The Almond, encased in a shell hidden within a green, velvety fruit is botanically related to the peach and plum and, in literature and art, romanticized at least as much. French writer Alexandre Dumas, the author of The Count of Monte Cristo, dined on Almond soup every night before meeting his lover.
When finely ground, it produces a powder that’s similar in texture too, and often labeled as, flour. But Almond flour isn’t flour, which is, by definition, milled from grain. This is important to remember when cooking or baking with Almond flour. Almond flour is very versatile and employed creatively, it can add flavour, texture, and nutrition to your cooking, whether sweet or savory.
Almond flour is a grain-free, protein-rich flour that lends well to cookies, cakes, and more! Our Almond flour is made from steam pasteurized blanched Almonds (without skins). This is why it has a fluffy, light texture and pale golden colour. It works well in both egg and egg-free baking.
Almond flour complements other flours, because it contains more protein, more healthy fat, more fibre, vitamin E, a substantial amount of magnesium, calcium, and iron.
NUTRITION FACTS PER 100 GAMOUNT% DAILY VALUECalories590-Fat53 g81%Saturated4 g20%+Trans0 g%Cholesterol0 mg-Sodium20 mg1%Carbohydrate19 g6%Fibre10 g40%Sugars5 g-Protein21 g-Vitamin A-0%Vitamin C-0%Calcium-20%Iron-25%
When you want to use almond flour to substitute other flours, you will have to replace the volume of the flour with an equal volume of Almond flour. Other than that, you will also have to make a small change to the recipe. The quantity of the raising agent in the recipe will have to be increased as well. This is due to the fact that almond flour is heavier as compared to the other flours.
Although you cannot substitute Almond flour for the other flours completely, you can combine the flour mentioned in the recipe with Almond flour. It should be combined in the ratio of 1:1.