5 Top Tips for using almond flour

Almond Flour

Wanting to try almond flour so you can add more nutrition to your baking? It is a great source of good fats for your body & adds a delicious nutty flavour to all your baked goods

 

Blanched (flour) vs un-blanched (meal)

 

Firstly you need to know that there is a different between almond flour & almond meal! Some brands and health food stores may mix up the labelling a little but it is easy to the naked eye which is which.

 

Blanched (flour) -  raw almonds being blended without their skin. This will show in the flour being one colour (cream / off white colour)

 

Un-blanched (meal) – unaltered raw almonds being blended with its skin. This will show in the meal being a mixture of cream and dark (skin) textures.

 

Be very careful when a recipe calls for blanched or un-blanched, this will change the texture or turn out of the baked treat.

 

1. Use alongside another flour

 

Whenever I use almond flour I always pair this with another agent. Common flours I tend to use are Arrowroot flour, coconut flour and sometimes I even use gluten-free self-raising flour. I usually ratio this ¾ : ¼ ( ¾ = almond flour or meal : ¼ = other flour ).

 

The reason I do this is because I am quite passionate about my baked goods mimicking the texture of standard cakes and breads because lets be honest… that is what is most satisfying to people.

 

By adding another flour, you actually help the baked good rise and lighten the texture of the cake or bread.

 

Now you can go ahead and use ‘only’ almond flour and of course your recipe will still work. It is actually a fabulous flour to use on its own. It honestly is up to you, and who you are baking for!

 

 

2. Almond flour is less absorbent

 

When you do start substituting with almond flour, keep in mind that you won’t be able to use the same amount of liquid that recipe might suggest. You need less liquid from eggs & wholefood oils than the regular suggested butter amount.

 

If I use ¾ Cup almond flour when making a cake or a tray of muffins, I usually will only put ¼ Coconut oil+ 2 eggs for muffins or ½ Cup coconut oil + 2 eggs for a cake. You can substitute the eggs with a vegan egg mix substitute and the coconut oil ratio still works.

 

If I use more almond flour such as 1 ½ Cups, I will usually add coconut oil + coconut milk for extra moisture.

 

3. The batter will appear runny

 

Keep in mind – your batter will not look like a usual non-wholefood batter before baking. When using almond flour especially, it will appear runnier than usual! Do not fret, as it will still bake beautifully.

 

4. Almond flour does brown faster

 

Make sure you keep a good close eye when baking your cakes, muffins or breads because almond flour will brown a lot faster than other gluten-free flours.

 

When making muffins, I find no more than 20 minutes does the trick.

 

Cakes usually will bake in approximately 30-35 minutes.

 

If you are worried that your cake is browning too quickly and you know your cake won't be ready, place some foil over your baked goods to slow down the browning process.

 

5. Make your own!

 

Yes, almond flour can be expensive. This is also another reason why I always pair it with another agent as it lasts a lot longer!

 

Keep in mind, I would blend 1 Cup of raw almonds at a time so you have even textured flour.

 

If you don’t want to make your own but you don’t want to buy a 900g bag at the supermarket for $14. Health food stores usually have these in bulk sections where you can buy 1 Cups worth for a few dollars.

 

 

Let me know your thoughts in the comments below…

 

 

 

Humble Wholefoods x.

 

 

 

Emily Robinson4 Comments