Almond Flour 101 and 25+ Healthy Recipes Using Almond Flour - rachLmansfield (2024)

FAQs

Why is almond flour bad for you? ›

Almond Flour Is High In Oxalates

The problem with a high intake of oxalate-rich food is that it might contribute to calcium oxalate crystal formation, which, is a major component to some kinds of kidney stone. Also, it's been implicated in gout, and also has been associated with microcrystalline-associated arthritis.

Almond Flour vs All Purpose Flour

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.

Almond flour can carry more moisture than traditional flour, therefore, you may need to add more of it to a recipe to prevent watery batter or dough. The extra moisture helps prevent baked goods from drying out quickly.

If you're following a low-FODMAP diet, almond flour contains a moderate amount of FODMAPs so it's recommended to limit serving sizes. If you're allergic to almonds, you should certainly avoid almond meal and flour and any products containing either one.

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.

Almond flour should be stored in a fridge, freezer or cool pantry in order to keep it from going bad. Generally, an unopened almond flour bag can be good for 2-4 months in the pantry, and about 6-12 months in a fridge.

Breading: Use almond flour in place of breadcrumbs or flour to make a gluten-free crust for fish or chicken. Use chopped almonds instead of very finely ground ones for a crunchier coating. Meatballs and meat loaf: Substitute almond flour for any bread used in your favorite recipes.

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.

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).

I love to combine it with all-purpose or whole wheat pastry flour to give regular baked goods an extra-moist texture. Lately, I've taken to making my own almond flour at home. From start to finish, the whole process takes under a minute, and it's much more cost effective than buying it at the store.

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.

Dredge the chicken pieces in the almond flour mixture, dip in the buttermilk and then dredge again in the flour mixture. Place the chicken on a rimmed baking sheet and refrigerate for 5 to 10 minutes. Heat the oil in a 12-inch cast-iron skillet over medium-high heat until some flour dropped in turns golden right away.

Compared to wheat flour, almond flour has fewer sugars and carbohydrates. Switching to almond flour can help people with diabetes manage their blood sugar levels more effectively. Almond flour contains a lot of prebiotic dietary fiber. This type of fiber is digested by bacteria in your small intestine.

Almond flour contains lots of nutrients and vitamins, including vitamin E, magnesium, and fiber. Almond flour is gluten free, making it a popular alternative to wheat flour in gluten-free baking and cooking. Almond flour is also low in carbohydrates and high in fat, making it suitable for someone on a keto diet.

Thus, whole wheat flour is widely considered healthier. It's a good source of protein, fiber, and a variety of vitamins and minerals. As it contains gluten, it isn't appropriate for people with celiac disease or non-celiac gluten sensitivity.

Almond flour is made from very, very finely ground almonds. The almonds in almond flour have been slightly processed, but not processed in a bad-for-you way. The skins of the almonds have been removed so that the desirable fine, almost fluffy texture of flour can be achieved.