I was wondering if anyone out there has ever tried a different nut flour or ground nut and if it worked just as efficiently as almond flour.

I have some sort of sick reaction to almonds and even the baked goodies with almond flour get to me. Still would like to enjoy that holiday low carb baking though.

Any suggestions??


Thanks!

Hi Etoiles,

I have successfully used ground hazelnuts, and I can't see why any ground nuts couldn't be used.

From what I understand, almonds are most commonly used because they add the least flavour of their own. But if you don't like 'em, that sounds like a pretty good reason to not use 'em.

Cheers.

Rosebud

I've used hazelnuts too, and if the flavor isn't too strong for the recipe, they do work.

Is the reaction JUST to almonds, or do all tree nuts give you trouble?

Thank both of you for the reply!!

The reaction I have is for both macadamias and almonds, so it was nice to hear that hazlenuts work well too! In fact I had some of those in the cabinet just waiting for a recipe!

Can't wait to try it, thanks!

I've used ground pecans too. They have a sweet almost maple like flavor -not neutral like almonds.

Rosemary