Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Almond Meal Substitution?

Simona19

Recommended Posts

Simona19 Collaborator
Simona19
Posted

What can be substituted for almond meal, or dry milk powder in this gluten free recipe?

Open Original Shared Link

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Reba32 Rookie
Reba32
Posted

are you also nut and dair sensitive, is that why you're asking, or because you just don't have either of those things on hand at the mo?

I'm not sure why the original recipe uses almond meal specifically as a sub for the powdered milk, the textures are completely different, and any bread recipe I've seen usually only uses a couple of tablespoons of powdered milk, not half a cup! Unless they're just looking for a calcium ingredient...?

I'd suggest you can probably go without either entirely. I can't find a good reason why dairy is required in a bread recipe to begin with.

Simona19 Collaborator
Simona19
Posted
  • Author

are you also nut and dair sensitive, is that why you're asking, or because you just don't have either of those things on hand at the mo?

I'm not sure why the original recipe uses almond meal specifically as a sub for the powdered milk, the textures are completely different, and any bread recipe I've seen usually only uses a couple of tablespoons of powdered milk, not half a cup! Unless they're just looking for a calcium ingredient...?

I'd suggest you can probably go without either entirely. I can't find a good reason why dairy is required in a bread recipe to begin with.

I have allergy to all nuts, peanuts, milk casein, honey, kiwi, orange aroma (orange oil in peels) and I'm lactose and fructose intolerant.

I was wondering the same thing. Usually the bread recipe that I read had water instead of milk in it.

sa1937 Community Regular
sa1937
Posted

I have allergy to all nuts, peanuts, milk casein, honey, kiwi, orange aroma (orange oil in peels) and I'm lactose and fructose intolerant.

I was wondering the same thing. Usually the bread recipe that I read had water instead of milk in it.

How about using Vance's DariFree, which would be a sub for dry milk?

sa1937 Community Regular
sa1937
Posted

I just had another thought. I wonder if you could use some flaxseed meal in lieu of the almond meal in this recipe??? Or possibly use 1/4 c. flaxseed meal and a bit more flour? I know you'd be taking a chance how it may turn out...but I've baked a brick now and then. :lol:

Simona19 Collaborator
Simona19
Posted
  • Author

I just had another thought. I wonder if you could use some flaxseed meal in lieu of the almond meal in this recipe??? Or possibly use 1/4 c. flaxseed meal and a bit more flour? I know you'd be taking a chance how it may turn out...but I've baked a brick now and then. :lol:

I never heard about Vance's DeriFree. Thank you.

Yesterday I made that Challah that I wanted. I didn't had Bette Batter flour and I made my own. the process was very funny. I was thinking that if somebody saw me from you guys, you would laugh very hard. All kitchen was up-side-down. OMG. Currently I live in home where kitchen counter is only 1 1/2 yards long with sink and place for dishes. I got 1/2 yard x 1/4 yard left for any work. Then I have round kitchen table in middle and fridge on other side of kitchen. If somebody sits down, the other person can't go through. Me, baker and stuck in this kithen. Ach... :angry:

Yesterday the Challah was very good. I ate 3 huge slices. Today is good, but today I know that that thing is gluten free. :(

sa1937 Community Regular
sa1937
Posted

I never heard about Vance's DeriFree. Thank you.

Yesterday I made that Challah that I wanted. I didn't had Bette Batter flour and I made my own. the process was very funny. I was thinking that if somebody saw me from you guys, you would laugh very hard. All kitchen was up-side-down. OMG. Currently I live in home where kitchen counter is only 1 1/2 yards long with sink and place for dishes. I got 1/2 yard x 1/4 yard left for any work. Then I have round kitchen table in middle and fridge on other side of kitchen. If somebody sits down, the other person can't go through. Me, baker and stuck in this kithen. Ach... :angry:

Yesterday the Challah was very good. I ate 3 huge slices. Today is good, but today I know that that thing is gluten free. :(

I bet you were really cute! :lol: And does that space hold your new mixer, too?

