Almond flour is definitely a star in grain-free, gluten-free baking. Yes, pancakes, muffins, cakes and flatbread can all be transformed into a healthy option! The term almond flour and almond meal are often used interchangeably. Depending on the brand, sometimes they are the same and other times they are not… we wonder why there is so much confusion out there!

How to select:

The main factor to look for when purchasing almond flour for my baking recipes is that it is blanched. This simply means the skin was removed. I usually would not approve of this because I like to eat food in it’s most whole form… but for baking it’s important. Blanched almond flour produces a lighter, fluffier texture that is so important when trying to replicate our family favorites. While unblanched almond flour (often referred to as almond meal) does have a slightly higher nutrition profile, it produces a heavier denser product… which is usually undesirable. Almond meal on average is more coarse, therefore impacting the texture of the finished product as well.

So since the terms almond flour and almond meal are often used interchangeably, different brands could produce slightly different results in your baking. Read more on “Almond Flour” »

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