I often get questions from new readers or clients who are interested in trying some of my recipes but are overwhelmed by the “new to them ingredients.”
One of those ingredients is almond flour. They see it a lot in my recipes but aren’t sure why or how to use it.
Or perhaps you bought a giant bag at Costco because you heard almond flour was healthy, but now you have no idea what to do with it.
Read on my friends, read on!
Almond Flour Vs. Almond Meal
- Made famous by the Paleo community, almond flour is blanched almonds (skins removed) ground into a very fine flour. You need to know that, when it comes to baking, almond flour is VERY DIFFERENT from almond meal.
- Almond meal is not ground as finely, so it’s courser and typically not blanched, meaning that it often contains fragments of the skin. They don’t work well substituting one for the other.
Almond Flour Nutrition
The reason I bake with almond flour instead of whole wheat flour or gluten-free flour is that it has a high protein and healthy fat content. Swapping almond flour for carb-heavy flours reduces the amount of processed carbohydrate in the recipe because you can still use a similar amount of sweetener and creates a more satisfying product (so you eat less of said product). However, you can’t swap almond flour in a one to one ratio for any other flour, see the next point.
Almond Flour Baking Tips
My advice, unless you are adventurous and don’t mind wasting food (aka a food blogger like myself), don’t try to experiment with almond flour on your own. As mentioned previously, almond flour has a high protein and fat content giving it unique baking properties like being extremely dense. There are TONS of recipes out there for whatever you want to make just search almond flour XXXX (replacing XXXX for whatever you want to make) because almond flour can not be substituted one to one for any other type of flour. Can’t find it? Send me an email maybe I can waste six bags of almond flour trying to create it for you.
Where To Get Almond Flour
Um, everywhere and anywhere. If you don’t see it in the baking section, check the gluten-free section. It used to be nowhere and super expensive, now it’s everywhere and moderately priced. I’m writing this post because numerous people told me they bought almond flour from Costco, but don’t know what to do with it.
Store Almond Flour In the Refrigerator or Freezer
Almond flour is less shelf-stable than say, raw whole almonds, because it’s delicate oils, have become more exposed when processed into flour. These oils can become rancid very quickly, so you need to store in the refrigerator (up to 6 months) or freezer (up to 12 months). If you aren’t sure if your almond flour is good anymore, smell it. Almond flour should smell slightly sweet and nutty. It shouldn’t smell off or have a bitter taste.
Now that you know all about almond flour, it’s time to try something from this incredibly delicious list! Let me know how it goes!