Bummer about the bread...it's always good the first day and then the second day it usually does taste gluten-free. Maybe one of these days we'll come up with a real winner. I'm waiting and waiting and waiting. :blink: Did you try freezing the bread? I usually slice it and then put two pieces in a foldover sandwich bag and then it goes into a Ziploc bag.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Simona19 Collaborator
Simona19
Posted
  • Author

I bet you were really cute! :lol: And does that space hold your new mixer, too?

Bummer about the bread...it's always good the first day and then the second day it usually does taste gluten-free. Maybe one of these days we'll come up with a real winner. I'm waiting and waiting and waiting. :blink: Did you try freezing the bread? I usually slice it and then put two pieces in a foldover sandwich bag and then it goes into a Ziploc bag.

I found a place for my mixer. It's between two chairs by the wall on top of small cabinet.

t5lxfa.webp

And here is the picture from my counter top.

muc1ar.webp

sa1937 Community Regular
sa1937
Posted

I found a place for my mixer. It's between two chairs by the wall on top of small cabinet.

And here is the picture from my counter top.

Holy cow!!! You are really short on space! Hang onto that mixer so it doesn't end up on the floor!!!

Bubba's Mom Enthusiast
Bubba's Mom
Posted

Your kitchen is really cute, even though it's tiny. ;)

Hooray for you..experimenting with the bread! I just got my mixer. I took it out of the box yesterday, but didn't run it yet. I'm a little scared of it. LOL :blink:

With your mixer on that little stand it kind of makes me nervous that it could get bumped and topple over. Could you sit it at an angle so it's on the stand a bit more? :o

Simona19 Collaborator
Simona19
Posted
  • Author

I will put my new mixer on table when it will be in use. I did it yesterday. The mixer is holding this little cabinet together. :lol::lol: :lol:

The Challah that I baked was huge. I used 10x15 pan and it was full. I will post the recipe later. The first day I was in love with it. The second - it was ok. Today I made French toast from it - very good.

Juliebove Rising Star
Juliebove
Posted

are you also nut and dair sensitive, is that why you're asking, or because you just don't have either of those things on hand at the mo?

I'm not sure why the original recipe uses almond meal specifically as a sub for the powdered milk, the textures are completely different, and any bread recipe I've seen usually only uses a couple of tablespoons of powdered milk, not half a cup! Unless they're just looking for a calcium ingredient...?

I'd suggest you can probably go without either entirely. I can't find a good reason why dairy is required in a bread recipe to begin with.

Milk makes the bread softer.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,921
    • Most Online (within 30 mins)
      7,748
    Rusty49
    Newest Member
    Rusty49
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • cristiana
      Newly diagnosed mam to coeliac 11 year old

      By cristiana · Posted

      Hi @Dizzyma I note what @trents has commented about you possibly posting from the UK.  Just to let you know that am a coeliac based in the UK, so if that is the case, do let me know if can help you with any questions on the NHS provision for coeliacs.    If you are indeed based in the UK, and coeliac disease is confirmed, I would thoroughly recommend you join Coeliac UK, as they provide a printed food and drink guide and also a phone app which you can take shopping with you so you can find out if a product is gluten free or not. But one thing I would like to say to you, no matter where you live, is you mention that your daughter is anxious.  I was always a bit of a nervous, anxious child but before my diagnosis in mid-life my anxiety levels were through the roof.   My anxiety got steadily better when I followed the gluten-free diet and vitamin and mineral deficiencies were addressed.  Anxiety is very common at diagnosis, you may well find that her anxiety will improve once your daughter follows a strict gluten-free diet. Cristiana 
    • trents
      Newly diagnosed mam to coeliac 11 year old

      By trents · Posted

      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Newly diagnosed mam to coeliac 11 year old

      By Dizzyma · Posted

      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      very interesting thanks for the info  
    • Florence Lillian
      gluten free cookie recipes

      By Florence Lillian · Posted

      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.