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.
Free exclusive eBook, plus recipes and health tips, delivered to your inbox.
I store my almond flour in gallon or half-gallon glass mason jars. I keep one out in a cabinet and leave all the other ones in the freezer. I keep mine refrigerated for up to 6 months, sometimes longer. Freezing seems to extend shelf life even more. Using it straight out of the freezer is an exercise in clumpy frustration, which is why I leave one out.
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:
Whitney says
Hello Elana! I’ve been digging into your recipe archives and am so excited to try SO many of them! I just ordered my almond flour that you suggest. Will be returning the Bob’s Red Mill brand since I bough that before I saw this post. Doh!
It’s only myself and my husband for most meals since we have no kids. Sometimes I’d like to cut down a recipe and don’t mind whipping up a small batch of flour/meal.
My question is: Can I make my own almond flour/meal using raw almonds or will the results vary substantially?
Thanks for sharing all of your knowledge and recipes!
Whitney :)
Rebecca Kripke says
Hi! I have had great service and have ordered quite a few items from nutsonline.com including almond flour. They have blanched, natural (not blanched), and organic. I have used their blanched almond flour for some cakes and cookies with great results (ie:several recipe requests). They were, however unable to answer my question over the phone about the difference in baking with the varities of flour-but thankfully you have the info here that I needed! Thank You!!!!
Free Health Magazine says
It’s really a nice and useful piece of information. I’m glad that you simply shared this useful information with us. Please keep us up to date like this. Thanks for sharing.
Morgine Jurdan says
Can we use Organic Almond Flour in your recipes if we find it? I found some, however, I don’t know yet if it is blanched. I am writing to find out.
There are a lot of pesticides used in growing almond trees and while I would LOVE TO make many of your recipes, converting to using this much almond flour concerns me a bit. So I am seeking sources for a Healthier product for my family and the planet. Thanks for letting me know!
THANKS FOR YOUR EXCELLENT RECIPES! VERY TASTY AND INSPIRING!
Morgine
Liz King says
Hi. Love your cookbook. I’ve been experimenting with the almond flour and agave nectar in my baking and I’m surprised to report that even just a pinky taste of the batter has made me feel sick each time. The only thing I can think of is the agave nectar. I don’t have any issues with sugar (I’m more towards wheat and dairy intolerant) so I was just curious if you have heard of anyone else reacting to it? Strange.
Dana Sanchez says
Hi there,
I have been loving baking from your cookbook and sharing the tasty treats in my wellness center.
Is there anywhere in the Sf Bay area I can buy almond flour
I have gotten it online but when I run out it would be great to pick some up
Thanks.
I have been having success using 1/2 the amount of yolks in the breads.Sometimes the bread has an almost omelet flavor.
Thanks for you amazing work, Dana.
elana says
Dana,
Thanks for your question. I don’t purchase any of my ingredients retail. If you click on the link in the recipe above for blanched almond flour you will be taken to a source where you can purchase it online.
Thanks,
Elana
Carolstringwell@gmail.com says
Where do you order your coconut flour? Thankyou, Carol
elana says
Carol,
Please see my Ingredients page for information on ordering this and other ingredients.
Elana
melanie says
Have you tried making this simple bread with yeast? If so how did it turn out? I haven’t tried making the recipe yet, but most of the breads I have tried to make have come out anything but fluffy or moist. I believe this is due to the absence of yeast?
Christy says
Can almond flour be substituted for regular all purpose flour cup for cup? If not, what is the conversion on that. I’d like something that I can use to make recipes I already have as well.
Charleen says
I have a cake recipe that calls for 1 cup whole blanched almonds, processed very fine. Two questions: 1. How much almond flavor can I expect when I use this? 2. How much “flour” can I expect after processing 1 cup whole almonds in the food processor?
Thanks so much!