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BTD Forums  /  Cook Right 4 Your Type  /  Almond Flour from Almond Pulp
Posted by: BluesSinger, Monday, May 27, 2013, 3:22am
A great idea!   Anyone have an idea of how I can dehydrate my pulp without a dehydrator?

http://girlonraw.com/2010/09/3596/
Posted by: Drea, Monday, May 27, 2013, 3:31am; Reply: 1
I've heard (though have not tried) that one can use their oven at the lowest setting...
Posted by: Lola, Monday, May 27, 2013, 4:03am; Reply: 2
excuse my french but, why not just dump your wet pulp in the bowl, together with all the ingredients you ll be using in the recipe calling for almond flour, and add less wet ingredient to the mix??
Posted by: Henriette Bsec, Monday, May 27, 2013, 5:04am; Reply: 3
Quoted from Lola
excuse my french but, why not just dump your wet pulp in the bowl, together with all the ingredients you ll be using in the recipe calling for almond flour, and add less wet ingredient to the mix??


because sometimes it is easier to store dry ;)

I dont use a lot almond flour -so I find it handy to dry and keep that way.
I dry in oven on low temp 50 c for several hrs
sometimes I put it in the coffee mill when dry and make it really fine.
Posted by: Lola, Monday, May 27, 2013, 6:57am; Reply: 4
or freeze that pulp for another occasion, no? ;D
Posted by: Munchkin76, Monday, May 27, 2013, 7:35am; Reply: 5
I concur with Henriette, I spread the dried almond pulp by products from my almond milk making on a baking tray and dry it out at about 100 Celsius for about half an hour in total mixing half way through for even distribution. I then use this to bake biscuits etc, or store in zip lock bags in the freezer for later use.

I find when using it as a substitute for almond flour in recipes one needs to add more fat/oil to compensate for the dryness of the 'pre-used' meal.

I hope this helps.

Andy
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