Hi Gloria and anyone else!
I would like to make those very simple biscuits in the LEAP recipe section. At the present time, the only flours I know to be safe are coconut, rice, and buckwheat. Do you (or anyone here) know if these would work +/or what other modifications I would need to make?
Until I read your post about flours/starches, Gloria, I never realized what an art this is.
Thanks for your help.
Hugs,
Polly
Gloria - need some help re flours
Moderators: Rosie, JFR, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh, mbeezie
Gloria - need some help re flours
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
-
Linda in BC
- Rockhopper Penguin
- Posts: 801
- Joined: Mon Apr 19, 2010 9:39 am
- Location: Creston British Columbia
Hi Polly :
What are the original flours called for in the recipe? I have done quite a bit of flour substitution because of not being able to have tapioca, and for a while not bean flours, sorghum or quinoa. I have used coconut flour in cookies, just a little since I had such a bad reaction to coconut milk. It's a little sweeter than other flours so you might want to cut down on the sweetener or just be prepared for a somewhat sweeter biscuit. Rice flour gives a different ( somewhat gritty texture ) to things but the Bisquick GF biscuit mix uses only rice flour and they are (IMHO) delicious. ( I have no idea how they do it, but I have tried to replicate them in homemade biscuits using the same ingredients with no luck at all. )
I find rice flour is a staple in many recipes ad you might try making the first time with only rice flour ( or mostly rice flour) and then substitute some ( a 1/2 cup) of the rice for some coconut and /or buckwheat. But I would use predominantly rice flour. I often just take my measuring cup and start adding a little bit of this flour and a little bit of that , depending on what I have on hand and what I can tolerate at the time, until I have the total amount of flour the recipe calls for. Some times it turns out better than others. I also usually make a little note to myself in pencil on the recipe, of what proportions I used, in case it turns out wonderfully and I might want to repeat it.
Is there any binders called for in the recipe ( like guar or that other gum.. name escapes me at the moment.. ) ? You can eat eggs now so are you likely going to put them in your biscuits? If so you are lucky because you may not have to use those "iffy" gums , and they will make a less crumbly, more moist, and lighter product.
Good luck and do post the original ingredients so we can have a look and maybe make suggestions.
Linda
What are the original flours called for in the recipe? I have done quite a bit of flour substitution because of not being able to have tapioca, and for a while not bean flours, sorghum or quinoa. I have used coconut flour in cookies, just a little since I had such a bad reaction to coconut milk. It's a little sweeter than other flours so you might want to cut down on the sweetener or just be prepared for a somewhat sweeter biscuit. Rice flour gives a different ( somewhat gritty texture ) to things but the Bisquick GF biscuit mix uses only rice flour and they are (IMHO) delicious. ( I have no idea how they do it, but I have tried to replicate them in homemade biscuits using the same ingredients with no luck at all. )
I find rice flour is a staple in many recipes ad you might try making the first time with only rice flour ( or mostly rice flour) and then substitute some ( a 1/2 cup) of the rice for some coconut and /or buckwheat. But I would use predominantly rice flour. I often just take my measuring cup and start adding a little bit of this flour and a little bit of that , depending on what I have on hand and what I can tolerate at the time, until I have the total amount of flour the recipe calls for. Some times it turns out better than others. I also usually make a little note to myself in pencil on the recipe, of what proportions I used, in case it turns out wonderfully and I might want to repeat it.
Is there any binders called for in the recipe ( like guar or that other gum.. name escapes me at the moment.. ) ? You can eat eggs now so are you likely going to put them in your biscuits? If so you are lucky because you may not have to use those "iffy" gums , and they will make a less crumbly, more moist, and lighter product.
Good luck and do post the original ingredients so we can have a look and maybe make suggestions.
Linda
"Be kind whenever possible. It is always possible."
The 13th Dali Lama
The 13th Dali Lama
Hi Linda!
Here's the recipe. Note that it is "generic" since we all have such different sensitivities. It allows for any flour, but I just don't know enough to know what would work best of my 3 safe flours so far.
