tag:blogger.com,1999:blog-1198952060320228722.post2962381704375503903..comments2015-07-10T09:21:43.232-07:00Comments on Room At My Table : Blanched Almond FlourUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1198952060320228722.post-13182141836383715822013-08-17T17:15:09.158-07:002013-08-17T17:15:09.158-07:00Great, thank you!Great, thank you!Melissahttps://www.blogger.com/profile/00439566313622393153noreply@blogger.comtag:blogger.com,1999:blog-1198952060320228722.post-87731524398855203022013-08-16T22:40:57.617-07:002013-08-16T22:40:57.617-07:00Exactly. You answered your question, as far as I c...Exactly. You answered your question, as far as I can tell. : ) The enzyme inhibitor in nuts is generally in the skin/outer coating/tannins, as far I understand. When we eat nuts for trail mix or just to snack on, we try to soak them, and then slowly, at a very low temp, roast them to make them crunchy again. I learned about soaking nuts from Nourishing Traditions, by Sally Fallon, and I follow the directions she gives. My husband and some of the kids can definitely tell a difference in their ability to digest them properly based on whether or not we soak them. They haven't had a bit of trouble digesting the blanched almond flour. Thanks for reading!Skandera'shttps://www.blogger.com/profile/12612134227701814606noreply@blogger.comtag:blogger.com,1999:blog-1198952060320228722.post-48674352629658995912013-08-16T17:01:03.016-07:002013-08-16T17:01:03.016-07:00I was wondering your thoughts on soaking nuts and ...I was wondering your thoughts on soaking nuts and if the flour needs soaked too. I just haven't heard of soaking almond flour. You introduced me to Elana's Pantry a while back with one of your facebook posts and I have loved her recipes ever since using blanched almond flour. But I not long ago read something about how that wasn't good because of the enzyme inhibitor, which is why you would soak. But then read that the enzyme inhibitor is in the skin, which it looks like in the article you referenced above, wouldn't be a problem with the blanched almond flour because it has the skin removed. Just wondering if you have looked into this? Love your blog (and you too!)<br />-MelissaMelissahttps://www.blogger.com/profile/00439566313622393153noreply@blogger.com