For this recipe: http://www.wholefoodsmarket... what can I susbtitute for the almond flour?
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.
Please enter a valid email address.
Well played. You deserve a cookie.
But you still have summer to look forward to
What the Food in ‘Twin Peaks’ Means to Kyle MacLachlan
What to Know About This Nationwide Hot Dog Recall
My Issue with Cooking Schools
The Origins of "à la Florentine"
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)