Q: Why do you use almond flour in the majority of your recipes?
A: Almond flour is amazing because compared to other gluten-free flours, it is:
- Higher in Protein
- Easier to Use
- Far Tastier
For more information on why I love Almond Flour, please see my 10 Great Almond Flour Recipes post.
Q: What brands of almond flour do you recommend?
A: Please see my Almond Flour page for detailed information on the brands of almond flour that work in my recipes.
Q: Why don’t you recommend Bob’s Red Mill almond flour for your recipes?
A: Bob’s Red Mill almond flour has been tested in my recipes, and the results are consistently poor. It has a coarse texture that yields runny results.
Q: Will your recipes work with homemade almond flour?
A: No, my recipes do not work with homemade almond flour.
Q: Are almond flour and almond meal the same?
A: No, they are not. My recipes call for blanched almond flour. Blanched almond meal, blanched almond flour, and blanched almond powder are all the same thing and will work. The recipes will not work with almond flour, meal, or powder that has not been blanched.
Q: I’ve recently been diagnosed with celiac disease. Do you have any advice to get me through this difficult time?
A: Make food as enjoyable as possible so as not to deprive yourself. Also, know that it can take up to 6 months to get your digestive system on track once you eliminate gluten from your diet. The following supplements might also help:
- Digestive enzyme
- Vitamin D (get that tested regularly to determine dosage)
Q: How do you handle being invited to parties/friends’ homes for dinner?
A: Here is an article I wrote for the Denver Post which addresses this issue to some degree.
Q: Are you concerned about the quantity of eggs in your recipes?
A: I see eggs as a good, reasonably priced source of protein, which lowers the glycemic index of many of my recipes. If you are allergic to eggs, take a look at my Egg-Free Recipes page.
Q: Why do you avoid soy?
A: I avoid soy because I cannot digest it.
Q: When eating gluten-free, should all grains be avoided?
A: I think we are all biochemical individuals. I went through several elimination diets to arrive at the eating plan I now follow. My digestive process and energy level are much better without grains; however, I do feed gluten-free grains to my boys.
Q: Why do you use coconut oil and grapeseed oil in the majority of your recipes?
A: Coconut oil contains lauric acid, a medium-chain fatty acid that has numerous health benefits. Grapeseed oil has a neutral flavor that closely approximates the texture and taste of butter in baked goods.
Q: Do I need to adjust the recipes and baking time for various altitudes?
A: Because my recipes do not use yeast, they work well at any altitude without adjustment. I have baked them at sea level, 5,000 feet, and 9,000 feet. Both my mother and mother-in-law live at sea level, one on each coast, and we bake up a storm when visiting.
Q: Can I switch one ingredient for another in your recipes?
A: The only way to know if something works is to test it! I encourage you to be adventurous, experiment and play with the recipes.
Q: Do you have any suggestions for replacing eggs in your recipes?
A: I haven’t found an egg substitute that works in my recipes. If you are allergic to eggs, check out my Egg-Free Recipes page.
Q: Can I substitute coconut flour for almond flour?
A: No, almond flour and coconut flour are very different. For more information, please see my Paleo Baking: Almond Flour vs. Coconut Flour page.
Q: Is it necessary to use Celtic sea salt as opposed to other salts in your recipes?
A: I only use Celtic Sea Salt. The recipes do not turn out as well without it.
Q: Can I substitute honey for agave nectar in your recipes?
A: Yes, this generally works in my recipes.
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