The Amalgam Kitchen Ultimate Grain-Free Baker’s Blend (almond-free)

Baking

Dec 20

I recently took a blood food sensitivity and allergy test (the Dunwoody) at my doctor. Here is an at home version, if you are feeling like you need to know about your potential food allergies. I sadly learned I was allergic or had a high sensitivity to some of my most favorite foods. Coming in first place was almonds, the precious nut I (seriously) eat every day of my life in some form or another. Almond milk, almond pasta, almond bread, almond creamer, almond crackers, you get the picture. Hmmmm, maybe I was eating too many almonds, even a good thing can be bad, apparently. I didn’t have an anaphylactic reaction but I did notice that whenever I ate almonds, my forehead would start to itch, which did mean I was experiencing an inflammatory response. In any case, my doctor advised me to stop eating almonds for the next couple of years. And then I could try adding them back in. I guess the body can sometimes rectify an allergy.

Most baking recipes on Amalgam Kitchen include almond flour so I have had to rethink my baking recipes. Kat, my fellow recipe developer in the kitchen created this tasty and effective almond-free flour blend which results in a moist quick bread and a chewy cookie. I will still include recipes moving forward which include almond flour on occasion but I will be developing more recipes without it, so I can enjoy them too. I have some tasty baking recipes coming to you soon. Make a double batch recipe of this flour to have on hand for your almond-free baking needs. I also wanted to include a little bit of information about the various ingredients I used as some of them may be new to you, including Tiger nut flour, cassava, arrowroot and tapioca. All these flours are gluten and grain-free and rich in fiber and prebiotics.

Tiger nut flour: Despite tiger nut being named a nut, it is not a tree nut nor not a nut at all. It is a tuber, meaning it is found in the ground, like yam. It is high in insoluble fiber which is great for keeping blood sugar down and is allergen free. The flour is versatile and can be used in place of almond, coconut or cassava flour as it is hearty, rich and earthy. I have used it for the past couple of years and I’m truly impressed with it.

Coconut flour: Coconut flour is the dried and milled flour of coconut meat. It can lend a soapy flavor if used on it’s own but I love including it in recipe where I can blend it in as it adds a nice moist and dense consistency, which is sometimes lacking in gluten-free baked goods. Rich in protein and fiber, it is also super low on the glycemic index. It is considered a tree nut though and allergenic for some.

Cassava flour: This flour is made from the cassava tuber, kind of looks like a sweet potato with bumpier skin, is a prebiotic, high in fiber and is great for blood sugar issues. I turn to this flour all the time and it is great in savory recipes as well such as a quiche, hand pie or homemade tortillas.

Arrowroot: Arrow is a fiber filled nutritious substitute for cornstarch. It really helps round out a gluten and grain-free baking recipe. It can relieve inflammation and is easily digestible. It is also great in sauces, soups and stews.

Tapioca flour: A staple in gluten-free baking, it is a slightly sweet flour which is a wonderful binder and is a starch extracted made from the cassava root. It is also great for thickening soups and sauces.