For all you "Almond Flour connoisseurs"... In order to achieve a more fluffy consistency, Almonds are pasteurized, skinned, and toasted. The toasting results in fluffier baked goods but diminishes the nutritional value of the flour.
This flour is made from Almonds that are pasteurized and skinned but NOT toasted. The resulting baked goods may or may not reflect the difference in fluffiness (depends on the recipe) but the nutritional value of our NOT-toasted flour is much higher. Now, let's brush up on some details about this flour...
Almond flour can be used in most recipes instead of other traditional flours because not only is it flavorful but it is loaded with nutrition. The term "blanched" means that the almonds have had the skin removed before it was ground into flour. Anyone who is avoiding wheat, and looking for a gluten-free flour, it doesn't get better than this.
Almond flour is high in protein and low in carbs and sugars. It is high in fiber and can help detoxify and cleanse the digestive system, aiding in the prevention of colon cancer. Because it is easy to digest and eliminate, it is the choice flour for anyone wanting to loose weight.
Almond flour is high in potassium and low in sodium, thus helping lower cholesterol and regulate blood pressure. This means it also helps stabilize sugar and insulin levels. It is also high in monounsaturated fats, which is the same healthy fat you get from other nuts and olive oil. Since almond flour is low in carbohydrates and rich in Vitamin E, it reduces the risk of heart diseases.
Almonds are high in magnesium which can improve the blood flow and movement of nutrients and oxygen through the body. Among the many other benefits, almonds contain a lot of calcium, which is very beneficial to pregnant women.
You can use 1/4 cup of almond flour as a substitute per 1 cup of traditional flour recipes. 1/4 cup of Almond flour contains about:
15 grams of fat (1 gram saturated fat)
5 grams carbohydrates (3 grams fiber)
7 grams of protein
Uses: We use Almond flour and Coconut flour in our home daily (both are gluten free). And, though our favorite use of Almond flour is in baking, we also use it in a great many food recipes (hot cereals, sauces, gravies, meat dishes, vegetable dishes, stir-fry, baby food and formulas, waffles and pancakes, ice cream, etc.). It's an excellent substitute for wheat flour in many recipes, and very nutritious. It can be used to benefit men, women (including before, during or after pregnancy, and nursing) and children. It can be used as often as you would like.
Storage: Like many other bulk foods, Almond flour stores fairly well. It should be kept in an airtight container and stored in a dark, dry, and cool place (no refrigeration is required).
Questions?: Check out Frequently Asked Questions.