Almond Flour

Almond flour is a delicious replacement for major grains, resembling the consistency and texture of cornmeal. It is highly nutritious and can be used to replace most flours for baking, but has to be combined with other flours for making dough-based breads.

Almond flour has been used in recipes for thousands of years. Found in most countries across the globe, it was first used by ancient civilizations for sweet breads and cakes. Modern times have not seen a decline in its popularity. It is used for muffins, pancakes, pastries, confections, pie fillings and pastes.

Shelled, whole almonds are ground to make almond flour. It can easily be prepared in preferred quantities by grinding the nuts in either a food processor, blender or with a pestle and mortar. However, modern gadgets such as bean and nut grinders work equally as well. In fact, it takes very little processing to produce. Alternatively, it can be bought from most major grocery chains, health food and online stores under the name of almond flour or ground almonds.

Because of the denseness of almond flour, the calorie count is high for a single 1 ounce serving. It is a good source for iron, calcium, potassium, phosphorous, fiber, magnesium and vitamin E. It also contains minimal quantities of protein, making it a part protein that when combined with another part protein, can provide a healthy ingredient for use by grain/gluten allergy and Celiac sufferers.

Some of the best uses for almond flour are as secondary flour in sweet breads and for making almond paste, commonly known as marzipan. Marzipan can be used as a topping for cakes or making marzipan snacks. Alternatively, it can be added in with other gluten free flours and grains to produce hot cereals. In fact, it makes a tasty addition to nut-based stews and soups.

Cakes are one of the most popular ways to use almond flour and Almond Banana Cake is a tasty example.

6 Comments:

  1. Thanks for the useful info. It’s so interesting

  2. Rather interesting. Has few times re-read for this purpose to remember. Thanks for interesting article. Waiting for trackback

  3. Does any one have a Tortilla Recipe made with only Almond Flour or perhaps a combination Almond and Garbanzo Bean. I am trying to keep it on the Low Carb/Gluten Free Side.

    Thanks

  4. Hi Catgross49:
    I, too, am keeping on the low-carb side and have made my own tortillas as plainly as possible. I used to make corn (masa) tortillas by just adding water to the masa, so I decided to skip all the other suggested ingredients for almond flour tortillas and stick to the basics. Mine turn out perfect for me every time. You can try and see if these meet your satisfaction:
    Mix all together to form soft dough:
    1 cup almond flour
    1/2 cup soy flour (never tried garbanzo flour, but I guess you can)
    1/2 tsp xanthan gum (for binding–this is pretty standard with all gluten-free flours…or guar gum)
    1/2 tsp salt
    1 whole egg (I use cholestrol-free Egg Beaters)
    Water (start with 1/2 c. and keep adding as you mix to form soft dough)
    Place a ball of dough between 2 ziploc bags and flatten with a plate (I use a clear glass pyrex pie plate so that I can see how thin I get it); make sure you spray a mist of PAM or other spray on the ziploc so it doesn’t stick. Peel off the ziploc and throw it on the griddle.

  5. Mmm, that sounds awesome. I will definitely give these a try. Thanks so much for the recipe Margaret!

  6. I have another great recipe for tasty almond flour/meal tortillas (I grind my own from raw unblanched almonds).

    1 cup almond meal or flour
    1/4 cup grated Parmesan-Romano cheese mix
    1 or 2 Tbsp. flax seed meal
    1 tsp xanthan gum
    Water or Almond Milk to make soft dough.
    Place a ball of dough between 2 ziploc bags and flatten with a plate (I use a clear glass pyrex pie plate so that I can how thin I get it); make sure you spray a mist of PAM or other spray on the ziploc so it doesn’t stick. Peel off the ziploc and throw it on the griddle.
    These are to die for!!!!!! My friends eat it plain as a snack because they’re so tasty with the added cheese. I also use them for the crust in making my individual pizzas. You can make them in advance and freeze them. Since they’re already cooked, just top one with your favorite pizza sauce and toppings and heat up in the oven for a few minutes! I also use 2 tortillas to make my veggie sandwiches (the protein is on the outside)!

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