Almond flour is a commonly used gluten-free alternative to wheat flour.
Almond flour is a great gluten-free flour used for baking cakes, breads, muffins and desserts. It is also commonly used as a thickening agent in savory dishes. Almond flour is one of our favorite gluten-free flours to use due to its high nutrient density, flavor and moist texture in baked goods. Almond flour also has a naturally sweet, nutty flavor that tastes great in just about all baked goods.
It’s also important to note that almond meal is different than almond flour- almond meal is simply ground up whole almonds whereas almond flour is ground almonds with no skins, blanched. They’re different in texture!
Health Benefits of Almond Flour:
When following a gluten-free diet due to Celiac Disease or the presence of a gluten sensitivity, almond flour can provide you with a comparable amount of fiber and protein without the presence of gluten. Almond flour is also known for its fat profile which is primarily comprised of monounsaturated fatty acids.
Nutrient Breakdown of Almond Flour:
*Per 1 cup
- Protein | 24g
- Fiber | 7.96
- Fat | 60g
- Carbohydrates | 24g
- Calcium | 24% DV
- Iron | 24% DV
- Potassium | 16% DV
How To Use:
Almond flour can be used in recipes for bread, pastries, muffins, cookies and cakes. It can also be used as a thickening agent for some liquid dishes such as gravies. Almond flour can be particularly beneficial in macarons, brownies, cookies, pancakes, and other baked goods.
You can store almond flour in an airtight mason jar in the pantry, if you have larger amounts you keep the bulk in the freezer to extend the use of it!