0

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Gee, I hope almonds are good for you

Commented on October 27, 2013
Created October 26, 2013 at 10:56 AM

Because I'm making almond flour bread and I am treating it like bread. Good? Bad? Ugly?

34f00c7b4e5738cf04ead1a012a14ed1

(996)

on October 27, 2013
at 01:46 AM

Oh god. Garlic bread. Stahp.

Cf08ad26759fdd206a2c9f9385080a57

(995)

on October 27, 2013
at 01:24 AM

Tapioca is so.. tapiocaey. (I have a similar complaint about coconut flour.) Potato flour is the best!, imo. (At least when you're using a little bit to bread some meat.) I think it tastes better than the usual wheat-based ones, which I can't say about the nut-based ones.

Medium avatar

(238)

on October 27, 2013
at 01:21 AM

I've used coconut, almond, walnut, hazelnut. Tapioca is pretty popular but I have not tried it yet.

00cd3b6f51530a6832fcda1712edbec3

(2411)

on October 27, 2013
at 01:15 AM

Have you tried coconut flour?

Medium avatar

(238)

on October 26, 2013
at 11:46 PM

I read it somewhere, can't remember anymore. For those interested in the anatomy of an almond:

Pericarp

  1. Exocarp - surface
  2. Mesocarp - Husk
  3. Endocarp - Shell

Testa - Brown Skin

Nucleus

Endosperm

Embryo - Kernel

00cd3b6f51530a6832fcda1712edbec3

(2411)

on October 26, 2013
at 09:39 PM

@samc

You're absolutely right about taking care of the phytates problem by soaking/gently boiling the nut and then removing the skin. That's where, I believe, the phytates are. I haven't heard of the hull (shell?) containing phytic acid.

Cf08ad26759fdd206a2c9f9385080a57

(995)

on October 26, 2013
at 11:29 AM

Pure almond flour doesn't work too well in my stomach. I just feel this dense mass of fiber and omega 6 after eating a bit. Lots of arginine as well and not much lysine. I think coconut flour is more the ticket, though it's very coconutty. I tend to use a potato/rice/almond/coconut/arrowroot flour blend instead.

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4 Answers

0
7904c7276d7e48f1be887fabd263bfd9

(300)

on October 27, 2013
at 12:18 AM

on a slightly off-topic question, is there a consensus on the 'best' non-gluten flour. like say rice, rather than nuts?

00cd3b6f51530a6832fcda1712edbec3

(2411)

on October 27, 2013
at 01:15 AM

Have you tried coconut flour?

Medium avatar

(238)

on October 27, 2013
at 01:21 AM

I've used coconut, almond, walnut, hazelnut. Tapioca is pretty popular but I have not tried it yet.

0
Medium avatar

on October 26, 2013
at 10:03 PM

The one time I made almond flour bread it was so delicious that I sat down and ate about half a loaf with butter. I didn't feel very well after that, or even the next day.

I find that I get too much PUFA in my diet without the almonds so I avoid them for now. If you don't eat much PUFA or are not too concerned with it, then all you have to do is control yourself and keep it to a few slices a day.

0
Medium avatar

(238)

on October 26, 2013
at 05:51 PM

I have no issue with almonds beyond eating way too many. The phytic acid thing is so vague and contradictory that I don't fully buy into it. If the acid is in the hull, then why does everyone get so excited about the brown skin? Once you remove the hull and then if you must soak off the skin what phytic acid remains? Damned if I can find that answer as it is not a well published bit of data. Would I eat a loaf of almond bread everyday - no, but a few slices, sure. In actuality I've given up the desire for bread of any kind and just eat what used to lurk between the slices.

00cd3b6f51530a6832fcda1712edbec3

(2411)

on October 26, 2013
at 09:39 PM

@samc

You're absolutely right about taking care of the phytates problem by soaking/gently boiling the nut and then removing the skin. That's where, I believe, the phytates are. I haven't heard of the hull (shell?) containing phytic acid.

0
2c6d13faaf62e2588e48f3cc99438f55

on October 26, 2013
at 01:05 PM

It's iffy, nuts are high in PUFA's (poly unsaturated fatty acids, the ones that become free radicals when exposed to oxygen/heat/light) but at least your not eating grains. Never seen what a damaged gram of fat looks like under a microscope/the function in the body of the damaged fat. Still haven't found a paleo flour, there's always something wrong with them. Phytic acid also, I think it boils down to you wouldn't eat that many nuts if they weren't processed into bread, and because of that your intake of PUFA's will be undesirable (having this intake as low as possible is recommended because of the damage these do plus anthropological intakes, ie. Joe Rogan having 30g of fish oil a day isn't healthy and eating paleo deserts with 10, 20, 30 grams of omega's isn't healthy either).

I just want some bloody garlic bread already.

34f00c7b4e5738cf04ead1a012a14ed1

(996)

on October 27, 2013
at 01:46 AM

Oh god. Garlic bread. Stahp.

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