Almond flour: The versatile, nutritious gluten-free alternative
It is delicate, possesses a pleasantly nutty taste, and serves as an excellent grain substitute in a gluten-free diet. This flour is certainly worth inviting into your kitchen.
Among the most popular flours, wheat flour undoubtedly holds the top spot. Sometimes, while baking bread, we might opt for wholemeal, and for dumplings, we could add a bit of potato flour. However, it’s worth considering gluten-free almond flour. As the name suggests, it is made from finely ground nuts and works brilliantly not only for sweet pastries.
Healthy almond flour
Almond flour is a great addition to the diet not only for those who require gluten-free options or follow keto-style recipes. Almonds are also renowned for their properties which may provide relief from heartburn and acidity. The flour is made from blanched almonds that are peeled and then ground into a fine mass. If you have a powerful blender at home, you could make it yourself.
Almond flour is a source of unsaturated omega-3 fatty acids, which positively impact the circulatory system, lowering the risk of heart disease and regulating cholesterol levels. They also support brain function and improve the condition of skin, hair, and nails. Such flour also provides protein, an essential building block of our bodies. It is rich in minerals such as calcium, phosphorus, zinc, potassium, iron, manganese, and magnesium, which strengthen bones, boost immunity, regulate blood pressure, and help prevent anaemia. Thanks to its vitamin E content, known as a strong antioxidant, it protects against free radicals, offering anti-inflammatory and anti-ageing effects.
What to use almond flour for?
Almond flour is versatile and can be used in various recipes, both sweet and savoury. It is ideal for baking and as a coating for meats and fish. It can truly be a universal product.
Almond flour lends baked goods moisture, a delicate texture, and a nutty aroma. It is a key ingredient in French macarons, works well in Easter cakes, thickens cake creams, and as a breading, adds a light crispness. It’s worth having in your kitchen to try a few culinary experiments.
