As a better-for-you snack company, we’re always thinking of what common ingredients we can swap out to make snacks that a wider variety of people can enjoy. For our popcorn, that means saying no to vegetable oil in favor of organic coconut oil, avocado oil, or ghee. For our puffed snacks, that means swapping out grains with cassava root. Similarly, for our Mini Cookies, we keep it grain and gluten free by replacing regular flour with almond flour.
Whether you eat gluten free for health reasons, you’re exploring a paleo or keto diet, or just trying to eat less refined wheat flour, almond flour is a terrific alternative. It can replace wheat flour in virtually any recipe. It’s readily available in grocery stores, but it’s also easy to make at home. And it offers a host of health benefits that wheat flour doesn’t. Read on to learn more about one of our favorite kinds of flour!
What is almond flour?
Almond flour is, very simply, ground up almonds! However, there is a distinction between almond flour and almond meal. Almond flour is made with almonds that are blanched (boiled in water) and peeled, then ground and sifted to give it a fine texture similar to that of wheat flour. Almond meal is unpeeled ground almonds, which makes the texture chunkier and gives the ground almonds a slightly nuttier taste. They can be used almost interchangeably in baking; however, you should be aware of the textural differences and choose accordingly based on what consistency and taste you want for your final product.
What makes almond flour so healthy?
Because almond flour is just ground up almonds, it retains the myriad health benefits of the nut itself. First, almonds are packed with healthy fats that lower the bad type of cholesterol. A handful of almonds contains an eighth of the average person’s daily protein needs. And almonds are packed with vitamins, nutrients, and antioxidants that help our body function at its best and reduce the risk of illnesses from diabetes to cancer. Almond flour, similarly, is packed with vitamin E, which is linked to better brain function, as well as with prebiotic dietary fiber, which helps our gut microbiome operate efficiently. While wheat flours can still be healthy and nutritious if they are 100% whole wheat, many people experience sensitivity to gluten. If you’ve ever noticed yourself feeling bloated, fatigued, or experiencing any kind of pain after eating wheat flour products, consider switching to almond flour and see if you notice a difference. Even if you don’t have any gluten insensitivity, it’s still worth going nuts once in a while for the health boosts alone.
How do you use almond flour?
Almond flour is popular as a gluten-free flour for its versatility in all kinds of recipes. It doesn’t have an overpowering flavor, and the texture can be made light and fluffy. It can be used for anything for which youwould use wheat flour: bread, pasta, cookies, cakes, biscuits, muffins…whatever you can think of! One thing to remember is that almond flour can go rancid sooner than wheat flour, so it’s best to store it in your fridge or freezer if you don’t plan on using it quickly.
How do you make almond flour?
You shouldn’t have a problem finding almond flour in your basic supermarket. However, making it yourself is just as simple! All you need are blanched almonds and a blender. Pop ‘em in the blender and pulse until you have something light and powdery. Because of the fat content of almonds, you just need to make sure you don’t blend for so long that the almonds become pasty. Otherwise, you’ve got almond butter rather than flour. But hey, there are worse fates in life!
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FAQs
Almond flour is denser than wheat flour, so it cannot be used as a 1:1 replacement for wheat flour in a recipe. It requires different measurements and adjustments to achieve the right texture in baked goods. A good rule of thumb is to use 1/2 to 3/4 cup of almond flour for every 1 cup of wheat flour in a recipe.
How low carb is almond flour? ›
Almond flour is one of the most popular low carb flour options available. A single serving (1/4 cup or 28 grams) of almond flour has around 160 calories, 6 grams of carbs and 3 grams of fiber.
What type of almond flour is best for baking? ›
Blanched almond flour is typically preferred for its fine, smooth, and fluffy texture. Blanched almond flour is lighter and is much better for creating pastries. Because the almonds are white in color (having had the skin removed), the ground up flour will not make a difference to the appearance of your dish.
Can you bake with almond flour just like regular flour? ›
Almond flour is a little more moist than wheat flour, and doesn't have quite the same binding qualities. You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter.
What is a good binder for almond flour? ›
Without the gluten as a binder, almond flour batters and doughs need a bit of firming up. Egg whites are a great binder that don't change the flavor. You can use whole eggs but the yolks add an eggy flavor that isn't always desirable.
Do I need xanthan gum with almond flour? ›
The Basic Baking Guidelines
Our chef prefers to add a little xanthan gum or cornstarch to the almond flour to help with the texture, though it is not entirely necessary to do so. Almond flour is pretty forgiving in that regard. Some use arrowroot powder to achieve a similar effect in their bread recipes.
How much almond flour equals 1 cup all-purpose flour? ›
If your recipe calls for all-purpose flour and you want to use a gluten-free substitute, try using a lower amount of almond flour—a ¾ cup for every 1 cup of all-purpose flour—and add a binding agent to act as a glue. (Common gluten-free binders are xanthan gum, guar gum, and psyllium husk).
Does almond flour spike blood sugar? ›
Almond flour is one of the most popular flour alternatives, and for good reason: It has a fine texture similar to wheat flour, but packs in twice as much protein and is unlikely to spike blood sugar. A quarter-cup serving also delivers around 20 percent of the RDI for magnesium.
Is almond flour anti-inflammatory? ›
Almond flour is high in omega-6 polyunsaturated fatty acids, which can be inflammatory in large amounts.
Can I eat almond flour every day? ›
Almond flour contains more fat, fibre and protein than most regular flour, which means it's best to use it in moderation; although it does also mean it helps you feel fuller for longer!
Sometimes tenderness is what you're after, especially in cakes or muffins, and that's where almond flour shines. Used alongside all-purpose or whole grain flours, it can lighten a batter or dough, adding depth and softness without heft.
Can almond flour go bad? ›
If you use alternative types of flour, like oat or almond flour, make sure they're also stored in a similar airtight container, because they will spoil much faster than all-purpose white flour. If stored properly, almond flour has a shelf life of about one year.
Which is better for baking almond meal or almond flour? ›
You can use almond meal and almond flour interchangeably in most recipes. Still, almond meal is typically preferred as a bread crumb substitute or coating element, while almond flour is preferred for baking.
Why is my almond flour cake dry? ›
The more you mix, the more the fat in the almond flour is released and absorbed, resulting in a dry, crumbly texture in your baked goods.
How to make almond flour less dense? ›
Increase the amount of almond flour by 25%, so for every 1 cup flour, use 1 ¼ cup almond flour. Add extra leavening to offset the density of almond flour. ¼ – ½ teaspoon of baking powder, baking soda, or combination of both will help. Use less liquid in the recipe since the flour adds more moisture.
Why are my almond flour cookies flat? ›
Too much butter: Too much butter is usually the biggest culprit if you have cookies that are flat. I initially tested this recipe with 1/2 cup (1 stick or 8 tbsp) of butter, but the cookies were completely flat. So, I cut out just 1 tbsp of butter and it made a huge difference.
Why are my almond flour muffins crumbly? ›
Since almond flour is denser than traditional flours, the muffins can sometimes end up crumbly, dry and almost more like cornbread that has dried out rather than a soft, fluffy muffin with a crustier top.