Linda's Simple Oil Biscuits
2 cups allowed flour
3-1/2 to 4 tsps baking powder (product with allowed ingredients or homemade with 1 part baking soda, 1 part allowed flour or starch, 2 parts cream of tartar (from grape)
1/2 tsp. salt
1/4 cup allowed oil
3/4 cup milk or substitute or water
Preheat oven to 450. Stir together dry ingreds. with fork until well mixed. Mix oil and liquid with fork. Quickly add liquids to dry ingreds. and stir until dough hold its shape. Form into large ball of dough. Knead just a little for tender biscuits, more for tougher to use for sandwiches. Lightly flour surface and gently flatten ball with hands to 1/2 to 3/4 inch. Cut biscuits out (or cut into squares) and place sl. touching ontp ungreased baking sheet. Rub tops of biscuits with allowed oil and bake 8-12 min. until lightly browned.
Did you see Kari's post (meals thread) where she made these with olive oil and water and garbanzo flour and loved them?
Thanks for your help.
Love,
Polly
P.S. How are you feeling? Better I hope. And I hope you can sleep well tonight. Did you decide to do Entocort? You seem to have so many sensitivities - have you considered getting the MRT? I have found it very helpful so far.
Here's the recipe. Note that it is "generic" since we all have such different sensitivities. It allows for any flour, but I just don't know enough to know what would work best of my 3 safe flours so far.
Linda's Simple Oil Biscuits
2 cups allowed flour
3-1/2 to 4 tsps baking powder (product with allowed ingredients or homemade with 1 part baking soda, 1 part allowed flour or starch, 2 parts cream of tartar (from grape)
1/2 tsp. salt
1/4 cup allowed oil
3/4 cup milk or substitute or water
Preheat oven to 450. Stir together dry ingreds. with fork until well mixed. Mix oil and liquid with fork. Quickly add liquids to dry ingreds. and stir until dough hold its shape. Form into large ball of dough. Knead just a little for tender biscuits, more for tougher to use for sandwiches. Lightly flour surface and gently flatten ball with hands to 1/2 to 3/4 inch. Cut biscuits out (or cut into squares) and place sl. touching ontp ungreased baking sheet. Rub tops of biscuits with allowed oil and bake 8-12 min. until lightly browned.
Did you see Kari's post (meals thread) where she made these with olive oil and water and garbanzo flour and loved them?
Thanks for your help.
Love,
Polly
P.S. How are you feeling? Better I hope. And I hope you can sleep well tonight. Did you decide to do Entocort? You seem to have so many sensitivities - have you considered getting the MRT? I have found it very helpful so far.
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
-
Linda in BC
- Rockhopper Penguin
- Posts: 801
- Joined: Mon Apr 19, 2010 9:39 am
- Location: Creston British Columbia
Hi Again Polly:
I would start off by trying 1 1/2 cups of rice flour, 1/4 cup of buckwheat and 1/4 cup of coconut and see how they turn out. then adjsut form there. Buckwheat is a pretty heavy flour and coconut a pretty sweet one so this blend might be jsut right.. who knows. Later, if you want lighter biscuit , try leaving out te buckwheat and just go with 1 3/4 c rice flour to 1/4 cup of coconut. Let me know how they turn out, please !
This looks like a great recipe and I will have to try it. Thanks for providing it. I had another recipe that calls for cream of tarter and went to buy a box of it , and it was $7.00 for a teeny, tiny box so I passed. I know a box lasts a lifetime because I still have one out at our Lake place that I bet I have had for 25 years!
I would like to try MRT but I live so far away from any major centre where there might be someone who does the testigng that I have never even thought of it as an option for me. I guess I should look into it before giving up!
Hope the biscuits are great. And I hope you don't react to your two new veggies!
Love
Linda
I would start off by trying 1 1/2 cups of rice flour, 1/4 cup of buckwheat and 1/4 cup of coconut and see how they turn out. then adjsut form there. Buckwheat is a pretty heavy flour and coconut a pretty sweet one so this blend might be jsut right.. who knows. Later, if you want lighter biscuit , try leaving out te buckwheat and just go with 1 3/4 c rice flour to 1/4 cup of coconut. Let me know how they turn out, please !
This looks like a great recipe and I will have to try it. Thanks for providing it. I had another recipe that calls for cream of tarter and went to buy a box of it , and it was $7.00 for a teeny, tiny box so I passed. I know a box lasts a lifetime because I still have one out at our Lake place that I bet I have had for 25 years!
