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almond flour

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Hi, MarilynThanks. In some recent posts, there has beenvariance, in experience using blanched or unblanched almond flour. What I'm curious to know is how this differentialrelates to using pecans and walnuts - both of which also have 'skins.' I'd like to know if any SCDers have ever blanched thesetwo nuts, before making flour; or, if commercial sources for eitheror both ever blanch them.Cheers.BobSCD 6 months tomorrow [and GRATEFUL!]

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