Hi.
I just played with a cream scone recipe. I subbed half the apf for almond. It's delicious. Oh my.
I think the almond flour is less absorbent, I never could have rolled it out and cut it. Which is fine, it's a cold lazy day and was doing drop method anyway. I think maybe I'll add less liquid next time.
Is there any chart somewhere with all the lovely alt flours (almond, coconut, besan, barley, rice, spelt, oat, sprouted....) and grains like rolled and quick oats and how they interact with liquids, sugars, acids etc?
And sugars. Do date and coconut sugars melt into the batters or stay independent? I love experimenting but these ingredients are usually expensive.. Thank you. E.

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