Eating with Purpose

Real Food. Made Easy!

Jan
23
2012

Almond Flour

Ingredients, Real Food 101 // 14 Comments » // Leave a Comment

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. Different brands might vary due to how finely the almonds are ground… so some people might notice a grittier texture. As well as if it is blanched or unblanched, which impacts how dense your baked goods are. I have used both Honeyville blanched almond flour (which is available online) and Bob’s Red Mill blanched almond flour (which can be found at most health food stores) with good results. However, Honeyville blanched almond flour seems to be a little finer, which I really like.

When you are out shopping for almond flour regardless of what the packaging says, it is usually rather easy to see what you’re getting. If the almond flour is basically creamy white then it is blanched. If it has tons of dark brown speckles it is safe to say it is probably unblanched.

How to store:

The main reason I buy Honeyville brand is because it is way more cost effective than buying locally. I buy a big 5 pound bag and store some in the refrigerator and the rest in the freezer. It lasts me a long time!

Almond flour recipes:

Simple Flatbread

14 Comments | Leave a Comment

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Thank you for your comments! I read each one and I cherish your opinions, feedback and ideas. With Love, Kristin

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