Almond flour is a low-carb, gluten-free baking alternative to standard wheat flour. As you might have guessed, this flour is made of almonds (and only almonds), which are first blanched to remove the skin and then ground up to a very fine consistency, similar to that of wheat or cornmeal.
A Gluten-Free Staple
Sometimes known as almond meal, this flour is particularly popular with customers on gluten-free diets, as it serves for almost all of the same uses as wheat flour. Many gluten-free cookbooks feature the flour prominently in their recipes, as do many almond flour recipes on our site. Our almond flour is certified gluten-free.
Compared to other flours, the flour is especially flavorful, with a nutty taste that works well with many other foods. It produces baked goods that are especially light and moist. It’s also very easy to use, and doesn’t require any sifting or kneading.
Even if you’re not on a gluten free or low carb diet, give this unique flour a try and you won’t be disappointed by the nutty flavor, delicate undertones, and the moist yet light baking products that result from its use. It’ll be a refreshing difference from your everyday flours.
Our Registered Dietitian’s Top Pick
Our Health Nut Registered Dietitian loves almond flour because it contains healthy fats, vitamin E and plant based protein. It’s also tasty in pancakes and it’s the perfect gluten-free flour stand-in for bakers.
Almond Flour Nutrition
1. Protein Powerhouse: Almond flour is high in protein (1 serving has 6 grams of protein compared to 5.5 grams in one egg) and low in carbohydrates and sugar. This makes it an attractive option for customers on paleo or low-carb diets. Furthermore, the protein is great for maintaining and building healthy muscles.
2. Heart-Healthy: 64% of the fats found in almonds are monounsaturated fats and according to the American Heart Association, these fats help lower harmful cholesterol as effectively as expensive pharmaceutical drugs in addition to lowering the risk of heart disease.
3. Protective Antioxidants: One ounce of almonds has 35% of your daily recommended value of vitamin E, a powerful antioxidant. According to The Journal of the American Association (2002), the high vitamin E content of almonds has been linked to protecting against Alzheimer’s disease.
4. Nutty Health Benefits: Along with being a rich source of protein, monounsaturated fats, and antioxidants, the flour also contains high amounts of calcium, iron, and dietary fiber, nutrients that people with gluten-free diets sometimes lack.
The Blanching Process
Our almond flour is made from blanched almonds, which means that the almonds go through a process where steam is injected into the water and the almonds are soaked for 2 minutes to soften the skins. The almonds are then passed onto rollers to remove the loosened skins. Finally, the almonds are finely ground to an even consistency that is ideal for baking and cooking. There are no additional ingredients added to the flour; it is simply made from almonds. That’s it!
Baking and Cooking Ideas
Almond flour is a popular alternative flour due to its subtly sweet taste, high nutrition content, and low-carb attributes. To use it as a substitute for wheat flour, replace the indicated amount of wheat flour in the recipe with the same quantity of almond flour. Baked goods made from almond flour should sit longer once removed from the oven because of their more delicate nature.
Many people prefer baking with blanched almond flour because the absence of skins creates a soft, light-colored flour. Almond meal, by contrast, has a much coarser texture and can be made from unblanched almonds. Further grinding would cause the fine almond flour to release more oils, turning it into a creamy almond butter.
Almond Flour Recipes
Use this versatile flour as a base in:
and more. It can also be used to coat meat, poultry, seafood, and vegetables.
Packaging and Storage
This almond flour arrives ready-to-use in our signature nutty re-sealable packaging to help the flour maintain its freshness. Due to the flour’s high moisture and fat content, the package should be stored in the fridge if you plan to keep it for more than a couple weeks. Transfer the flour to the freezer if you’re planning to keep it even longer. This will extend the shelf life and prevent rancidity. Almond flour should be thawed before handling straight from the freezer since it will initially be clumpy and difficult to work with.
