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Frequently Asked Questions

What is the difference between almond meal and almond flour?

Almond meal is typically made from whole almonds with the skin on, giving a coarser texture and slightly more robust flavour. Almond flour is made from blanched almonds with the skin removed, producing a finer, lighter result better suited to more delicate baked goods. The terms are often used interchangeably in Australian recipes, so checking the texture of the specific product is the most reliable guide.

Is coconut sugar better than white sugar?

Coconut sugar is less refined than white sugar and has a lower glycaemic index, along with a more complex, caramel-like flavour. However, it remains a sugar and is high in calories and fructose, so "better" depends largely on what you're optimising for — ingredient refinement level and flavour rather than sugar reduction.

What is aluminium-free baking powder?

Some commercial baking powders contain sodium aluminium sulphate as part of their leavening system. Aluminium-free varieties use a different acid component (typically cream of tartar or sodium acid pyrophosphate) and are preferred by those wanting to avoid aluminium compounds in food.

Can I substitute coconut flour for regular flour?

Coconut flour cannot be substituted for regular flour at a one-to-one ratio. It's highly absorbent and typically used at around one quarter the quantity of regular flour, with increased liquid and egg content to compensate. Recipes designed specifically for coconut flour give the most reliable results.

What is tamari and how does it differ from soy sauce?

Tamari is a Japanese-style soy sauce typically made with little to no wheat, making it suitable for those avoiding gluten. It tends to have a slightly richer, less salty flavour than conventional soy sauce. Always check the label for gluten free certification if required.