Will toasting almond flour/meal change how it bakes?
I've recently been getting into testing my own recipes! A really exciting prospect, but kinda expensive. So before I potentially ruin a ten dollar bag of Bob's Red Mill almond 'flour,' I was wondering if anybody has tried toasting nut flours as they would toast nuts in a recipe. I'm using nut flours for flavour purposes at the moment, but I would also love some insight into how a toasted nut meal acts as the main building block of a baked good (quickbreads, cookies, nothing fussy like meringue)