Thank you for both the article and the clarification. :) I'd suggest that in the first part of the article that the word "add" should be changed to "replace".

But, this was very useful. I am interested in trying to take some of the carbs out of baking, and I'd purchased a bag of almond meal/flour and was wondering how to use it. Other sites gave special recipies, but you have answered my main question of how to adjust a recipie I've already used to try to take advantage of lower-carb almond flour. You've done that very well, and thus have earned my thanks! And I'll have to bookmark this site as I suspect that you have lots of other recipies and advice that will prove useful. THANKS!

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