A quick on-line search of UK retailers found prices between £1.30 and £1.75 for 100g of Flaked Almonds.
how many cups is 250 grams of castor sugar
meausering jug i am a year 7 boy and i am giving you an gcse question
That is approximately 159.842 cups of flour
Yes, you can use all purpose flour in place of almond flour. However, the resulting cookies would not be macaroons, but simple cookies without much flavor.
That is about 3.6 cups.
That is 7.5 cups of flour.
Yes, almond flour can be used in a recipe without cooking it. Almond flour is simply almonds that have been ground. Unlike regular flour made from wheat, almond flour does not contain that starchy chalk-like taste when consumed raw. There are a couple of different textures of almond flour that manufacturers produce. Almond meal has been known to also be called almond flour. Almond meal consists of almonds that have been finely ground, but they still have a slightly granular texture and usually have bits of the almond skins still visible. This type is specifically great to sprinkle over your cereal or in a breakfast smoothie for an added boost of both flavor and protein. Regular almond flour that is very fine and powdery can also be used raw. It can be used much like the almond meal, but you may have to add it slowly to liquids as to avoid clumping.
If I use 2 cups of flour from a 20 pound bag of flour how much is left
Either three of the 16oz bags of flour and you will have a cup and a half of flour left over or one of the 5lbs bags.
That is 1.6 cups
3 cups! :)
No. Primarily, self-raising flour rises and almond meal does not. Secondly, flour contains gluten, which is what holds the structure of a baked good together - almond meal does not contain gluten, meaning the texture would be particularly odd (heavy, not crumbly). Thirdly, flour absorbs much more fluid than almond meal. Fourthly, almond meal is denser than flour, meaning you would have to use much more of it to get the same volume of flour. These reasons mean that almond meals is not a close substitute for self-raising flour as their properties are very different. If you're attempting to make a gluten-free cake (hence the substitution), use a recipe which already happens to be gluten free.