Adventures in kitchen gadgetry
Jan. 18th, 2006 02:03 amYesterday, I bought a coffee grinder. It wasn't even all that fancy a coffee grinder -- settings for coarse, medium and fine, with markings on the cup that holds the beans for 4, 8, 12 and 15 cup amounts and corresponding time settings for each of the granularity settings. I call that a good deal for $20 (which is what Target wanted; for some reason the one I bought isn't on their website).
Tonight,
enochsmiles suggested that I could make almond flour if I set it to the finest granularity. Conveniently, I had plenty of roasted, unsalted almonds on hand, leftovers from the last Mues1337 cereal-making adventure. Curious, I filled the bean cup to the 8-cup setting and gave it a grind. A minute or two later, presto, almond flour. At first, it looked like I had gotten just a tiny amount of flour from the almonds -- there wasn't much in the cup -- but further inspection revealed that quite a bit of finely-ground flour, adhered with almond oil, had become lodged beneath the blades. The blades are not large, though, so it was easy to remove the impacted flour in clumps. I shook it around a bit and it came apart pretty readily; perhaps almond flour ought to be sifted before use.
In any case, I am now in possession of a quantity of almond flour, with the means to make a great deal more if I so desire. Does anyone have any good almond flour recipes? I'm going to see if I can find one for the sort of almond cookies you can get at Chinese bakeries (at least the ones in Houston), and I am given to understand it makes pretty decent tempura batter as well. I know I have a few readers of the non-gluten-eating persuasion, so if you have any suggestions, please let me know!
Tonight,
![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
In any case, I am now in possession of a quantity of almond flour, with the means to make a great deal more if I so desire. Does anyone have any good almond flour recipes? I'm going to see if I can find one for the sort of almond cookies you can get at Chinese bakeries (at least the ones in Houston), and I am given to understand it makes pretty decent tempura batter as well. I know I have a few readers of the non-gluten-eating persuasion, so if you have any suggestions, please let me know!