Almond Flour

What Is Almond Flour?

Almond flour is obtained by finely grinding blanched (peeled) almonds; the coarser type ground with the skin on is called "almond meal" or "almond flour (with skin)". It has a slightly sweet, intensely nutty aroma.

Unlike other grain flours, since it is made from a nut, its protein and especially fat ratio are much higher, while its carbohydrate ratio is lower; it naturally contains no gluten.

Nutritional Value of Almond Flour

100 g of blanched almond flour contains approximately 571 kcal of energy, 21.4 g protein, 50 g fat, and 14.3 g fiber; these values make it markedly more calorie-dense and fatty than grain- and starch-based flours. Almond flour is naturally gluten-free.

What Are the Benefits of Almond Flour?

With its high protein, healthy fat, and fiber content, almond flour can be preferred as part of low-carbohydrate eating styles; it is used in recipes that affect blood sugar less. Being gluten-free is another advantage.

This information is general; almond flour is a food and is not a substitute for medical treatment. Because of its high caloric density, portion control is important, as is caution for those with nut allergies.

How Is Almond Flour Selected?

When buying almond flour, attention should be paid to grind fineness and its scent.

• The scent should be fresh and slightly sweet; a sharp/bitter smell indicates the fat has oxidized.
• The fine (blanched) type is preferred for cakes and cookies, while the coarse type is preferred for gratins.
• If the package is sold in a cold chain, or after purchase, it should be refrigerated immediately.

How Is Almond Flour Stored?

Because its fat ratio is very high, almond flour can go rancid quickly at room temperature; it keeps its freshness for 3–6 months in the refrigerator and longer in the freezer.

Using Almond Flour in the Kitchen

Almond flour is used as an alternative to wheat flour in low-carbohydrate cakes, cookies, brownies, and gluten-free pastries. Since it carries no gluten, when used alone some recipes may need more egg as a binder.

What Should Be Noted When Making Cake with Almond Flour?

Almond flour retains moisture, so almond-flour cakes take on a more moist and dense texture; when applied directly to wheat flour recipes the dough can fall apart, so specially formulated almond-flour recipes should be preferred.

Which Recipes Use Almond Flour?

Almond flour is used in financier, macarons, low-carbohydrate cakes and cookies, some bread mixes, and as a coating on gratins.

Frequently Asked Questions

Is almond flour gluten-free?

Yes, almond flour naturally contains no gluten; however, due to the risk of cross-contamination at packaging facilities, celiac patients are advised to prefer certified products.

Why is almond flour so calorie-dense?

Since almonds are a nut with a high fat ratio, this fat ratio is preserved when ground; this is why almond flour is much more calorie-dense than grain- and starch-based flours.

Are almond flour and almond meal the same?

No; almond flour is usually finely ground from blanched almonds, while almond meal (coarse grind) is ground more coarsely from either shelled or unshelled almonds and has a different texture.

Why does dough made with almond flour fall apart?

Since almond flour contains no gluten, it gives the dough no elasticity; for this reason almond-flour recipes generally use more egg or another binder.

Can almond flour be used one-to-one instead of wheat flour?

One-to-one substitution is generally not recommended because moisture retention, fat ratio, and binding differ; for the best result, recipes specially developed for almond flour should be preferred.