FAQ: Almond Flour


Why Almond Flour?
Q. Why do you use almond flour in the majority of your recipes?
A. Here are a few reasons why I use almond flour:

  • Almond four is high in protein, especially in comparison with other flours
  • I feel much better on a higher protein diet
  • Given that 15% of celiacs have diabetes (which is twice the rate of the regular population), I am also prudent of my glycemic index as well as my sugar/carbohydrate intake
  • I love the taste and texture of almond flour!

For more information please see my almond flour ingredient page.

Recommended Brand?
Q. What brand of almond flour do you recommend?
A. I have tested my recipes with various almond flours (per taste, texture and cost), I recommend purchasing from Honeyville or Lucy’s Kitchen Shop.
I have found that Bob’s Red Mill almond flour does not work in my recipes- the results are extremely poor when using this brand.

Why Not Bob’s Red Mill?
Q. Why don’t you recommend Bob’s Red Mill almond flour for your recipes?
A. Bob’s Red Mill almond flour has been tested in my recipes numerous times and the results are consistently poor. Its coarse texture yields runny results. It is also more expensive than any of the almond flours that I recommend.

Homemade Almond Flour?
Q. Will your recipes work with homemade almond flour?
A. No, these recipes will not work with anything other than the brands of almond flour recommended on my ingredients page. Making your own almond flour is extremely time consuming and does not result in the type of product that I recommend for these recipes. It is much more cost effective to purchase almond flour.

Almond Meal?
Q. Are almond flour and almond meal the same?
A. All my recipes call for blanched almond flour. Blanched almond meal, blanched almond flour and blanched almond powder are the same thing, just different names. The recipes will not work with an almond flour, meal or powder that has not been blanched.

Honeyville –Dedicated Gluten-Free Line
Q. Do you know the official gluten free/cross contamination status of the Honeyville blanched almond flour you use?
A. According to Caroline Gonzalez at the Honeyville facility in Rancho Cucamonga, CA., Honeyville purchases the almonds from various growers out West and packages it at their California facility. At that facility it is on a separate dedicated gluten free line. They cannot label it as 100% gluten free because it is in the same facility as other flours that are not gluten free. I have not had any problems whatsoever with the Honeyville product and I am extremely gluten-intolerant. I like Honeyville because their product is both the best quality almond flour out there and the cheapest. However, you may find that there is one that works best for you, if you are concerned about getting an almond flour that is certified gluten free.