coconut, it might taste really good that way in certain baked goods.

**UPDATE: I did some searching online and some of the other LCers on another site said it tastes like coconut in cheesecake, but not in brownies. Soooo... my guess is Coconut Flour does probably taste like coconut, but maybe less when mixed with stronger tastes like Chocolate, etc.

Kathy in Texas
LCing is no longer a temporary fix, it's my way of life!


RE: Almond flour replacement , 12-02-2010 04:54 PM


Expert Low-Carber


I have used flaxseed meal as a substitute and it works well. You can buy ground flax seeds or grind them yourself. I use a Magic Bullit with the flat blade.

FYI, on Thanksgiving, we always have dinner at our church with other church members. I make a low carb pumpkin cheesecake that is always a hit. The crust calls for almond flour, but some people at the dinner have nut allergies, so I used a mix of flax, sunflower, and pumpkin seeds, ground up. It comes out good and I always get compliments.

I'd be careful with coconut flour. Someone who is allergic to nuts may also be allergic to coconut.

Sugar is the enemy; fat is my friend. The only bad fats are artificial fats.
Low Fat & Fat Free -- tastes bad, bad for you.
RE: Almond flour replacement , 12-02-2010 04:58 PM


Expert Low-Carber


Speaking of flaxseed meal, here is a great brownie recipe that uses flaxseed meal.

http://lowcarbdiets.about.com/od/dessert...ownies.htm

Sugar is the enemy; fat is my friend. The only bad fats are artificial fats.
Low Fat & Fat Free -- tastes bad, bad for you.
RE: Almond flour replacement , 12-02-2010 05:42 PM


Moderator



http://lowcarbdiets.about.com/od/dessert...ownies.htm
Those sound YUMMY .... thanks! I just passed the recipe to another LCer here who loves her chocolate too.

Kathy in Texas
LCing is no longer a temporary fix, it's my way of life!


RE: Almond flour replacement , 12-02-2010 05:59 PM


Moderator


Yes, coconut flour does have a pretty distinct coconut flavor. However, I have used it to make a savory cheese biscuit recipe and the coconut flavor was quite well masked by a lot of garlic powder.


Here's the biscuit recipe that I was talking about. My non-low carb son and husband like them too.



CHEDDAR BISCUITS
4 eggs
1/4 cup butter, melted
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/3 cup coconut flour, sifted, 1 1/4 ounces
1/4 teaspoon baking powder
4 ounces sharp cheddar cheese, shredded

Whisk together the eggs, butter, salt, and garlic powder. Combine the coconut flour with the baking powder and whisk into the egg mixture until there are no lumps. Fold in the cheese. Drop the batter by spoonfuls onto a greased, rimmed baking sheet. Keep the batter as mounded as you can so that they won't end up too flat when they spread during baking. I made mine in a muffin top pan and I recommend doing that if you have one. Bake at 400º 15 minutes until as browned as you can get them without burning them.

They crisp up nicely in the toaster oven the next day.

Makes 6 biscuits
Can be frozen

Per Biscuit: 218 Calories; 18g Fat; 10g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Per 2 Biscuits: 436 Calories; 36g Fat; 20g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs

Visit my Low Carb Menus & Recipes site
RE: Almond flour replacement , 12-02-2010 10:37 PM


Expert Low-Carber



FYI, on Thanksgiving, we always have dinner at our church with other church members. I make a low carb pumpkin cheesecake that is always a hit. The crust calls for almond flour, but some people at the dinner have nut allergies, so I used a mix of flax, sunflower, and pumpkin seeds, ground up. It comes out good and I always get compliments.

I'd be careful with coconut flour. Someone who is allergic to nuts may also be allergic to coconut.
Lol, I'm allergic to flaxseed (I break out in hives on my hands, of all places) - so I use almond flour and coconut flour (which is cheaper than almond flour in my area). I mostly use almond flour with great results.
RE: Almond flour replacement , 12-03-2010 01:24 AM


Advanced Low-Carber


In my opinion, any other type of nut meal can substitute for almond meal: hazelnut, walnut, pecan, brazil nut. Macadamias are a bit too oily, I think, and peanuts (not a true nut) come across as too strongly flavored. I have made l.c. crackers with walnut meal, quite as successfully as with flax and almond meal and also a nut-based crust for cheesecake with walnut meal.

