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Tried baking with almond flour for my diet and it was a MESS
Everything crumbled apart like sand. Now I'm stressed AND hungry.
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rowanw917mo ago
Almond flour needs way more binding help than regular flour. I learned the hard way that recipes often lie about using just eggs. Adding a mashed banana or a tablespoon of chia gel makes a huge difference for holding things together. My first batch of cookies turned into granola, which was at least edible over yogurt. It’s a whole chemistry experiment you didn’t sign up for.
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valcampbell7mo ago
How many of us have a fancy cookie crumb collection now?
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the_shane7mo ago
This whole binding agent drama is too real. Last year I attempted some gluten-free brownies with arrowroot powder, and let me tell you, it was a disaster. They came out like sandy bricks, no joke. Ended up crumbling them over ice cream like fancy topping, so not a total loss. My roommate still brings it up whenever I suggest baking anything 'healthy'. Now I always keep backup chia seeds or something sticky on hand, just in case.
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