I have read that g-free bakers will sometimes used almond flour in lieu of flour, so I ordered some up to give it a try. I knew when I received the almond flour in the mail, that bad times were ahead. Instead of the fine almond meal I was expecting, the package contained what looked like not so finely ground up almonds. I had avoided using the flour for weeks, dreading what was surely to be gritty, crunchy cookies.
I finally gave the flour a whirl today in a g-free choc chip cookie recipe. My fears were justified. The dough looked grainy, the cookies spread out to paper thin wafers, and the texture was like dry meringue. Into the garbage they went! Bleck.
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