Is almond flour a good flour for the Paleo diet? I am asked this question here on this website many times each day, and the answer is a resounding yes!
First, almond flour is highly nutritious. For those of us watching our glycemic index, it is high in good fats and protein, and low in sugar and carbohydrates. Second, it is easy to use. Most of my almond flour recipes have 7 ingredients or less. Third, and most important of all, it tastes great! It is moist and delicious with a smooth buttery texture. Unlike other alternatives to wheat flour, such as rice flour, almond flour does not have an odd gritty texture.
I started testing gluten-free flours in 1998, when I was diagnosed with celiac disease. After having tested just about every gluten-free flour out there, I can save you a lot of time and hassle when I say that almond flour is far superior to other flours in terms of every major aspect –nutrition, ease-of-use, and taste!
Please note, in all of my recipes, I use blanched almond flour! My recipes will not work with unblanched almond products, or almond meal, in fact, they will be epic failures, so I do not recommend even trying unblanched products.
I avoid purchasing almond flour retail at all costs! It is more than $15 per pound in the grocery store. If you purchase it online it is generally less than half of that including shipping. Yes, still expensive, but packed with protein and flavor, so for me, worth the cost.
One brand you will find in retail stores is Bob’s Red Mill. This product yields poor, runny results when used in my recipes. Compared to other brands it has a very coarse texture. I do not recommend using Bob’s Red Mill almond flour in my recipes.
I store my almond flour in gallon or half-gallon glass mason jars
I hope you enjoy using this amazing flour as much as we do! I love it so much that I wrote a cookbook called The Gluten-Free Almond Flour Cookbook, which was published by Random House in 2009.
For more information on this super food flour, you may want to check out the following helpful articles:
Jill says
I actually just read this note and have been using unblanched almond flour in every recipe so far, they have all turned out great so I can only imagine how good they will be when I use blanched!!!!
Buffy says
Hello Elana,
I just purchased raw organic almonds so that I can make my own flour and I needed some advice on whether I am supposed to sprout first
and then blanche or visa versa. Or even a website to go to would help.
Thanks
Buffy/Texas
Beth says
I have recently discovered your almond flour cookbook and have been making the Very Vanilla Cupcakes every week! They are fabulous, everyone loves them. How can something so delicious be so good for you! One question I have is I must substitute honey for the agave syrup as my son is on the SCD diet, is there a ratio between the two?
Thank you!
Beth in Alaska
kailani says
elana, so what is the verdict on soaking the almond flour, and how do we go about doing it? I also am having difficulty digesting almond flour and the coconut flour has way too much fiber for me to handle. can you help us out?
gusty says
hello Elana,
I too am interetsed in your ideas on soaking almond flour before baking with it… any thoughts to share?
thanks so much for your amazing recipes,
gusty
Robyn says
Elana,
A quick note to thank you for graciously publishing your recipes. I have been living GF, DF for years and have to say after receiving your cookbook as a Christmas gift, I am in LOVE. Everything I have made so far is absolutely terrific! I didn’t bother trying other almond flours as I have learned the hard way with GF cooking, use exactly what’s called for :).
Perfect and delicious.
Thanks again!
elana says
Hi Pam,
So nice to see you here. Sorry to hear about your long illness. I love almond flour and agave though can’t really say if they’re for everyone, especially since I’m not doctor.
You may want check out my Joy of Food post, the Forums (there are lots of friendly and helpful people there) and my FAQs.
Hope this helps,
Elana
Pam Schroeder says
Hi,
This is my first time to your sight. I just saw you on TV this morning and was hooked when I saw you using almond flour and agave.
I am recently out of the hospital after a long illness where I was given IV steroids that resulted in raising my blood sugar to over 500. I was immediately started on insulin 5 times a day plus oral diabetes medication. Out of the 6 Dr’s. I had they disagreed whether I had diabetes before I came to the hospital or not. I have since then stopped all the insulin and pills and now I have to convince the Dr’s I can keep my blood sugar low enough with diet alone.
What I want to know is, would the almond flour and agave be beneficial to this? I really miss bread and sweets and am pretty anxious to find an alternative.
Also, I have a Bosch wheat grinder could I make my own flour from blanched almonds? I am planing to order your new cookbook and order flour as soon as I am done here.
Thanks so much,
Pam Schroeder
Elsa Sowles says
If i want to substitute a different form of flour other than almond flour what are the measurements? Like how much rice or potato flour would you need to make up the needs of an almond flour recipe?
Pat says
I’m a newbie and can you tell me if coconut oil and flour tastes like coconut? I don’t like coconut at all and don’t want anything to taste at all like coconut.
Also, I read somewhere that oats aren’t definitely a gluten product to avoid. I thought that oats did have gluten in it but when I read that that wasn’t necessarily so I was excited because I love oatmeal and other oat products. I read you have to look for “Gluten Free” oats. and oat products. Now there is the problem. Has anyone heard of any gluten free oat products?
Thank-you.
lynne says
amazon.com has some gluten free oatmeal. I have used Bob’s Red Mill Gluten Free Whole Grain, Rolled Oats, 32-Ounce Bags (Pack of 4) and Gifts Of Nature Certified Gluten-Free Rolled Oats. Read some of the comments. Some of us are more sensitive than others. Good luck.
lynne says
Ooops! Sorry. Guess I still have some gluten on my keyboard.
monique says
chris
i use stevia since it’s a herb and does not effect blood sugar. doesn’t taste as good as agave or honey but is better for you.
monique