I bought a new cookbook yesterday - The Gluten-Free Almond Flour Cookbook It’s a small book, not very large, 136 pages total. There are some beautiful photos, but most of the recipes are text only. I don’t even remember the last time that I made any kind of SCD baked goods. It’s been that long. I’ve been pretty uninspired when it comes to that lately. For some reason, I find this book interesting and inspiring, and it makes me want to bake something. lol.
I haven’t tried any of the recipes in the book yet, but plan to make one this afternoon. Haven’t decided on which one to make yet though. This is not a cookbook for the Specific Carbohydrate Diet because although the recipes all use almond flour which is SCD legal, they also use agave nectar as a sweetener. I plan on swapping that with honey when I try the recipes. Several of the recipes also call for arrowroot powder, which I’ll probably swap out with something else also.
One thing that I noticed is that the author, Elana Amsterdam, mentions that “almond flour should not be confused with almond meal, which contains whole, ground almonds that still have the skin on them” and notes “almond flour or almond meal that is not blanched will not work for the recipes in this book - you will not achieve the desired results“. I read those statements before I bought the book so I made a mental note to pick up some almond flour on the way home since I only ever use Trader Joe’s Almond Meal which as she says, won’t work. So I stopped off at Fairway and bought an expensive ($10 for 1 pound) bag of Bob’s Red Mill Finely Ground Almond Meal/Flour thinking it would work great. Unfortunately, I should have turned the page in the book when I was reading about the almond flour requirements. The next page goes on to state: “the almond flour produced by Bob’s Red Mill is much coarser than the other brands of almond flour I have tested for this book. Because of its consistency, it does not work in these recipes.”
Wonderful. So now I’m sitting here with the cookbook, eager to try out some recipes, but both of the almond flours that I have won’t work. Oh well, I’m gonna try them anyway! I’ll let you know how they come out.