I have an awful allergy to peanuts and 8 different tree nuts. Almonds are one of them that almost killed me last Christmas. I didn’t even know I was allergic to any of them until a couple bites of an Asian salad with almond slivers . I woke up in the hospital on a vent. Scary as hell. I never want to do that again.


I want to make a couple of the recipes I have seen . But they all call for almond flour. Have any of you tried garbanzo bean flour or lentil flour in any if the recipes that call for almond flour?

Thank you in advance.

I use garbanzo bean flour, barley flour, and several other alternative flours. Some are denser than others, so it depends on what the recipe is for. Baking may be tricky territory for some flours.

The thing that concerns me most, though, is that many of these specialty flours are often milled and processed in the same facilities. There is a chance, then, that residue from a tree-nut flour may be present in another specialty flour. Sometimes, a warning is found on the packaging.

Since this is a life-threatening allergy for you, I would be hesitant to try any specialty flour unless I knew 100% that there is no cross-"contamination".

Are you allergic to coconut? Try quinoa flour maybe?

I've used coconut flour before, but I agree that you want to make sure the source manufacturer does not mill any of your allergens in the same facility.

I am ok with coconut. I check labels like a crazy person. Like Missouri-Lee’s Summit said so many companies share production lines and process peanuts and other tree nuts. I have a wonderful natural food store very close to me. I will check it out. Thank you