Baking With Almond Flour
Reaching and maintaining a healthy weight is one of the key ways that you can avoid preventable disease and fully enjoy an active life. As we all look for small changes that we can make to accomplish this goal, swapping out a portion of traditional white flour with Glenda’s Farmhouse Almond Flour when baking is quite effective, but you will need to make a few adjustments to your favorite recipes.
Important Notes for Baking with Flour
The fat content of almonds allows bakers to create moist baking treats, which can be a positive or a negative effect, depending on the sought after texture. It’s always fun to experiment and discover which of the converted recipes you’d like to add to your repertoire.
- Yeast doughs - add up to ⅓ cup of almond flour per 1 cup of traditional flour.
- Non-yeast doughs - substitute almond flour for ¼ of the flour called for in the instructions.
With these guidelines in mind, check out one of the most commonly desired recipes.
(with adjustments for almond flour)
- Beat together the milk and eggs until the mixture foams (about 2 ½ minutes with a mixer on high).
- Stir in the melted butter.
- In a separate bowl, mix the dry ingredients thoroughly - flour, salt, baking powder, and sugar.
- Mix the wet and dry ingredients.
- As the griddle heats up to 375°, allow the batter to sit and rest (about 20 min).
- Grease the griddle. Check for readiness with a drop of water to see if it reacts immediately when dropped.
- Scoop ¼ cup of batter onto the griddle. (An ice cream scoop works great!) Allow to cook for about 2 minutes. When you see bubbles start to break through, flip the batter and cook the other side for another 2 minutes approximately.
- Serve pancakes as quickly as possible.
If you’re ready to experiment with baking with almond flour, try this and other recipes with a supply of Glenda’s Farmhouse almond flour on hand.