2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Almond flour, described most simply, is ground almonds. To be a little more precise, however, we will add that almond flour is a combination of blanched, peeled and ground almonds, which means that it is pale in color and has a mild taste, without the bitterness that can come with the shell of raw nuts. Here everything you need to know about almond flour.
The creation of almond flour is a fairly easy process, so it can actually be done at home.
Composition of almond flour
Almond flour is used by people who eat properly, exercise and in general - adhere to a healthy lifestyle. It is low in fat, but rich in plant proteins, which are important for building muscle and tissue, as well as bone and skin health. In combination with all the useful properties of almonds, which are transferred to the flour, it fully deserves its place in the kitchen of many chefs.
Health benefits of almond flour
We have already mentioned the protein content and the lack of fat, which makes it great when following a diet or a healthy diet. Additional, almond flour contains vitamins, minerals and extremely few carbohydrates.
Another useful element found in the composition of almond flour are omega-6 fatty acids. In addition to promoting weight loss, they have a positive effect on brain activity and heart function.
Almond flour is the perfect choice for people suffering from gluten intolerance, as it does not contain gluten. In addition, this type of boron lowers blood sugar and maintains insulin levels, making it suitable for people with diabetes or a tendency to develop diabetes.
If you need an additional energy source during the day, you will find it in the face of almond flour or more precisely in the products prepared with it.
However, it should not be overdone. Although it has beneficial properties, it is a flour with high in calories. You can consume it with a clear conscience in large quantities, only if you follow a keto diet. In all other cases, adhere to moderate use, as there may be a slowdown in metabolism or other digestive problems such as bloating, pain or heaviness in the stomach.
The body's reaction to almond flour is strictly individual, depending on each person's body. Using it in moderation, as well as anything else, is recommended!
How to make almond flour?
Start by blanching whole raw almonds. Boil for about 1-2 minutes. After blanching, they should be peeled. Drain and rinse with cold water until cool enough to handle. The skin will slide right away, so just pull them out and throw them away.
Place almonds on a clean kitchen towel or several layers of paper towels and allow to dry completely (at least a few hours or overnight). Put them in a food processor and grind them.
The shelf life of homemade almond flour is from 4 to 6 months. If stored in the freezer, it can be extended up to 1 year. In case you have to cook with frozen flour before it starts, it should reach room temperature.
It is good, if you can, to make a new dose of almond flour every time you need it, because the characteristic taste and aroma will be preserved and reflect in the end result whether it is a salty or sweet dish.
Note: Almond flour it will never be as fine as wheat flour. The nuts will actually turn into almond oil instead of powder.
What does almond flour taste like?
Because the nuts are blanched and peeled, the flour does not have a very strong, distinctive taste almonds, but at the same time it is not completely missing. The best way to describe it is perhaps to say that it adds a slight nutty flavor to the dish you are cooking. Unlike most flours, it can be eaten raw. But this can be a plus when making almond cookies, almond cakes, pastries, small cakes, buttermilk and any other desserts with almonds.
Cooking and baking with almond flour
Cooking with almond flour it is not difficult. In gluten-free recipes to create structure, you can often substitute almond flour one to one with wheat flour.
This is especially good for simple desserts such as cookies. The structure of the final product is often heavier and the dough may require extra liquid, but a little experimentation can often lead to excellent results.
Although tasty and nutritious, almond flour does not behave exactly like wheat flour and cannot be used as a substitute in all classic recipes. So you have to keep in mind some peculiarities in cooking with almond flour.
For bread and other pasta, depending on the structural integrity provided by gluten, almond flour can only be used to replace a small portion of wheat flour. This flour is ideal as a breading when frying meat or as a thickener for stews.
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