Sukrin Almond Flour is not the same as ground almonds or almond meal. Some of the fat has been removed in order to achieve a fine-textured, free-flowing flour that´s perfect for swapping out with regular flour in most recipes. Almond flour works brilliantly in pancakes, pastry, cakes, muffins and gluten-free bread.
There are a few points to bear in mind for best results. It´s usually best to replace your regular flour with the same volume of almond flour, rather than replacing by weight. You may want to add a little more raising agent, such as baking powder, and some xanthan gum or Sukrin Fibrefine to help to make up for the lack of gluten, to make your creation less crumbly. You may like to add an extra egg for protein and structure.
Baked goods made with almond flour may brown a little quicker than those made with regular flour, so you may want to turn your oven down by half a gas mark or 5°c on an electric oven. If they do begin to colour too much, cover loosely with foil for the remainder of the cooking time.
Sukrin Sesame Flour is made from finely ground, cold-pressed sesame seeds, to produce a soft, fine ivory flour that´s ideal for gluten-free and low-carb baking and cooking. You can generally use it as you would almond flour, and the same basic pointers apply.
Sesame flour works particularly with chocolate, in brownies and cakes, and makes a great cookie and muffin ingredient. It can also be used to replace part of the regular white gluten-free flour in a recipe, to lower the carbs and increase the overall protein and nutrients without effecting the taste.
Sukrin Peanut Flour is a richly roasted, nutty flour that makes a wonderful addition to your low-carb, gluten-free store cupboard. It´s packed with protein and nutrients and can easily be added to your baked goods to add peanutty goodness and flavour.
Peanut flour is great for adding a rich peanut flavour to ice creams, mousses and cheesecakes: because it´s so silky and fine, it blends in easily. Pancakes, muffins and brownies can all benefit from the addition of peanut flour, just substitute a tablespoon or two of the flour in the recipe.
Peanut flour is more absorbent than sesame and almond flour, and so recipes using peanut flour may require more liquid - add another egg, and a tablespoon or two of water or milk, a little more if the mixture still seems too dry. When used for baking, peanut flour is best used in combination with other gluten-free flours.
Coconut Flour is a dense flour, very high in fibre, which makes it extremely absorbent, and very much different to work with than other flours you may have used before. You need to use only around a quarter of the amount of coconut flour than you would regular flour or almond flour, and you´ll need to increase your eggs by perhaps two, three or four. You might like to add a fruit or vegetable puree like banana, apple or sweet potato to add moisture. It´s probably best to start with tried and tested recipes.
However once you get used to using it, this economical flour with it´s pleasing, mild flavour can be used in all manner of baked goods. Try in pancakes, just a tablespoon or two with a couple of eggs and your favourite milk makes an easy, healthy breakfast treat. Use to make muffins, brownies and cakes, either on it´s own or in combination with other gluten-free flours.
Fibrefine is a fine, white, gluten-free flour, known as ‘resistant starch’, that has a whole host of health benefits. It´s easy to incorporate into your recipes. you can substitute from as little as a tablespoon to as much as half the flour in your recipe with Fibrefine.
In gluten-free baking, Fibrefine also has a binding effect that makes gluten-free breads less crumbly, and works especially well in pastry. Just substitute a couple of tablespoons of your flour for Fibrefine.