ORGANIC Almond flour

Coarse almond flour made from peeled almonds

Almond flour is not ground almonds, but the press cake that is left over from the extraction of almond oil and is then ground. Almond flour therefore also differs from ground almonds in that it has a lower fat content.

Low carb almond flour

Almond flour is one of the most popular low carb flours. Low carb flour refers to flours that have fewer carbohydrates than cereal flours such as wheat or rye flour. De-oiled almond flour is considered to be particularly low in carbohydrates. It contains around 10 grams of carbohydrates per 100 grams, whereas wheat flour contains an average of 70 grams of carbohydrates per 100 grams. You can find more information on different low carb flours here.

The flour still contains around 10 g per 100 g of almond oil - the oil content in ground almonds can reach up to 60%. However, the almonds are first de-oiled by cold pressing. The ground press cake from oil extraction not only contains around 48% less fat than ground almonds, but also around 49 g per 100 g of protein and around 19 g per 100 g of fiber.

With its delicate taste, almond flour is ideal for preparing sauces and desserts and for making delicious vegetarian and vegan soups. Pancakes with almond flour also taste excellent.

Depending on the batch, the almond flour can be ground finer or coarser. The coarser almond flour can be used unchanged for baking, cooking and as an ingredient in muesli and there is no difference in taste to the finer ground flour.

Baking with low carb almond flour

Almond flour also gives dough and baked goods better swelling properties, which is why a little more liquid is needed than usual when baking. Almond flour is also more economical than wheat flour when baking: where 100 g of wheat flour is normally used, only around 60-80 g of almond flour is needed.

The almonds from which our almond flour is made are naturally gluten-free. However, we cannot technically guarantee that it is one hundred percent gluten-free (<0.5 mg). The flour may therefore contain traces of cereals containing gluten. As almonds lack gluten, almond flour should also be mixed with another flour or a thickening agent such as guar gum when baking, which binds the dough better. Otherwise the finished dough will fall apart all too easily after baking.

Color differences in almond flour

The color of our almond flour depends on the different availability of the raw materials. Sometimes the almonds are processed with the brown seed coat, which results in a slightly darker flour. Other times we receive peeled almonds and the flour is lighter in color. Unfortunately, we cannot always say for sure beforehand. However, it should only make a difference to your baking result in terms of color.

The flour is suitable for making fine baked goods, as an addition to muesli and desserts, for refining sauces, ice creams and so on - there are no limits to the imagination of nut fans.

Botanical name: Prunus dulcis, Syn.: Prunus amygdalus

Origin:
Almond flour is obtained from the ripe fruit of the almond tree by cold pressing. The press cake (the basis of almond flour) is now partially defatted and can be finely ground. Almond trees prefer the climate in warm, temperate zones such as Spain or Sicily, where the almonds for our flour come from. The almond is an elongated, egg-shaped drupe with a rough, gray, leathery skin. A distinction is made between sweet and bitter almonds. However, only the sweet almonds are pressed to produce almond flour.

Certification:
The almonds we use for our flour come from controlled organic cultivation certified according to BIO VO 834/2007 and VO 889/2008.

References:
www.chefkoch.de