almond

Almond flour: substitute 1:1 with all-purpose (white) flour.

Note: Almond flour typically requires more egg or binding agent, so the recipe might need to be altered.

Categories: almond, Flour, Substitutes

To make almond meal in a food grinder: Place a cup of raw or blanched almonds in the bowl of a food processor fitted with the blade attachment and pulse for 50-60 times in 1-second increments. Stop and scrape the sides of the bowl of the processor every 10 seconds to make sure that they are ground evenly.

Category: meal

Yes, as long as they are blanched and very finely ground. Try macadamia or cashew flour for the most similar results.

Categories: almond, Flour

No, coconut flour is much more absorbent and will call for a different ratio than the almond flour.

 

Categories: almond, coconut, Flour

I always use a blanched, finely ground almond flour. Note: Bob’s Redmill is too coarse and will cause soggy baked goods. Almond meal is different from almond flour as it contains skins and is typically more coarsely ground. I find that almond meal is good for breading things but not good for baked goods. For more information on Almond Flour,

Categories: almond, Flour

coconut

No, coconut flour is much more absorbent and will call for a different ratio than the almond flour.

 

Categories: almond, coconut, Flour

Conversions

“4 Rules for Successfully Swapping Honey for Sugar in Any Baked Goods” are discussed here.

The usual :>))

Tablespoon Conversions

16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons

3 teaspoons = 1 tablespoon
2 tablespoons = 1/8 cup
4 tablespoons = 1/4 cup
5-1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
1 pound = 16 ounces*
1 cup = 8 fluid ounces*
1 package (12 oz.) chocolate chips = 2 cups
1 envelope active dry yeast = 2 1/4 teaspoons
*Remember that volume and weight ounces are different. Use volume ounces for measuring liquids and weight ounces for measuring dry ingredients.

Category: Conversions

Flour

Almond flour: substitute 1:1 with all-purpose (white) flour.

Note: Almond flour typically requires more egg or binding agent, so the recipe might need to be altered.

Categories: almond, Flour, Substitutes

To make almond meal in a food grinder: Place a cup of raw or blanched almonds in the bowl of a food processor fitted with the blade attachment and pulse for 50-60 times in 1-second increments. Stop and scrape the sides of the bowl of the processor every 10 seconds to make sure that they are ground evenly.

Category: meal

Yes, as long as they are blanched and very finely ground. Try macadamia or cashew flour for the most similar results.

Categories: almond, Flour

No, coconut flour is much more absorbent and will call for a different ratio than the almond flour.

 

Categories: almond, coconut, Flour

I always use a blanched, finely ground almond flour. Note: Bob’s Redmill is too coarse and will cause soggy baked goods. Almond meal is different from almond flour as it contains skins and is typically more coarsely ground. I find that almond meal is good for breading things but not good for baked goods. For more information on Almond Flour,

Categories: almond, Flour

Fridge

Cream of mushroom soup that has been continuously refrigerated will keep for about 3 to 4 days. Refrigerate within two hours of cooking.
Refrigerate cooked soup in covered containers.
Freeze in covered airtight containers or heavy-duty freezer bags.
To prevent cream-based soups from curdling, stir well when reheating frozen soup.

Category: Fridge

Honey

“4 Rules for Successfully Swapping Honey for Sugar in Any Baked Goods” are discussed here.

Jan 20, 2018 – Raw Honey Is More Nutritious. … Conversely, commercial honeys may contain fewer antioxidants due to processing methods. For example, one study compared the antioxidants in raw and processed honey from a local market. They found that the raw honey contained up to 4.3 times more antioxidants than the processed variety.- Healthline

 

Category: Honey

Immunocal

Immunocal is an all-natural protein derived from milk. It is a specially-prepared whey protein isolate that is proven to raise glutathione levels in your body!

Category: Immunocal

You may eat food with or after drinking Immunocal, and it will still be effective.

The best thing to remember is that you only want to take in 20 grams of protein at a time. More than that, and your body may not absorb it all, and you don’t want it to go to waste.

There are 10 grams of protein per pack, so if you are taking 2 packs a day, just wait at least a half hour after eating it before taking in more protein. Anything else is fine with it.

Also, do not put Immunocal in a regular blender, and do not mix with anything hot. You can learn more about Immunocal along with a mixing video here.

Immunocal is the most effective, safe, and natural way to raise and sustain your glutathione. 

Ref: Source

Category: Immunocal

Legal

“4 Rules for Successfully Swapping Honey for Sugar in Any Baked Goods” are discussed here.

Sauerkraut, kimchi, pickles, and other fermented foods are allowed as long as they are made without SCD-illegal foods or added sugar. Do not use commercial products with additives, preservatives, sugar, and other SCD-illegal foods. Reference

Category: Legal
Tag: Legal

meal

To make almond meal in a food grinder: Place a cup of raw or blanched almonds in the bowl of a food processor fitted with the blade attachment and pulse for 50-60 times in 1-second increments. Stop and scrape the sides of the bowl of the processor every 10 seconds to make sure that they are ground evenly.

Category: meal

Substitutes

“4 Rules for Successfully Swapping Honey for Sugar in Any Baked Goods” are discussed here.

There is approximately 1 1/4 tsp per pound (US), or a little more than 1/4 tsp per stick (4 oz).

For most applications, yes it is fine to substitute and adjust; you can just adjust the “salt to taste” step of your recipe in many cases.

Category: Substitutes

Almond flour: substitute 1:1 with all-purpose (white) flour.

Note: Almond flour typically requires more egg or binding agent, so the recipe might need to be altered.

Categories: almond, Flour, Substitutes

“Yes, as long as there is enough of an acidic ingredient to make a reaction (for 1/2 teaspoon baking soda, you need 1 cup of buttermilk or yogurt or 1 teaspoon lemon juice or vinegar). And remember that baking soda has 4 times the power of baking powder, so 1/4 teaspoon soda is equivalent to 1 teaspoon of baking powder. You can make your own baking powder at home: Sift 1/4 cup cream of tartar and 2 tablespoons baking soda through a fine strainer 3 times into a small bowl. Store airtight at room temperature.” – NonAppetit

Category: Substitutes

Tests

To find out whether your baking soda has gone bad, you will need some acid, such as vinegar. Baking soda reacts with the acidic ingredients in your recipes to produce carbon dioxide gas. Those bubbles of gas are what act to make the dough rise.

  • Toss a spoonful of baking soda into a bowl.
  • Add a splash of vinegar or lemon juice.
  • If the mixture fizzes heavily, the baking soda is still good.
  • If you don’t get much of a fizz, your baking soda has gone bad.

Use the rest of the box for cleaning, and buy another box for your baking.

Category: Tests

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