Basic loaf in the back and blueberry in the front. I try to make them every Sunday to be used in breakfasts and lunches throughout the work week.
this post was submitted on 11 Mar 2024
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Looks interesting, and an interesting way to work with nuts. Always looking for other GF options and I do use almond flour in a lot of recipes.
That said, while can understand not tolerating gluten free grains such as millet, teff, sorghum, rice or corn, I’m not sure why there aren’t other flours and starches you can work with.
I’m having a hard time understanding why an intolerance would also extend to tubers (potato flour & starch; manioc - cassava flour & tapioca flour; sweet potato flour; arrowroot starch); flower seeds (buckwheat/sarrasin flour) or legumes (Romano, fava or chickpea flour) but not nuts.