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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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
thank you! I did not even know there were other options available.
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.
And why Sunday is, hands down, the best day of the week.
American Expat Life in Paris
How to Book the Best Airbnb
Get Set for the Best
Nik Sharma's Sticky Date & Tamarind Cake
Stock Up on Essentials