Log In or
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!
If you can eat nuts/almonds, you can grind them in a food processor, just enough to make a fine powder, not nut butter.
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.
prevented successful signup:
prevented successful login:
We'll never post anything without your permission.
How you eat is how you live. Let's eat well together.
Sign up for our useful and inspiring emails. Get a $10 credit at Provisions,
our new kitchen and home shop, launching soon!
Please enter a valid email address.
Well played. You deserve a cookie.
We'll email you about claiming your credit and earning more by inviting friends.
Or Claim Your Credit Now