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Thank you for your comments! I read each one and I cherish your opinions, feedback and ideas. With Love, Kristin
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Thanks! Makes sense now. I am a fan of blanched almond flour it does yield a better texture in baking.
Your a nice lady.
thank you
Perfect timing again!
Thanks Brittany, Branda and Nancy!! Hugs, Kristin
Thanks Kristin!
Keep on keeping us informed about ways to enhance phase 1, at least in the bread and dessert areas. Mostly though it is no problem even when one takes a slight curve off the main road, and since weight loss is not the goal of myself and hubby, we feel “justified” to divert. Having your input and recipe ideas is
most helpful. We love being healthy in the decade of our 80′s still keeping house and enjoying each day’s challenges. How thankful we are for God’s blessings.
Hi Kristin,
I did not know you should put your almond flour in the frig. I have had my almond flour and buckwheat flour for months are they still good?
Thanks for being there for us!!!!
Kathy W.
Hi Kathy! If they smell ok they are probably fine. Since the almonds and buckwheat are ground their fragile oils are more exposed and can easily go rancid. I usually buy my almond flour in bulk, so I store some on the refrigerator (so it’s ready to use) and the rest in the freezer, so it will keep for a long time. If you don’t have room, just buy in smaller amounts and use up in a few months. You’ll know if it’s bad. Even if it was a little bad it probably wouldn’t hurt you, whatever your making just might not taste as good. Don’t stress it’s probably fine. Hugs, Kristin