I would like to try MRT but I live so far away from any major centre where there might be someone who does the testigng that I have never even thought of it as an option for me. I guess I should look into it before giving up!
Hope the biscuits are great. And I hope you don't react to your two new veggies!
Love
Linda
"Be kind whenever possible. It is always possible."
The 13th Dali Lama
The 13th Dali Lama
Polly,
I think a blend of buckwheat and rice flour (and coconut if you have tested it - I wan't sure about that one) would be best.
Linda,
The key to doing MRT is getting the blood to Florida in a timely manner (overnight - blood drawn in afternoon and overnighted to Signet Lab). You could always work with a dietitian via phone/e-mail. Let me know if I can help you figure out the logistics.
Mary Beth
I think a blend of buckwheat and rice flour (and coconut if you have tested it - I wan't sure about that one) would be best.
Linda,
The key to doing MRT is getting the blood to Florida in a timely manner (overnight - blood drawn in afternoon and overnighted to Signet Lab). You could always work with a dietitian via phone/e-mail. Let me know if I can help you figure out the logistics.
Mary Beth
"If you believe it will work out, you'll see opportunities. If you believe it won't you will see obstacles." - Dr. Wayne Dyer
Hi Polly,
If I'm not mistaken, GF baking is a new adventure for you. I hope you will enjoy it!
I have found that in order to have a successful GF flour mix, you need two different protein flours and usually two different starches. If you don't use starches, your dough will be very dense, not light.
Coconut flour would be considered a protein flour. I've never used it as one of my two protein flours, but I have used it in addition to them. It is a very light flour.
I would stay with rice and buckwheat for the two protein flours. I mentioned four starches in another post: potato, tapioca, arrowroot, and cornstarch. You aren't able to eat corn, so I would recommend potato and arrowroot as your starches. I know you haven't tested arrowroot; I'm not sure about potato. I usually don't use xanthan gum in my recipes; arrowroot seems to work well as a binder. Arrowroot is easily digested and is cheaper when bought in bulk at health food stores or in a 20 oz bag made by Bob's Red Mill, available at some Whole Foods stores.
Here is a possible blend for 2 cups of GF flour:
2/3 cup rice flour
2/3 cup potato starch
7 Tablespoons arrowroot
1/4 cup buckwheat flour
I use two books as my basis for exchanging GF flours in recipes. The books I've found helpful are:
"Cooking Free" by Carol Fenster, PhD.
I bought this book for the very informative appendices in the back of the book. She describes the baking and thickening characteristics of most GF flours. She also lists the amount of GF flour to substitute for wheat flour. In addition, she gives substitutes for dairy, eggs and sugars. She has a sample flour blend which I have adapted for each of my three rotating protein flour days: quinoa, corn, and rice.
"My Kid's Allergic to Everything" Dessert Cookbook by Mary Harris and Wilma Nachsin
This book was on sale for $2 in my library. I don't make any of the recipes in the book right now, but these authors give several charts showing which types of GF flours blend well.
Here is a link to a New Zealand website which discusses the different types of GF flours and their purposes:
http://www.frot.co.nz/dietnet/resources/gluten2.htm
Dee also posted this information, but I can't seem to find it on our forum. I believe she copied it from another GF forum: http://forums.childrenwithdiabetes.com/ ... 26473.html
I hope this is helpful. I probably should make a separate post for this information. It might be of interest to others on the board.
Gloria
If I'm not mistaken, GF baking is a new adventure for you. I hope you will enjoy it!
I have found that in order to have a successful GF flour mix, you need two different protein flours and usually two different starches. If you don't use starches, your dough will be very dense, not light.
Coconut flour would be considered a protein flour. I've never used it as one of my two protein flours, but I have used it in addition to them. It is a very light flour.
I would stay with rice and buckwheat for the two protein flours. I mentioned four starches in another post: potato, tapioca, arrowroot, and cornstarch. You aren't able to eat corn, so I would recommend potato and arrowroot as your starches. I know you haven't tested arrowroot; I'm not sure about potato. I usually don't use xanthan gum in my recipes; arrowroot seems to work well as a binder. Arrowroot is easily digested and is cheaper when bought in bulk at health food stores or in a 20 oz bag made by Bob's Red Mill, available at some Whole Foods stores.
