Almond flour
Almond flour for baking, homemade preparations and recipes where a fine, versatile texture is desired.
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RAIAN Guide
Almond flour: what it is, uses and how to use it in baking
Almond flour is very finely ground almond that brings flavour, moisture and a delicate texture to baking. As it naturally contains no gluten, it has become a common ingredient in sponge cakes, biscuits and tart bases. In this guide we explain what it is, how to use it and how to store it.
Point 1
What almond flour is
Almond flour is made by grinding almonds until they reach a fine, even texture. It adds a nutty flavour, natural fat and moisture, which results in moister, more tender bakes than with refined flours.
As it comes only from almonds, it naturally contains no gluten. Even so, if you need a strict guarantee for people with coeliac disease, always check the final label for possible traces.
Point 2
How to use it in baking
Sifting almond flour before mixing helps to avoid lumps and to blend it better with the rest of the dry ingredients. It works very well in sponge cakes, biscuits, financiers, tart bases and fine coatings.
You cannot always replace wheat flour 100%, because almond provides no gluten (the elastic structure of many doughs) and adds more moisture and density. For a reliable result, use recipes designed for almond flour or combine it with other flours.
Point 3
Storage and tips
Store it in a cool, dry place protected from light, with the package well closed. Like all ground nuts, it contains fat that can turn rancid over time: refrigerating it once opened helps to keep it fresh for longer.
If you want an even finer texture for delicate preparations, you can pass it through a fine sieve before using it.
Frequently asked questions
Common questions.
Does almond flour contain gluten?
Almonds naturally contain no gluten. Even so, check the final label for possible traces if you need a strict guarantee for people with coeliac disease.
Can I replace wheat flour with almond flour?
Not always 100%, because almond provides no gluten and adds more moisture and density. It works best in recipes designed for it or combined with other flours.
How is almond flour stored?
In a cool, dry place protected from light, with the package well closed. Refrigerating it once opened helps to keep it from turning rancid.
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