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Gluten-Free baking question...

For this recipe: http://www.wholefoodsmarket... what can I susbtitute for the almond flour?

asked by a Whole Foods Market Customer over 3 years ago
3 answers 1286 views
766e7ce3-8394-4788-8337-bbd8a8d3a07e--5.15.11_coconut_macaroons_best_sm
added over 3 years ago

For that recipe, if you can't do any ground nuts or nut flour, I'd just sub sorghum flour for it. That's a whole grain flour, nutritious, and it's a little denser than rice flour. It'll change the texture of the recipe slightly, but probably not so it'd be noticeable. Sorghum has a relatively neutral flavor as well; it's a little nutty and a little sweet, but shouldn't cause a problem with the overall flavor profile of the bread. Have fun!

C0d1f1de-4134-43ba-9510-1d7a8caa31f3--scan0004
added over 3 years ago

If you can eat nuts/almonds, you can grind them in a food processor, just enough to make a fine powder, not nut butter.

67da29df-0253-44dd-98a1-250b49e519a4--hilary_sp1
added over 3 years ago

Sorghum sounds like a good choice, but I'd be more apt to choose Buckwheat (yes it is Gluten Free and no it isn't actually wheat). Buckwheat has a nice flavor in and of itself, and I think would enhance the flavor of the currants already in the recipe.