Here is a possible blend for 2 cups of GF flour:
2/3 cup rice flour
2/3 cup potato starch
7 Tablespoons arrowroot
1/4 cup buckwheat flour
I use two books as my basis for exchanging GF flours in recipes. The books I've found helpful are:
"Cooking Free" by Carol Fenster, PhD.
I bought this book for the very informative appendices in the back of the book. She describes the baking and thickening characteristics of most GF flours. She also lists the amount of GF flour to substitute for wheat flour. In addition, she gives substitutes for dairy, eggs and sugars. She has a sample flour blend which I have adapted for each of my three rotating protein flour days: quinoa, corn, and rice.
"My Kid's Allergic to Everything" Dessert Cookbook by Mary Harris and Wilma Nachsin
This book was on sale for $2 in my library. I don't make any of the recipes in the book right now, but these authors give several charts showing which types of GF flours blend well.
Not many GF cookbooks use buckwheat flour in recipes, but this one does: "The Allergy Self-Help Cookbook" by Marjorie Hurt Jones, R.N. She recommends purchasing white buckwheat, which is unroasted groats because it doesn't have the strong flavor that roasted ones have. Buckwheat is ground easily into flour using a blender.Polly wrote:At the present time, the only flours I know to be safe are coconut, rice, and buckwheat.
Here is a link to a New Zealand website which discusses the different types of GF flours and their purposes:
http://www.frot.co.nz/dietnet/resources/gluten2.htm
Dee also posted this information, but I can't seem to find it on our forum. I believe she copied it from another GF forum: http://forums.childrenwithdiabetes.com/ ... 26473.html
The bold emphasis is mine.Food Science and Flour Mixing: Everything you need to know
1) You want four main types of flour in your mix--
Bodifiers-- Teff, Sorghum, Rice, bean flours, brown rice, quinoa,millet, amaranth, and cornmeal are a few options. These provide bulkand protein as well as the vitamins (if any, t'eff is a great sourceof vitamins).
Modifiers-- Tapioca starch, cornstarch, potato starch, arrowrootpowder. These provide lightness and smoothness to the mix.
Moisterizers-- potato starch (this is a duel status item and shouldbe counted in the ratio as a modifier, but if you use too much it will over moisterize the mix), potato flour. These counterbalance thedrying tendencies of modifiers.
Extenders-- guar gum, xanthan gum, pectin, (to a degree)fruit acids,and, to a degree, flaxseed. These substitute for gluten and add extrabody and stretch to the flour mix, as well as extend the shelf lifeof your baked goods.
A good ratio to make is 2 cup bodifier:1 cup modifier: 1/4 cup moisterizer: 3 tsp. extender
You can multiply this ratio for any amount. The secret to getting a mix you like is to mix and match within the categories, but keep the ratios the same.
So you might use 1/2 cup brown rice flour and 1 1/2 cups of teff flour, for a 2 c of a bodifier, etc.
You want to buy or make a mix that has at least 4 g protein in it per1 cup. so what you'd do is take the protein content of eachingredient you used, add them all together, and divide by the numberof cups you get (usually 4 c to a pound).
I hope this is helpful. I probably should make a separate post for this information. It might be of interest to others on the board.
Gloria
You never know what you can do until you have to do it.
Linda, MB, and Gloria,
Thanks a million for your expertise!
Gloria, you are correct - I am a novice at baking. Since I had virtually eliminated all grains and dairy and eggs for years, I haven't baked at all. And thanks for reminding me that I have Marjorie Jones' book - will go dust it off. I recall it had lots of valuable info in it. Your info was in such a great format for me, an old chemistry major. Very scientific. It would be good to save for all to see, maybe in Dee's Kitchen?
Linda, a question - I'm not sure I do well with any of the extenders, but you said I can use eggs instead. Do you know how many?
I have printed out your suggestions and will let you know how I do.
Hugs,
Polly
Thanks a million for your expertise!
Gloria, you are correct - I am a novice at baking. Since I had virtually eliminated all grains and dairy and eggs for years, I haven't baked at all. And thanks for reminding me that I have Marjorie Jones' book - will go dust it off. I recall it had lots of valuable info in it. Your info was in such a great format for me, an old chemistry major. Very scientific. It would be good to save for all to see, maybe in Dee's Kitchen?
Linda, a question - I'm not sure I do well with any of the extenders, but you said I can use eggs instead. Do you know how many?
