August 15, 2020 - 2:17am
Almond Flour and Regular Flour Ratios help
Edit: Specifically both wheat flour and almond flour.
I'm looking for advice on what ratio of almond flour I can mix with regular, wheat flour for a low carb bread, I've been particularly interested in flat breads lately. One of my family members purchased the almond flour for a keto diet and has since decided that the diet isn't for them so I would hate for the almond flour to go to waste. I am aware that almond flour needs a 'gluten' replacement so I thought, what better than actual gluten? Get the best of both worlds! But googling this subject has been impossible. Should I still be mixing in a little something to hold it together even with regular flour in the mix? Any advice would be appreciated.
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google: almons flour, egg whites, keto
and see what pops up, the run thru the recipes.
Wheat flour is not low carb. For 100g flour there are about 70g of carbohydrate. Keto recipes will be your best bet for low carb. Almond flour is made by grating almond nuts. It is predominantly fat. You can basically make a bread by whipping egg whites first gradually beating in some or all the yolks, sifting baking powder into the almond flour and folding the two together. Looks for those kinds of recipes with little or no sugar (also a carbohydrate.). More or less made like a pancake or baked on a nonstick, nut flour dusted cookie sheet. Oh yes, use nut flour to dust your baking pans or toss in a little with frying mushrooms.
There are other things that can be done with nut flours like "breading" meat cuts, or adding to yogurt or use to thicken fruit fillings. I bet there is a sauce out of asia that combines onions, garlic, chilies and almond flour first sautéed to caramelize, then gradually thinned with boiling water. Something that might go well with screwered grilled meat. Oh! And I love fried trout rolled in nut flour and seasonings. Wonderful! Look up: almond flour pie crust. Make it savoury. (Or not.).
I want to make bread with only partial keto ingredients, not keto bread. Getting keto recipes is easy! But I'm not on a keto diet. I want to take the almond flour and mix it with wheat flour so that it doesn't go to waste. If you search "almond flour + wheat" all you get is "almond flour can replace wheat" while I want to use both. To make it clearer, how could I make something like a half almond flour, half regular wheat flour bread work? Or perhaps 1/4th almond flour and 3/4th wheat.
To be honest, rolling things up in an almond batter does sound like a good idea its just not what I am trying to do now.
I've experimented along these lines.
For loaf breads, I've used up to 10% non-gluten flour and obtained what I consider to be acceptable results. You still notice it.
For flat breads, up to 20%.
Of course, your preference may vary.
You can add vital wheat gluten, up to maybe, just guessing, 10% by weight of the non-gluten flour to help with structure and binding.
For oily nut flours such as coconut and almond, american-style pancakes or mexican-style tortillas are a good place to put it, since they use oil anyway. Just reduce or eliminate the oil you would normally use for pancakes or tortillas. I forget the percentage, since I usually just eyeball it, but I'm thinking 10-20%.
If you have guar gum or xanthan gum on hand, which is usually the recommended binder for Gluten-free flours, just use the recommended % of the gum in relation to however much GF flour you end up using.
Too much guar or xanthan and the bread or pancake gets gummy, sticky, dense and holds onto the water, and the water doesn't bake off.
GF flours and low carb flours really alter the bread, especially in texture, as well as taste. So it will be a very different bread. That's why I use only a small portion, and use it mainly for flat breads where you don't need an open and airy crumb.
Bon appétit.