Almond Flour
Why almond flour? I am asked this question at least once a day. Almond flour is highly nutritious, easy to use and readily available. For those of us watching our glycemic index, almond flour is high in protein and low in sugars.
Unlike other alternatives to wheat flour, almond flour is moist and delicious. After having tested just about every gluten-free flour out there, I can save you a lot of time and hassle when I say that almond flour is far superior to other flours in terms of taste, nutrition and ease-of-use.
In all of my recipes I use blanched almond flour. They will not work with unblanched, in fact, they will be miserable failures, so I do not recommend even trying unblanched.
I avoid purchasing almond flour retail at all costs! It is more than $15 per pound in the grocery store. If you purchase it online it is generally less than half of that including shipping. Yes, still expensive, but packed with protein and flavor, so for me, worth the cost.
NOTE: One example of almond flour you will find in retail stores is Bob’s Red Mill. This product yields poor, runny results when used in my recipes; compared to other almond flours it has a very coarse texture. I do not recommend using Bob’s Red Mill almond flour in my recipes.
I store my almond flour in gallon or half-gallon glass mason jars
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Subscribe by Email to elanaspantry.com:Posted on February 20, 2007 in essentials and products by Elana
you might also like: Coconut Flour
or Agave Nectar
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8 comments for the post “Almond Flour”
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Hi Elana, Have you ever made Brownies with almond flour? I’m looking for a Brownie recipe made with almond flour. I made your DF chocolate chip cookies. They are to die for. The best chocolate chip cookie I ever ate. Thanks Elana.
June 25th, 2008 5:21 am
Janie,
The closet thing I can offer right now is my Almond Butter Blondie recipe.
I will add your Brownie recipe request to the little post it above my desk :-)
In the meantime you may want to ask my other readers in the forums.
June 25th, 2008 10:37 am
Would you please explain how you fix the almond flour from the freezer so it’s not clumpy? Do you whisk it all at once and then put it on the counter? Or just whisk the amount you plan on using for the specific recipe?
Thanks, Elana!
~M
September 14th, 2008 12:25 pm
~M,
As I mention above, “I store my almond flour in gallon or half-gallon glass mason jars. I keep one out in a cabinet and leave all the other ones in the freezer. Using almond flour straight out of the freezer is an exercise in clumpy frustration, which is why I leave one out.”
Hope this helps.
Elana
September 15th, 2008 4:12 pm
Elana, thanks for all the great info and recipes. I am having trouble finding the almond flour you recommend in Canada. Honeyville will not ship to Canada. Any suggestions would be appreciated.
Thanks in advance,
Kristi
October 26th, 2008 2:26 pm
Kristi,
You could try purchasing it from this vendor. I haven’t used their product, though it looks fantastic in the picture. I think it’s worth a try.
Hope this helps.
Elana
October 28th, 2008 11:38 am
I just bought a 5 pound bag of Bob’s Red Mill almond flour, thinking I was going to be using something healthier. Ahh. Can I whiz it around the food processor a little while to make it finer to be able to use it?
Thanks,
Stephanie
October 30th, 2008 5:07 pm
Hi Stephanie,
It might be worth the try, though I haven’t heard from readers who have had success using this brand of almond flour with any of my recipes.
Please let me know how it goes if you do decide to experiment.
Elana
October 31st, 2008 9:09 am