Almond Flour
Almond flour is a finely ground product made from blanched almonds. It has a light, nutty flavour and a soft texture that makes it perfect for baking, coating, or thickening recipes. Naturally gluten-free and grain-free, it’s a popular choice in plant-based and low-carb cooking. Its mild taste blends easily into both savoury and sweet dishes, adding richness and nutrition without overpowering other ingredients.
Nutrition
Per 100 g almond flour provides around 580 calories, 21 g protein, 53 g fat, 10 g carbohydrates, and 10 g fibre.
✓ Excellent source of healthy monounsaturated fats (around 50–55% fat content);
✓ High in vitamin E, magnesium, and plant-based protein;
✓ Low in carbohydrates and gluten-free;
Almond flour adds valuable nutrients and moisture to baked goods while helping maintain steady energy thanks to its healthy fat and fibre profile.
Health Benefits
Almond flour supports heart health due to its high content of monounsaturated fats, which can help lower LDL (“bad”) cholesterol levels. It’s rich in vitamin E, a powerful antioxidant that protects cells from oxidative stress, and magnesium, which supports muscle and nerve function. The combination of protein, fibre, and fat also helps promote satiety and stabilise blood sugar levels. Its low carbohydrate content makes it ideal for balanced, nutrient-dense plant-based baking.
How Almond Flour Is Made
Almond flour is made by blanching almonds in hot water to remove their skins, then drying and finely grinding them into a soft, pale flour. Unlike almond meal (which uses whole almonds with skins), almond flour has a finer texture and milder flavour, ideal for smooth batters, pastries, and pancakes. The process preserves most of the almonds’ natural oils and nutrients, giving it a rich and moist texture when baked.
Types Around the World
The term “almond flour” can mean slightly different things depending on the country. In the US and UK, almond flour usually refers to finely ground blanched almonds, while almond meal refers to coarser, unblanched ground almonds with skins. In France, poudre d’amande is used for baking and is similar to blanched almond flour. In Mediterranean countries, coarser almond meal is often preferred for rustic cakes and cookies. Choose the type based on the recipe — fine flour for delicate textures, coarse meal for crunchier results.
How to Prepare
- Measure almond flour gently using a spoon and level off — it’s dense, so avoid packing it into cups.
- Use as a partial or full substitute for wheat flour in recipes; it adds moisture and richness.
- Mix with other flours or starches for structure, especially in baking where gluten is needed.
Storage
Store almond flour in an airtight container in a cool, dark place for up to 2 months, or refrigerate it for up to 6 months to extend freshness. Because of its high fat content, it can turn rancid if exposed to heat or humidity for too long. Keep it tightly sealed to preserve its mild flavour and prevent moisture absorption.
Can You Freeze It?
Yes. Almond flour freezes very well. Store it in a sealed bag or airtight container for up to a year. Let it come to room temperature before using to prevent clumping. Freezing helps maintain its freshness and prevents the natural oils from going stale.
What Do We Use?
At DAREBEETS, we use finely ground blanched almond flour because it’s light, consistent, and high in healthy fats - perfect for gluten-free baking and creating smooth, balanced plant-based recipes. We keep ours in the freezer in a zip-lock bag.
