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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Hazelnut Flour Vs Almond Flour
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11 posts in this topic

Are these 2 flours pretty much interchangeable? I am going to try some of Elana's Pantry recipes & I have some almond flour but not enough for everything I'd like to try but I also have some Hazelnut flour. How do you think it would work if I used the Hazelnut instead of Almond in say the Muesli Scones recipe? Or the biscuit recipe?

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I have no idea, but what you need to be concerned about is the grind on top of mixing them. If one is coarse and the other fine...that can be an issue.

I don't know how those flours absorb liquids/fats differently or brown.

You can try it, just don't get discouraged if it doesn't work.

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They may not be interchangeable. Different texture, different taste, etc. It's hard to say, hon.

 

If you want to try it, go for it. Some of my best baking/cooking successes came from experimenting. (i.e what may be construed as disasters)  :lol:

 

I tried to make something new today (it called for cashew butter but I was out of that)

I subbed sunflower butter....

 

it was great ! except the loaf turned GREEN! 

 

yes, sunflower butter can do that apparently, so we'll have a new, very cool paleo loaf for St. Paddy's... LOL

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They may not be interchangeable. Different texture, different taste, etc. It's hard to say, hon.

 

If you want to try it, go for it. Some of my best baking/cooking successes came from experimenting. (i.e what may be construed as disasters)  :lol:

 

I tried to make something new today (it called for cashew butter but I was out of that)

I subbed sunflower butter....

 

it was great ! except the loaf turned GREEN! 

 

yes, sunflower butter can do that apparently, so we'll have a new, very cool paleo loaf for St. Paddy's... LOL

St. Patty's Day here we come! :lol:  :lol:  :lol:

 

I think the hazelnut & the almond are about the same grind wise. I'm going to play with it some. Thanks IH & Prickly! 

Oh, I KNOW about the trash can disasters. Makes the trash weight a lot. :lol:  :lol:

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They may not be interchangeable. Different texture, different taste, etc. It's hard to say, hon.

 

If you want to try it, go for it. Some of my best baking/cooking successes came from experimenting. (i.e what may be construed as disasters)  :lol:

 

I tried to make something new today (it called for cashew butter but I was out of that)

I subbed sunflower butter....

 

it was great ! except the loaf turned GREEN! 

 

yes, sunflower butter can do that apparently, so we'll have a new, very cool paleo loaf for St. Paddy's... LOL

 

You know people will remember that and beg for the recipe in March. I never heard of that, I'd be a little freaked and and definitely hitting the internet before I was brave enough to eat something that turned a weird color on accident.

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Well if you look at sunflower butter next to other nut butters, the sunflower has a decidedly green cast to it in comparison.  Just sayin'.....

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It's perfectly safe, ( I googled my face off and everyone who bakes with it had the same story...cookies, bread, etc...the

chlorophyll in the seeds  reacts with the baking soda, which turns it a lovely shade of green)

and the chemist hubs was all excited by that LOL

 

and it tastes awesome.

 

Hilarious, though..... want a pic? I can send via email.  :lol: it  made me go...wtf?

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Send it! And btw, what exactly were you making?

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Are these 2 flours pretty much interchangeable? I am going to try some of Elana's Pantry recipes & I have some almond flour but not enough for everything I'd like to try but I also have some Hazelnut flour. How do you think it would work if I used the Hazelnut instead of Almond in say the Muesli Scones recipe? Or the biscuit recipe?

I have had good luck interchanging almond, hazelnut and cashew flours, so long as they are a similar grind. (Chestnut flour reacts differently and so is not a good sub, at least not without some modifications that I have yet to figure out.) :)

 

They may not be interchangeable. Different texture, different taste, etc. It's hard to say, hon.

 

If you want to try it, go for it. Some of my best baking/cooking successes came from experimenting. (i.e what may be construed as disasters)  :lol:

 

I tried to make something new today (it called for cashew butter but I was out of that)

I subbed sunflower butter....

 

it was great ! except the loaf turned GREEN! 

 

yes, sunflower butter can do that apparently, so we'll have a new, very cool paleo loaf for St. Paddy's... LOL

Yes! Sunflower butter has chlorogenic acid that reacts with the baking soda and turns a perfect shade of Kelly green as the baked goods cool. I have read that you can reduce the baking soda by half if you do not want green baked goods. But otherwise, perfect for March 17th!

Edit: I see you already posted this info!

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Thanks Abby! :)

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Send it! And btw, what exactly were you making?

 

It was a paleo loaf by Danielle Walker.

 

I was supposed to be making plain bread, realized I was out of cashew butter and waiting on a delivery of it,  but

I had already whipped 4 egg whites and decided to go for it with the sunflower seed butter.

 

I'll have J take a pic later. It's pretty funny.

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