Knowledge Base > Fran Costigan - Refreshing Fruit Desserts
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Fran Costigan - Refreshing Fruit Desserts
This event was on
Tuesday, July 16, 2024 at 1:00 pm Pacific, 4:00 pm Eastern
Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, for an enticing, interactive presentation in which she will explore the vibrant world of summer fruit desserts! From juicy b… Read More.
Question:
![Rose M](/assets/users/default_thumbnail-c14152f0fe89cae1cce32e15cdc92f426d801796f87b61f4bb21b89f4b1704ab.jpg)
How do you feel about baking with almond flour? I find conflicting substitution recommendations online. What are your thoughts?
— Rose Mattax
Answer:
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.
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