Oh, and another question/sorry/newbie Bob's Almond flour?

[Guest guest]

Ya, another question!

Before the intro diet I have been baking some of the almond breads and

cookies without the honey (My 10 y/o has huge yeast issues)So as

suggested, I have been using saccharin.

Anyway, we have been using Bob's almond meal/flour from Whole Foods.

Are there any " lighter " almond flours? Or are they all pretty much the

same?

I was thinking of ordering from Lucy's Kitchen almond flour, but is

there really a difference?

If there is a difference, I will pay for it, but I don't want to pay

for it if the difference is negligible.

[Guest guest]

There is a huge difference!! The almond flour from Lucy's kitchen

and digestive wellness if very fine. Not as fine a wheat flour but

is soakes up the liquid ingedents and the end product is closer

to " regular " muffins, cookies, etc.

I would suggest the finer flours for baking and maybe save the Bob's

meal for frying, meal loaf or for hot cereal.

Hope this helps!!

mother ofCaden 2 11/12 years SCD since 2/05 and Emmalynn 15

months mostly SCD

>

>

>

> Ya, another question!

>

> Before the intro diet I have been baking some of the almond breads

and

> cookies without the honey (My 10 y/o has huge yeast issues)So as

> suggested, I have been using saccharin.

>

> Anyway, we have been using Bob's almond meal/flour from Whole

Foods.

> Are there any " lighter " almond flours? Or are they all pretty much

the

> same?

> I was thinking of ordering from Lucy's Kitchen almond flour, but

is

> there really a difference?

>

> If there is a difference, I will pay for it, but I don't want to

pay

> for it if the difference is negligible.

>

[Guest guest]

There is a huge difference!! The almond flour from Lucy's kitchen

and digestive wellness if very fine. Not as fine a wheat flour but

is soakes up the liquid ingedents and the end product is closer

to " regular " muffins, cookies, etc.

I would suggest the finer flours for baking and maybe save the Bob's

meal for frying, meal loaf or for hot cereal.

Hope this helps!!

mother ofCaden 2 11/12 years SCD since 2/05 and Emmalynn 15

months mostly SCD

>

>

>

> Ya, another question!

>

> Before the intro diet I have been baking some of the almond breads

and

> cookies without the honey (My 10 y/o has huge yeast issues)So as

> suggested, I have been using saccharin.

>

> Anyway, we have been using Bob's almond meal/flour from Whole

Foods.

> Are there any " lighter " almond flours? Or are they all pretty much

the

> same?

> I was thinking of ordering from Lucy's Kitchen almond flour, but

is

> there really a difference?

>

> If there is a difference, I will pay for it, but I don't want to

pay

> for it if the difference is negligible.

>

[Guest guest]

There is a HUGE difference between Bobs Almond flour and Lucy's kitchen

shop. Bobs is pretty gitty. Lucys is super fine. Digestive Wellness is

similar to Lucy's. In my area, Bobs almond flour is ~$12 a pound while Lucys

and DW are ~$6 a pound

Kerri -SCD 2 months for 7 year old w/constipation and rages

Oh, and another question/sorry/newbie Bob's Almond

flour?

>

>

> Ya, another question!

>

> Before the intro diet I have been baking some of the almond breads and

> cookies without the honey (My 10 y/o has huge yeast issues)So as

> suggested, I have been using saccharin.

>

> Anyway, we have been using Bob's almond meal/flour from Whole Foods.

> Are there any " lighter " almond flours? Or are they all pretty much the

> same?

> I was thinking of ordering from Lucy's Kitchen almond flour, but is

> there really a difference?

>

> If there is a difference, I will pay for it, but I don't want to pay

> for it if the difference is negligible.

>

>

>

>

>

> For information on the Specific Carbohydrate Diet, please read the book

> _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

> websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

>

[Guest guest]

>

> BIG, BIG, BIG difference.

>

> Lucy's almond flour is blanched and it is very close in texture to

> regular flour.

> Bob's Red Milkk almond flour is not blanched and is grainy and heavy.

>

Bob's is processed on machinery that is used for rice and potatoes. They claim

they " blow

away " the first 50 pounds before a run of almonds bt that flour bothers me.

Carol F.

SCd 6 years, celiac

[Guest guest]

>

> BIG, BIG, BIG difference.

>

> Lucy's almond flour is blanched and it is very close in texture to

> regular flour.

> Bob's Red Milkk almond flour is not blanched and is grainy and heavy.

>

Bob's is processed on machinery that is used for rice and potatoes. They claim

they " blow

away " the first 50 pounds before a run of almonds bt that flour bothers me.

Carol F.

SCd 6 years, celiac

[Guest guest]

>

> BIG, BIG, BIG difference.

>

> Lucy's almond flour is blanched and it is very close in texture to

> regular flour.

> Bob's Red Milkk almond flour is not blanched and is grainy and heavy.

>

Bob's is processed on machinery that is used for rice and potatoes. They claim

they " blow

away " the first 50 pounds before a run of almonds bt that flour bothers me.

Carol F.

SCd 6 years, celiac

[Guest guest]

>

> I believe Lucy's is much cheaper as well. I pay $11.99/lb for Bob's

> in the market and six something a pound for Lucy's. It is a much

> finer flour and much cheaper.

> >

> >

> >

> >

> > If there is a difference, I will pay for it, but I don't want to pay

> > for it if the difference is negligible.

> >

>

Bob's is a rip off and I am not shy about saying so. here in Toronto J.Gourmet

sells pure

blanched almond flour of excellent quality for $6.99 a pound. Bob's is $15.00 at

the super

market and of poor quality. J. Gourmet ships.

(I have no $$ interest in J. Gourmet)

I happen to prefer pecan flour and make my own in a Cusisinart.

Carol F.

SCD 6 years, celiac, SCD Cooking Classes

[Guest guest]

I think the milk made from blanched almonds would taste a lot better.

I think the skins make it taste bitter.

If you can get the blanched almond flour, I think it would make nicer

almond milk. You can also make the nut yogurt with it.

Jody

mom to -7 and -9

SCD 1/03

[Guest guest]

I think the milk made from blanched almonds would taste a lot better.

I think the skins make it taste bitter.

If you can get the blanched almond flour, I think it would make nicer

almond milk. You can also make the nut yogurt with it.

Jody

mom to -7 and -9

SCD 1/03

[Guest guest]

> > How do you make almond flour out of ground nuts? Thanks and take

> care,

> > Fay

> >

> Almond flour IS ground nuts, finely ground, blanched (skins

> removed).

>

I meant, how do you make almond MILK out of ground nuts.

Time for a second coffee...

Thanks and take care, Fay

[Guest guest]

> > How do you make almond flour out of ground nuts? Thanks and take

> care,

> > Fay

> >

> Almond flour IS ground nuts, finely ground, blanched (skins

> removed).

>

I meant, how do you make almond MILK out of ground nuts.

Time for a second coffee...

Thanks and take care, Fay

[Guest guest]

> > How do you make almond flour out of ground nuts? Thanks and take

> care,

> > Fay

> >

> Almond flour IS ground nuts, finely ground, blanched (skins

> removed).

>

I meant, how do you make almond MILK out of ground nuts.

Time for a second coffee...

Thanks and take care, Fay

[Guest guest]

Fay,

The almond milk recipe is on pecanbread.com.

http://www.pecanbread.com/recipes.html

Jody

mom to -7 and -9

SCD 1/03