Comments on: Buckwheat Almond Cookies

By: Judy - New Grain Recipes

Judy - New Grain Recipes — Thu, 12 May 2011 21:30:45 +0000

Hi Anna, The vanilla would work fine. The flax might work, but you’d have to experiment with the amount needed to help bind the ingredients versus needing additional moisture. Good luck and let me know how it goes.

By: Anna

Anna — Thu, 12 May 2011 21:22:16 +0000

I wonder if almond extract could be substituted for vanilla, and xanthum gum substituted by flax seed meal?

By: Judy - New Grain Recipes

Judy - New Grain Recipes — Sat, 29 Jan 2011 23:50:24 +0000

Hi Hazeleyes! It depends on the extract you buy. Some is truly almond oil, though it is generally “bitter almonds” not the type you buy to eat. I’ve heard, though don’t know if it’s true, that some manufacturers use stone fruit pits, and yes, some of the cheaper types may simply be lab produced flavoring. The only way to know for sure is to read labels and/or ask the actual manufacturer. GF cooks should also beware, some almond extract is produced in non-GF factories and may share equipment with wheat containing products.

By: hazeleyes

hazeleyes — Sat, 29 Jan 2011 22:35:55 +0000

Judy, isn’t almond flavoring nothing but benzaldelyde? I believe that is simply a lab-made chemical, though I may be wrong. And I believe that what we call “almond” flavoring is really the natural flavor of bitter almonds (peach pits, plum pits, apricot pits), not the flavor of almonds. I would like to know what the allergen is in almonds. Can’t find the info.

By: Judy - New Grain Recipes

Judy - New Grain Recipes — Wed, 12 Jan 2011 01:19:14 +0000

Karen, By all means try the quinoa! I find that substitutions with different types of GF flours are usually successful, but you do have to watch amounts because some flours are more absorbent than others. If your little girl is allergic to nuts, you should also omit the almond extract and substitute a safer flavoring. I’d love to hear how they come out if you try it!