Almond flour is a gluten-free nut flour, essentially just ground blanched almonds. It’s often used as a low-carb substitute for wheat flour in bread and other baked goods. Almond flour is a common ingredient in all kinds of baking. Almonds do not contain gluten so it won’t rise with yeast. When using it in baking, you’ll need something to help absorb and bind liquid like psyllium husk, protein powder and/or eggs. Almond flour can also be used as a low-carb breading for those of you who like a crunchy crust. Simply mix the almond flour with spices and Parmesan cheese and coat your chicken, fish or vegetables.
The amount of carbs in in almonds is approximately 4-8 grams of carbohydrates per 100 gram. Almond flour is fairly low in carbs but when ground up and used in bread, the number of gram of carb may add up quickly so be sure to check the nutritional label. I have posted many recipes that use almond flour as the base that may also include psyllium husk to add additional fiber (as well as absorb the moisture). I make almond buns weekly and have many of my friends and family make them too as they are so easy and so tasty. For those of you who find it hard to give up bread, try some of the recipes I have posted. You will be pleasantly surprised how good they are and they curb that bread craving and eliminate wheat and gluten from your diet which in my humble opinion is not healthy for you.
If you’re allergic to nuts or don’t like the nutty flavor of almonds, you can replace it with coconut flour but not in equal amounts. 1 cup of almond flour can be substituted for ⅓ cup of coconut flour. You might also need to add additional eggs.