I should have added a fourth item to the not-so-good things about the Paleo challenge: Finding blanched almond flour.
Before a few weeks ago, I wouldn’t have known this was any different from plain old ground almonds. But in checking out some online resources for Paleo baking, I ran across Elana’s Pantry. She’s quick to point out that not almond flours are the same. And, in fact, that blanched almond flour is what you need if you’re looking for lighter textured baked goods. Almond meal is much coarser and leads to a denser texture, which isn’t a problem if you’re making muffins or quick breads. For bread to eat as in a sandwich (or that toast I’ve been on about…) though, you need something finer.
Now you would think that in an urban centre like Vancouver, sourcing blanched almond flour would be a fairly simple task. Unfortunately, none of the stores I tried — including Whole Foods, Galloway’s or a few health food stores — had it.
The one place I did find some was Choices, and it was an astronomical price. I couldn’t bring myself to pay so much for such a little box of almond flour, even if was very fine looking.
I took Elana’s advice, and ordered some online. And so my Paleo baking quest, beyond muffins, will have to wait a little longer.
Image courtesy of Elena’s Pantry.