hi I'm Darius this is Sugarless Crystals you're sugar free destination of YouTube
and today we are talking about almond flour
well almond meal what's the difference so equipment disclaimer if any of you
have a nut allergy stay away from almond flour or almond milk it is made with
almonds so let's just get out of the way I don't want anybody dying on me out
there or being rushed to the hospital like just please stay away from what
exactly is almond flour well you have almond flour and you have almond meal
almond meal has to scan it on and then it's meal
now it's spell almond meal m.e al but it's milled mi ll e d and it's mill with
the scan on so this is not really desirable because it's not gonna be as
fine and then you have those husk in there and that kind of disrupts like the
fine baking things such as cakes and breads that require like fine very fine
flowers now when you come to almond flour or blanched almond flour as you
will see this has the husk removed and it's milled as well now the difference
between these will be a very brand to brand me personally I've used Bob's
Anthony's and currently I just started using Kirkland if you guys have a Costco
near you now Anthony's are always Dell flying
and Bob's if I ran out I could go to the store and grab something but when it
comes to being cost-effective Kirkland's first because you get three pounds for
like $13 then I'll go to Anthony's because you get two pounds for the I
can't remember was it $13.99 a 15-9 something like that you get two pounds
and then Bob stays there it's gonna be your most expensive because you you're
only if you're not gonna get very much for the price you're gonna pay all three
of those are super fun and they are like they're definitely a 1 this is a bag of
kirklands right here for those that want to see it I don't have a bag of
Anthony's because I've been buying Kirkland's for cost well to be honest I
mean if you wanted to get a Costco membership there are other things in
there you can they save money on so you just won't be
buying from this you know just paying you know that much for membership every
year just to go in and get almond flour but one thing you'll be able to tell the
difference is all almond flour is uncreated saying the way is milled and
how finally is milled bull very and like your baking goods and things like that
a very fine milled almond flour is gonna behave very very well when you bake it
but let's say you have one this kind of course all right so what you'll notice
is because of the fat content in the almonds your things like your butter or
your coconut oil like it'll start to leak out when it's superfine it doesn't
do that unless you just overdo it but it doesn't do that when it's superfine and
it clings together better the coarse one will be a bit more crumbly as well I'm
no scientist at all but this comes from strictly experience from over for over
about a year and a half now I've been making Kido baked goods a year I've been
doing it on YouTube but you guys can see the track record of over a hundred and
twenty-two videos so I've made numerous other people's recipes and I've created
my own off the knowledge of other people's and what I saw worked that
stuff a little bit about how it bakes as I said I'm not a scientist so I can't
break it down scientifically but I can tell you typically what it does in the
oven okay when it comes to flowers let's say if you notice if you're making let's
say a chicken piccata or something and you put a wheat flour or a gluten flour
inside of it to thicken it up well guess what you can't do that with almond flour
okay you can't do that because of the fat content almond flour is not very
absorbent coconut flour is but that's gonna be another video for another time
so yeah I can't use that in a situation where you weren't digging up a sauce
when it comes to baking almond flour can be very dense almond flour is just dry
but it's not as dry as coconut flour so when I say dense things tend to be very
compact if you cook cookies they tend to be very crunchy anything almond flour
you want to let it rest and you want to let it cool
do not touch it when it's still hot it has to cool and it has to come together
well the crumbly mess it varies because like the finer it is the more it'll tend
to stick together especially when you bring in the characteristic of an egg or
egg protein or a whey protein powder in the sense but we'll we'll get to that in
flour there's gluten all right an almond flour
there's no gluten at all that's why things tend to be crumbly and crunchy
the addition of let's say egg protein or a whey protein powder or a protein
isolate you have whey protein isolate I use now brand and you have white you
have egg white powder and what powder is strictly the protein out of the egg now
the fat content that's found in egg yolks
okay so gluten is a protein egg protein powder and the whey protein isolate with
these things what these do is bear protein so they add that protein aspect
back into it it's not gonna be a one-to-one like it's not gonna be
perfect it's not gonna you're not gonna add that protein powder in there and
then all of a sudden like oh my god flour like no that's not gonna happen
but it will help in a distance and it will help in the the pool affect the
gumminess it will make it a bit softer now why would you add egg white rather
than just simply egg whites I'd the egg that's a good question and the reason
you would do that is because the egg whites are the egg they're gonna be
liquid and there's a ratio when it comes to cooking when it comes to your dry and
your wet so if you need more combining aspect rather than add more liquid into
it especially if your liquids are already kind of maxed out you don't want
to throw the ratio off too much and the ratio varies from recipe to recipe so I
can't necessarily get into event if you need a bit more of combining aspect a
little bit of protein powder would definitely help in that situation now
coconut flour coconut flour is like my best friend when it comes to combining
flowers with together alright so coconut flour is super super
