Gloria - need some help re flours

Gloria · Post by **Gloria** » Wed Mar 02, 2011 10:59 pm

Linda,

If you had ground them in the blender once again after they had dried, the I think the flour would be finer. After I dehydrate the almond pulp (left from straining the milk), I put it back in the blender and blend it to a fairly fine flour.

I've never ground dry almonds other than to make almond butter, so I'm glad to read about your method. It would be easier to get almond flour using your method. I've always wondered if it would turn into almond butter, but apparently you can stop blending before it does.

Gloria

Linda in BC · Post by **Linda in BC** » Thu Mar 03, 2011 12:32 am

Gloria : "I've always wondered if it would turn into almond butter, but apparently you can stop blending before it does."

And I never even wondered! Maybe because I have never made my own nut butters. Do you? I've been using my blender to grind the nuts and fruit for the bliss balls and I have found it will go to quite a fine powder if you keep blending.

Incidently, I sure appreciate the information you posted on Food Science and GF Flour mixing. That is invaluable! I have just been doing it all by trial and error and noting the results. This is way better!! What a novel idea .. an actual formula to follow!!

Thanks, Gloria[/quote]