Happy to hear you've been getting more cooking in! I love the idea of using this on fried fish! 👍🏼

Elegant solution for oh so many things. Already in like 24 hours I've used it for kinako chicken and kinako-butter. Really way better for you than peanut butter (which is not a nut but a legume which basically grows in a ground-sponge of a husk and just filled with fungus for anyone with autoimmune issues). Back to more appetizing topics, I see this going on ice cream, yogurt, maybe air-fried fish and 100 other things this year. This has become an instant cupboard stable. Thanks St. Marc!

Thanks Emily! That's cool to know! This won't really be able to replace wheat flour from a baking chemistry perspective as it doesn't have the ability to hold air or gel like flour (there's not much starch in it). It also might be a little too intense flavorwise on it's own, but it could certainly be mixed into a GF AP flour mixture for a little added flavor. Curious to hear what you come up with. I think it has a lot of potential.