PASTRY INGREDIENTS

Almond powder is a gluten-free kind of flour made from almond
nuts. It can easily be made at home, as all you need, is to grind
some almonds—for example, in a blender, coffee mill, or spice
grinder.
However, you should follow some rules:
Use only dried or fresh almonds.
Grind a small number of almonds at a time.
Don’t grind a portion for over thirty seconds.
Slightly shake the blender or grinder as you go.
Pour boiling water over the washed nuts several times; peel;
simmer; and grind them in a blender, coffee mill or spice grinder.
Be careful not to over grind, as from a certain point, the almonds
will excrete an oil, turning your flour into nut-butter. Sift the
powder produced at the previous steps and regrind any more
massive particles.
Such flour is very hygroscopic, which means that it can absorb
and retain moisture. Therefore, the almond bakery is less likely
to stale and will stay fresh for a longer time.


Almonds are rich in vitamins B, E, and A, as well as in
potassium, calcium, iodine, phosphorus, iron, and
beneficial Omega-3 fatty acids. And, they don’t lose these
valuable properties after heating. Almond flour inherits all the
health benefits of the nuts and is often used for debilitated
patients, people with allergies, and athletes. Some of the most
welcoming qualities of almond flour include its ability to
reduce/soothe pain, stop seizures, and raise hemoglobin levels;
but it’s most praised for strengthening heart and blood vessels.
However, be careful of nut allergies so as not to harm your
health!
It is said that you can never add too many nuts, and almond flour
really can contribute to the taste and nutritional value of almost
any meal. It is sweet and somewhat milky flavor will make any
recipe more festive and distinct, and goes great in any kind of
dough, nut-cream, or sweets.
Coconut flour is also gluten-free. This hypoallergenic product is
a truly precious gift from a tropical paradise for all the gluten-free
and low-carb eaters. Both coconut and almond flours won’t raise
when you add yeast.

Advantages of Coconut Flour:
As coconuts are not grains, the flour produced from them
does not cause the problems associated with the use of
cereal proteins.
Coconut flour contains more protein, fiber, and iron than
wheat flour.
The protein content in the coconut flour is comparable or
higher than in wholegrain wheat (and still without glutenrelated
problems!)
And here comes a special bonus…coconuts contain a
lauric fatty acid that is also present in breast milk and
famous for its antiviral and antibacterial properties.
Unlike coconut butter, cream, and milk, the flour produced
from dried coconut flesh does not have a distinctive exotic
taste.
Disadvantages of Coconut Flour:
It might get pricey. However, the end product is still
cheaper than when using almonds.
The high fiber content in coconut flour can be useful for
some but may create specific problems for the others.
Coconut flour is best suited for pancakes, pies, and muffins, i.e.,
in the bakery that has to be fluffy and crumble.


Secrets of Cooking with Coconut Flour:
Always sift the flour before using it.
Mix dough more thoroughly than with usual flour.
Watch the baking time; it’s often less than for similar
cereal-based foods.
Coconut flour is very good at keeping the moisture, so
your baking will be more delicate than when using usual
gluten-free flour and won’t stale that fast.
You can store ready-to-use coconut flour at room
temperature in a tightly closed container for up to 6
months.


We are often asked if one type of flour can be substituted for
another. It can, and these are the proportions:
1 cup of almond flour = ⅓ cup of coconut flour
⅓ cup of coconut flour = ⅔ cup of almond flour + 1 ½
tablespoon of ground psyllium husk powder
Keep in mind that the proportions may vary subject to a specific
flour manufacturer.

 

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