dry but almond flour is dry but it's more dipped coconut flour tends to be
dry and soft like as I said scientists so I can't really break down
the word properly for what coconut flour does but see almond flour whenever it's
done more unlikely it's going to be crunchy
coconut flour doesn't get crunchy all right so when you combine the two flours
like it's just inside of something like a cake or a cookie it'll make it very
very like soft it'll make it more of a authentic texture that you're used to
especially with the addition of xanthan gum and I will get to that now when it
comes to combining things as far as almond flour and coconut flour you don't
want to do one-to-one all right you just want to do maturity almond flour and a
little bit of coconut flour let's say maybe one cup of almond flour and then
anywhere from 2 tablespoons to 4 tablespoons which is 1/4 of a cup of
coconut flour what you do that you do is you want to mix that fine coconut flour
in the middle of that almond flour and to be honest I don't quite know what
they do but it's something amazing it really is I don't know I don't know
if it's the denseness um I don't know if they cling together like it it creates a
crumb there you go it creates a crumb that tends to be a little bit of salt
and it tends to be dipped and if Amy Vegas out there already know the crumb
matter when it comes to the cake because that's as far as how it breaks apart and
how it's holding together all right so gums if you notice when it
comes to my coconut flour my almond flour recipes I always add and santim
gum there's a reason for this so what xantham gum does is it makes the
incoming when the liquid reacts to the almond flour and the coconut flour in
the baking process it combines them and it creates the better crumb that I
mentioned earlier like seriously I can tell the difference from when if I just
used coconut flour almond flour and I don't add my loan versus when I add my
set of gum now a quick tip do not put your gum in the liquid put it in the dry
ok if you put it in a liquid it's gonna like it's gonna turn coming like put it
in a lick I mean put it in a dry part and let it work itself through like
trust me like this I've learned from experience okay I've been doing this for
a while now when it comes gum you don't want to add second gum -
just almond flour by yourself there's nothing for it to cling to I mean it's
really a waste of time to be honest and you not only a waste of time but a waste
of product that don't go it's a gum and what it does is it works the best when
it combines two things together so if you just have almond flour there's
nothing for it to combine with naturally okay you're gonna have eggs and things
like that in the process but eggs have eggs have a milk so fire of itself
within the yolk in the egg white so baking soda and baking powder how this
plays in almond flour alright so we're out the back baking soda is just
strictly baking soda but baking powder is baking soda and antioxidant if you
want to use I'm I'm kind of iffy about baking soda and baking powder because it
does vary from recipe to recipe if you use baking soda when it comes to this
you want to use far less than what you were using typical baking you're not
gonna get the serious rice like you would get out let's say gluten it's just
not going to happen but you can get a small rise and your products well you
can get a large rise to depend on how you do it because if you use baking soda
you add something such as lemon juice buttermilk of apple cider vinegar these
things counteract with the acidity in the baking soda but see if you just toss
baking soda by yourself but more than likely depending on the recipe the only
thing that it's going to have an ability to react against is the egg and the egg
eggs have like a low acidity rate so you're not going to get much of a rise
actually in my peanut butter recipe my peanut butter keto cookie recipe I use
this to my advantage and I tossed just a tiny bit of baking
soda with my egg just for to give like just a little puff that's all I need I
just needed a little pop just something is that a puff anyway Boop
there we go now when it comes to baking powder you can't use baking powder by
yourself because of it being baking soda and I already acidic in there it's going
to produce rise in itself um how I feel about
baking powder I'm not against it the only thing about baking powder is well
when it comes to bake powder and baking soda if it doesn't
rise it can leave a taste in your big good your leftover product and of course
you don't want that because you're going to taste it you'll be like what is that
you know as I said earlier I've been doing this for over a year now on
YouTube and I was doing this before I even started YouTube because I've been
to Aikido for about three years I have an extensive knowledge when it comes to
baking goods and just cooking in general what I plan to do is I'm in the process
right now I'm writing a book on Kido baking because I feel like for those
that want to learn how to sell things and I feel like they need a guy and what
I want to do what I've been doing is breaking down all my knowledge and my
experience of everything I've been doing over these years and just putting it
into a package for you guys I don't know when it will be out but this is
definitely you know going to things as much as I did with the almond flour and
a little deeper and it'll break down all the other flowers which I have other
videos coming out as well so you guys stay on the lookout for that and it's
not just for those that want to learn how to create dog recipes suppose you
know you just want to learn how to tweak some recipes or suppose you just want to
be more knowledgeable about what you're cooking you don't have all that
information in there for you I hope you guys enjoyed this video give it a thumbs
up if you did and if you're new to the channel hit that subscribe button
I am Darius the sugars Christmas just sugar free destination of YouTube I'm
not a chef I'm an entertainer but this is kind of hard I would say that right
after everything I just say it but I
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