I have printed out your suggestions and will let you know how I do.
Hugs,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
-
irisheyes13
- Adélie Penguin
- Posts: 212
- Joined: Fri Jan 28, 2011 2:46 pm
- Location: Pittsburgh, PA, United States
This recipe looks good. Thanks for starting a new thread with it Polly. Let us know what flours and starches you use and how it turns out. These flours are so expensive and if you can help me avoid another door stop, it would be much appreciated. 
Has anyone tried blanched almond flour? It's expensive and appears to only be available via mail order or internet but has a lot of nutritional value.
Polly, I noticed below your avatar that you list eggs as an allergy. Have you found that you tolerate them now? I'm sorry if this was discussed in a previous post already. I'm still somewhat in shock over my Enterolab results and can't think straight right now.
Has anyone tried blanched almond flour? It's expensive and appears to only be available via mail order or internet but has a lot of nutritional value.
Polly, I noticed below your avatar that you list eggs as an allergy. Have you found that you tolerate them now? I'm sorry if this was discussed in a previous post already. I'm still somewhat in shock over my Enterolab results and can't think straight right now.
Kelly
Believe deep down in your heart that you are destined to do great things~ Joe Paterno
Believe deep down in your heart that you are destined to do great things~ Joe Paterno
I use blanched almond flour all the time. When I began making my own almond milk, I wondered what to do with the leftover pulp that remained after straining the liquid. I tried using it in my muffins, and it worked beautifully. I also use it in my mock mayonnaise - it's terrific there. I began freezing it, but realized I was accumulating more than I was using, so I now dehydrate it and blend it after it's dry to turn it into flour.Kelly wrote:Has anyone tried blanched almond flour? It's expensive and appears to only be available via mail order or internet but has a lot of nutritional value.
I didn't test all of the greens prior to testing sorghum and arrowroot. Many fruits were green, and like you, I knew I wouldn't do well with them until I had healed substantially. Plus, I was losing weight rapidly and I needed to add some calories. The best way for me to add them was by baking muffins and making puddings, since I can't eat any starchy vegetables - yet.Pat wrote:How do Teff, Sorghum, and Arrowroot fit into MRT? I suppose they have to be tested later after all my MRT testing of the greens.
I made a loaf of Anna's bread, which contains sorghum, and reacted to it. I tested arrowroot by making pudding with it, recipe here: http://www.perskyfarms.com/phpBB2/viewtopic.php?t=12745 It isn't the best pudding I've ever had, but I still eat it so that I can rotate my starches.
I have a bag of Teff, but I haven't tested it.
I've written a draft of how to test flours and starches. I will try to edit it so that I can post it soon. I don't feel like I am an expert on this at all, but if I can help someone else figure out their intolerances, then I probably should share what I've learned.
Gloria
You never know what you can do until you have to do it.
-
irisheyes13
- Adélie Penguin
- Posts: 212
- Joined: Fri Jan 28, 2011 2:46 pm
- Location: Pittsburgh, PA, United States
Thanks for the quick reply Gloria. You amaze me with making your own milks and then to find uses for the pulp is ingenious not to mention frugal!
How is the texture and flavor of the flour in baked goods? I find rice flour to be a bit gritty but haven't tried the Asian rice flour which is supposed to be superior. I'm assuming yours isn't blanched or do you blanch your almonds prior to making milk?
How is the texture and flavor of the flour in baked goods? I find rice flour to be a bit gritty but haven't tried the Asian rice flour which is supposed to be superior. I'm assuming yours isn't blanched or do you blanch your almonds prior to making milk?
Kelly
Believe deep down in your heart that you are destined to do great things~ Joe Paterno
Believe deep down in your heart that you are destined to do great things~ Joe Paterno
Kelly,
I hardly notice the texture of the almond flour. It isn't gritty like brown rice; it's soft. I do blanch the almonds before I blend them so that I can remove the skins. They slip right off after blanching, just like tomato and fruit skins do after blanching.
You can buy almond meal which includes the skins at Trader Joe's for about $4 a lb. I initially was concerned about the extra fiber from the skins - I don't know if that's a valid concern or not. The blanched almond flour is softer and sweeter.
