A question about a recipe: Blondies -- Gluten-Free and Completely Delicious

I am really excited to try this out, but as I am still learning about GF baking, I have a question about the texture of almond flour. I typically use Bob's Red Mill almond meal/flour - is the Honeyville Farms brand texture even finer?

vivanat
  • Posted by: vivanat
  • June 23, 2011
  • 3167 views
  • 3 Comments
Blondies -- Gluten-Free and Completely Delicious
Recipe question for: Blondies -- Gluten-Free and Completely Delicious

3 Comments

Eloise
Eloise June 26, 2011
One of the things to consider in doing gluten-free recipies in that many folks who are gluten-intolerant are also nut and dairy intolerant. I prefer the 1/3 rice flour, 1/3 tapioca, 1/3 gluten-free oat flour triad with palm-fruit shortening; you still get a light texture and moist brownie.
 
vivanat
vivanat June 24, 2011
thank you! I did not even know there were other options available.
 
nishis
nishis June 23, 2011
Yes definitely which, I think, helps avoid the "grainy / dry" associated with gluten-free.
Here is an interesting link on this very topic: http://www.gluten-free-around-the-world.com/blanched-almond-flour.html
 
Recommended by Food52

Popular on Food52