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Blue Diamond Almond Flour, Gluten Free, Blanched, Finely Sifted 3 Pound bag
$ 9.86
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Blue Diamond Almond Flour, Gluten Free, Blanched, Finely Sifted 3 Pound bag
Fine and flavorful flour made of almonds that can be used wherever you want the taste and nutritional benefits of almonds without the crunch, such as in smoothies, hot cereals and bread crumb coatings. Almond flour is moist, delicious, nutritious, and easy to use! When it comes to baking with almond flour, the finer the grind, the better your baked goods will turn out.
Made with 100% California Almonds.
Naturally Gluten-Free
Certified Non-GMO
Keto Friendly
Paleo Friendly
Almond Flour Tips and Tricks:
Substituting Almond Flour.
Though baking with almond flour is easy, substituting traditional flour with almond flour cannot be done cup for cup. Every recipe will be different. To start, add the same amount of almond flour called for in your recipe, then slowly add more--enough to make a stiffer batter. Keep in mind that almond flour is gluten-free, so you may need some additional binding agent (egg whites, Xanthan gum, or psyllium husk powder) to keep everything together- especially if it is a high fat recipe.
Adding Health Benefits.
Love your recipes, but wish they were a little healthier? Substitute up to half of your traditional flour with almond flour, and enjoy the health benefits of almonds including protein, fiber, Vitamin E, and magnesium, without sacrificing the taste!
Measuring Almond Flour.
Scoop and level when measuring almond flour. Unlike traditional flour, which should be spooned lightly into the measuring cup, scoop your measuring cup directly into the almond flour then level-off. Don't pack down, but use a heavier hand than you're used to
Achieving the Best Texture.
For extra-light texture, separate the egg yolks and whites in your recipe. Beat the egg whites to form a meringue. This will give you a sturdy mixture to lightly fold into your recipe.
Bittersweet Chocolate Chunk Cranberry Cookies
? cup packed light brown sugar
2 Tbsp. butter, softened
1 egg
1 tsp. vanilla extract
2 cups Blue Diamond Almond Flour
? tsp. baking soda
? tsp. salt ? cup bittersweet Chocolate Chunks
? cup dried, sweetened cranberries
Coarse sea or kosher salt, if desired
Directions:
1. Preheat oven to 350?F; line a baking sheet with parchment. Beat the sugar and butter with an electric mixer until combined. Add egg and vanilla; beat on high until smooth and pale tan in color. Add flour, soda and salt; stir until a dough forms. Stir in chocolate and cranberries.
2. Drop by heaping tablespoonfuls onto prepared baking sheet, about 1 apart. Flatten cookies to about 2 ? in diameter. Sprinkle with salt, if desired.
Bake at 350F for 10 minutes or until golden brown. Transfer to a rack to cool. Repeat with remaining dough.
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