BIO Almond flour

Almond flour is not made of ground almonds but from the presscake that is a by-product of the extraction of almond oil. The presscake is gently ground to our fine almond flour. Therefore, it has a lower content of fat than ground almonds. Almond flour contains around 10 g almond oil per 100 g, while ground almonds consist of up to 60 % oil. The cold-pressing deoils the almonds. The ground presscake does not only have around 48 % less fat than ground almonds - with 49 g protein and around 19 g fibre per 100 g, the valuable ingredients are also preserved in the flour.

Almond flour has a fine taste and is ideally suited for preparing sauces and desserts as well as vegetarian or vegan soups. It is also perfect for pan cakes.

Gluten-free and low-carb alternative

Compared to wheat flours, the content of carbohydrates in almond flour is 10 times lower which makes it recommendable for low-carb cooking. Moreover, almond flour has a high water absorption capacity. Therefore, more liquid is needed for the dough. Almond flour can also be dosed more sparingly than wheat flour. For 100 g wheat flour, you can take half of the amount of almond flour instead, a maximum of 60 g suffices.

Almond flour is gluten-free which makes it suitable for people affected by gluten intolerance. Since it lacks gluten, it is best to use another flour or a thickener like guar gum to obtain the desired dough texture. Otherwise, the dough might collapse after baking.

Different colours of our almond flour

The colour of our almond flour depends on the availability of the raw materials. We either use almonds with the thin skin around the kernel which produces a slightly darker flour, or we use peeled almonds, resulting in a lighter flour. Unfortunately, we cannot state beforehand which of the two we will receive. However, it should only have a slight impact on the colour of your baking good.

Almond flour is gluten-free and suitable for fine pastries, muesli and desserts. It refines sauces, ice creams and anything of the like - creativity has no limits.