View Full Version : What to sub for flour
04-01-2008, 12:29 PM
I'm trying to raw-ize a cooked recipe for crackers. Can I sprout wheatberries and then dehydrate them to dry them out and then grind them up to be used as flour? As you can see, I never sprout anything...I know nothing about this...thanks!
04-01-2008, 03:35 PM
It sounds reasonable. I would try it! Let us know how it turns out.
04-02-2008, 12:50 PM
I think someone else mentioned doing that before. Don't know how it turned out, but theoretically makes sense to me. I also have used almond pulp (from making almond mylk, which the almonds were soaked overnight) then take the wet pulp and put it in the dehydrator for awhile, it will get kinda hard. Then I grind it in the coffee grinder. I've used this for pie crusts and it always comes out great!! Visit "the raw table" .com for Anna's great pie crust!
04-02-2008, 01:09 PM
You can use the dehydrated, ground almond (or any nut) pulp, or I've used Alissa's oats ground.
04-02-2008, 01:22 PM
Dehydrated almond pulp does sound like a great idea, thanks!! Alas, my nut bag has walked off...
04-03-2008, 05:14 AM
Don't forget to make the Almond Milk first and the pulp is a By-product.
04-03-2008, 10:47 AM
How about just grinding up non-soaked nuts into a flour? xxx
04-03-2008, 12:34 PM
Lol...no...that's just too obvious!
04-03-2008, 03:48 PM
I think Im missing something lol... can't you use nuts? lol! Explain please! :p
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.