Gloria
I hardly notice the texture of the almond flour. It isn't gritty like brown rice; it's soft. I do blanch the almonds before I blend them so that I can remove the skins. They slip right off after blanching, just like tomato and fruit skins do after blanching.
You can buy almond meal which includes the skins at Trader Joe's for about $4 a lb. I initially was concerned about the extra fiber from the skins - I don't know if that's a valid concern or not. The blanched almond flour is softer and sweeter.
Gloria
You never know what you can do until you have to do it.
Kelly,
For some time I have thought I was sensitive to eggs. But I have tested them recently using the LEAP process and found that I can tolerate them. This was an unexpected and exciting finding for me. Apparently, I was sensitive to many foods that I had no clue about, since the recent MRT has shown me that it was probably other foods I was reacting to (like carrots, celery, yellow squash, cauliflower, mustard, etc.) and not eggs.
Please note that both Gloria and I react to chocolate. Not sure about Kari, Mary Beth, and Pat. (Just warning you to be careful about those chocolate chip cookies!).
Love,
Polly
For some time I have thought I was sensitive to eggs. But I have tested them recently using the LEAP process and found that I can tolerate them. This was an unexpected and exciting finding for me. Apparently, I was sensitive to many foods that I had no clue about, since the recent MRT has shown me that it was probably other foods I was reacting to (like carrots, celery, yellow squash, cauliflower, mustard, etc.) and not eggs.
Please note that both Gloria and I react to chocolate. Not sure about Kari, Mary Beth, and Pat. (Just warning you to be careful about those chocolate chip cookies!).
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
-
irisheyes13
- Adélie Penguin
- Posts: 212
- Joined: Fri Jan 28, 2011 2:46 pm
- Location: Pittsburgh, PA, United States
I would love to see this whenever you have the time. One of the little nuances I've discovered is how the weight of the flours can differ and impact a recipe to the point where you need to cut back with some of the heavier/more dense flours. There is most definitely an art to baking gluten free.Gloria wrote:I've written a draft of how to test flours and starches. I will try to edit it so that I can post it soon. I don't feel like I am an expert on this at all, but if I can help someone else figure out their intolerances, then I probably should share what I've learned.
I agree that rice flour has a gritty texture which is why I'm interested in the almond flour. I'm due for a trip to Trader Joe's and Whole foods this weekend so I'll check them out.
Now I understand. I thought you had confirmed egg intolerance through Enterolab or MRT/Leap already. That's great that you can eat eggs again. I'm struggling with the news of no eggs for me because it was a comfort food and I thought it seemed soothing- who knew?! You are killing me with all this good news- No Chocolate?!Polly wrote:For some time I have thought I was sensitive to eggs. But I have tested them recently using the LEAP process and found that I can tolerate them.
...but I'll heed your advice and avoid it for a while. I want to avoid as much sugar as I'm able for now anyway. I am watching and reading how you are introducing foods and the results documented here by the MRT'ers. You all have become my MC mentors so I hope that's okay. Kelly
Believe deep down in your heart that you are destined to do great things~ Joe Paterno
Believe deep down in your heart that you are destined to do great things~ Joe Paterno
-
Linda in BC
- Rockhopper Penguin
- Posts: 801
- Joined: Mon Apr 19, 2010 9:39 am
- Location: Creston British Columbia
Hi Kelly:
I love the taste and texture of almond flour in cookies, but it's so expensive that when I ran out of the bought stuff, I decided to try to make my own. I bought blanched almonds and ground them in my blender as I didn't feel like dragging out my grain grinder and wasn't even sure if it would do them. My blendered almond flour was quite moist so I let it air dry for couple of weeks but I am sure a few days would have been enough ( I got busy!) Also it was a bit coarser than the almond flour I had bought, but it still worked well in cookies.
Linda
I love the taste and texture of almond flour in cookies, but it's so expensive that when I ran out of the bought stuff, I decided to try to make my own. I bought blanched almonds and ground them in my blender as I didn't feel like dragging out my grain grinder and wasn't even sure if it would do them. My blendered almond flour was quite moist so I let it air dry for couple of weeks but I am sure a few days would have been enough ( I got busy!) Also it was a bit coarser than the almond flour I had bought, but it still worked well in cookies.
Linda
"Be kind whenever possible. It is always possible."
The 13th Dali Lama
The 13th Dali Lama