Almond Flour Best Baking Practices
Baking with almond flour allows those with dietary restrictions to still enjoy breads and other baked goods.
When baking with any type of gluten free flour there are baking practices you should follow to get the best results.
Almond Flour is an excellent substitute for traditional flour as it is an ideal gluten free grain replacement with high protein, healthy fats and low carbohydrates. Baking with Almond Flour makes baking options easier for many with a gluten intolerance and other dietary restrictions.
Eatnuts.com Almond Flour is a great substitute for your traditional flour because it is:
1. An excellent grain free replacement
2. Nutrient dense, with high protein, healthy fats, vitamins, and minerals
3. A Low carb ingredient, for paleo or diabetic friendly cooking
Since with almond flour you are not typically using yeast, some modifications need to be made to get the best results. It's the perfect opportunity to explore as well as use your creativity with recipes to find your perfect combination. You can also find a multitude of almond flour and grain free recipes available online.
Almond Flour, like almonds, has a hefty calorie punch, so please make sure to eat in moderation for weight loss. On the other hand, it also help you maintain longer periods of satiety as it does not spike blood sugar levels, unlike many traditional breads and baked goods.
You may typically substitute almond flour for another type of flour using a 1:1 ratio, however in some cases it may not cross over reliably.
Best Baking Practices
There are a few things you pay attention to when baking with almond flour:
- Almond flour has a different texture, weight, fat content and absorption rate that requires minor adjustments to get the consistency you are seeking. When using popular flours, you may find a recipe that calls for more liquid than can be absorbed when substituting with almond flour. In this case, if you used a 1:1 ratio your final result may be soggy and grainy.
- If your diet allows for yeast, experiment with adding a bit of yeast, arrowroot powder, tapioca, and other "non-grain" based starches to goods made with almond flour. These will help to keep them bound together as well as turn out overall.
- It doesn't hurt to mix nut flours. We provide an already made almond flour; however, we encourage you to make homemade alternative nut flours and combine them to experiment and explore the possibilities. You can use Eatnuts.com Sunflower seeds, Eatnuts.com Hazelnuts, Eatnuts.com Pumpkin Seeds, Eatnuts.com Walnuts and even shredded coconut (and use the dry container) in a Vitamix machine or a grinder and make other homemade grain-free nut flours.
- Almond Flour can burn easier than wheat flours, so it is important to keep an eye on the temperatures and time when baking with almond flour. It is best to use lower temperatures and bake for a longer period.
- Almond flour is distinctly different than almond meal. Our Eatnuts.com Almond Flour is ground down to a fine texture and made from Eatnuts.com Blanched Almonds, making it ideal for baking.
Again, keep in mind that the texture, weight, fat content, and absorption rate will vary as you use different flours, recipes, and combinations. With the proper adjustments, baking with almond flour results in baked goods that are almost identical to any of your favorite grain based recipes.
You can use almond flour to replace flours in many baked products or dishes. Use it for breads, pizza crust, cookies, crackers and most anything you would make using traditional flours.
Posted on Sunday, 12 April 2015 in Recipe Articles
About the Author
Lisa Saremi is health and wellness coach for Limitless-U and blogger for eatnuts.com. Lisa received training as a Health Coach from the Institute for Integrative Nutrition's cutting-edge Health Coach Training Program on dietary theories, practical lifestyle management and innovative coaching methods with top health and wellness experts.