Buttonwillow
Los Angeles, Calif.

Leptin reset, May 2012
Strict Paleo, August 2012
RE: Almond flour replacement , 12-03-2010 01:29 PM


Moderator




Here's the biscuit recipe that I was talking about. My non-low carb son and husband like them too.



CHEDDAR BISCUITS
4 eggs
1/4 cup butter, melted
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/3 cup coconut flour, sifted, 1 1/4 ounces
1/4 teaspoon baking powder
4 ounces sharp cheddar cheese, shredded

Whisk together the eggs, butter, salt, and garlic powder. Combine the coconut flour with the baking powder and whisk into the egg mixture until there are no lumps. Fold in the cheese. Drop the batter by spoonfuls onto a greased, rimmed baking sheet. Keep the batter as mounded as you can so that they won't end up too flat when they spread during baking. I made mine in a muffin top pan and I recommend doing that if you have one. Bake at 400º 15 minutes until as browned as you can get them without burning them.

They crisp up nicely in the toaster oven the next day.

Makes 6 biscuits
Can be frozen

Per Biscuit: 218 Calories; 18g Fat; 10g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Per 2 Biscuits: 436 Calories; 36g Fat; 20g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs
OMG, LindaSue!! Those remind me of the Red Lobster Restaurant biscuits that I adore! Do you think HEB carries the Coconut Flour ... or do I have to buy it at a health food store? We only have HEB, Walmart, Super S, and Albertsons here in my little town. I'm going to make them this weekend. Also, I don't have a Muffin Top pan ... do you think I can make them smaller in a regular muffin pan?

Kathy in Texas
LCing is no longer a temporary fix, it's my way of life!


RE: Almond flour replacement , 12-03-2010 02:02 PM


Moderator


Kathy, I ordered my coconut flour from Netrition. I don't know if it's available in health food stores or not. The thing about making those biscuits in a muffin top pan is that they come out wide and thin which creates more surface area to get nice and crispy. They might still be good as muffins but they'll be more thick and soft that way. I think it's the buttery, crunchy outside that makes them so appealing. If you make your batter super thick (maybe add a bit more coconut flour), you might be able to just spoon it onto a baking sheet. Just don't spread the batter at all if you can help it because it will spread as it bakes.

Visit my Low Carb Menus & Recipes site
RE: Almond flour replacement , 12-03-2010 02:15 PM


Moderator



I was thinking the same recipe could be tweaked w/o cheese and garlic and maybe add cinnamon, almond flavoring, nuts, etc for a sweet bread. I'm also going to try the No Bake chocolate/peanut butter cookie recipe this weekend. These cooler TX Hill Country temps are getting me in the baking mood! Thanks Linda .... will let you know how it all turns out.

Kathy in Texas
LCing is no longer a temporary fix, it's my way of life!


RE: Almond flour replacement , 12-03-2010 02:22 PM


Moderator


Kathy, you really do need to use cheese with the coconut flour or else the end product will be dry as a bone. I've made a sweet version and used mozzarella cheese because it adds no distinct cheesy flavor. The cookies are actually quite good and you could definitely add cinnamon or other flavorings to them.



COCONUT COOKIES
4 eggs
1/4 cup coconut oil or 1/4 cup melted unsalted butter
1/2 teaspoon vanilla
1/3 cup coconut flour, sifted, 1 1/4 ounces
1/4 teaspoon baking powder
4 ounces mozzarella cheese, shredded


Makes 6 cookies
Can be frozen

With granular Splenda:
Per Serving: 229 Calories; 18g Fat; 9g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

Per Serving: 213 Calories; 18g Fat; 9g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

Visit my Low Carb Menus & Recipes site
RE: Almond flour replacement , 12-03-2010 02:28 PM


Moderator





COCONUT COOKIES
4 eggs
1/4 cup coconut oil or 1/4 cup melted unsalted butter
1/2 teaspoon vanilla
1/3 cup coconut flour, sifted, 1 1/4 ounces
1/4 teaspoon baking powder
4 ounces mozzarella cheese, shredded


Makes 6 cookies
Can be frozen

With granular Splenda:
Per Serving: 229 Calories; 18g Fat; 9g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

Per Serving: 213 Calories; 18g Fat; 9g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

Kathy in Texas
LCing is no longer a temporary fix, it's my way of life!