— Rose Mattax

Well, before I tell you how I feel about cooking with almond flour, I'm gonna tell you about how I feel about finding information online. Online is great, but make sure that you are going to a trusted source. You will find so many different answers to a question from people who really don't necessarily know, have the science behind them. So, you know, go to a trusted site. Now I use almond flour, I love almond flour. I use whole almond flour and I use blanche almond flour, which means the skin has been removed. And, um, in fact, for some reason I just found this today, and it says almond flour versus almond meal. There's no official labeling, but almond flour is fine. Almond meal is a little coarser. Sometimes I make my own almond meal in my food processor, and I do use it when you're using a nut flour like mond flour, you're adding richness to a cake or a baked good because there is fat, healthy fat in that almond flour, but you can't use it 100%. You can make a, you know, use it to as the bulk, the main ingredient in a pressed crust. So I really like it. I keep mine in the refrigerator or freezer. I keep all of my nuts, seeds, flowers in the refrigerator to guard against rancidity.