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Almond Flour/Meal

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As I've always feared not getting the right texture and/or gumming it up, I simply buy in bulk the little amount that I might need for a recipe.

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I used to make it, like twenty years ago. I had a little mill, kind of like a mouli grater—it worked really well, but was a lot of trouble. Now that almond flour’s readily available everywhere I just buy it.

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Buy it. Not worth the trouble as beccaboo said.

 

Sometimes I add some ground almonds into the flour if I want texture.

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Buy it. Seriously, there are plenty of things worth making from scratch. Almond flour is not one of them.

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