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.
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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:
I clicked the link provided with the recipe, and the almond flour (Honeyville brand) appears to be non-GMO, but not organic. Since almonds are one of the most heavily pesticided crops, I won’t use almond flour or almonds that are not organic, and I’m surprised that more people who are on diets that Paleo, GF, SCD or similar don’t demand it. I always call vendors and ask, and then vote with my wallet.
Rebekah Farr says
I feel the same way. So frustrating, because my daughter cant have pesticides, but I also want her to be able to have baked goods that are healthy for her. I have been searching everywhere for a good organic almond flour that isn’t too grainy. No luck so far.
Tricia Goldstein says
SMART CHOICES, I AGREE, TOTALLY!!!!
I ordered the almond flour from Real Food Source, since we can’t buy the Honeyville here in Belgium. I wanted to ask if you use the regular Blanched almond flour or the extra fine?
I know it is not the ultra fine, but I have both the extra fine and the regular blanched. Wich one do you use? And do you know how to substitute? Or do I just have to go by weight?
Thank you for answering my question, because I’m really looking forward to trying out your recipes.
Hi Sofie, the finer the grind of the flour the better. Here is a link to a comment on my Paleo Bread recipe in which a reader from the UK converted the measurements to metric, so that might be of help:
I just would like to comment on your suggestion to buy ingredients online. While this may save money, which I completely understand, it is also important to support our local stores. Purchasing online makes it less likely, in the event that you run out and need something immediately, that you will be able to find it at your local grocery.
I was able to find 100% organic blanched almond flour at nuts.com – http://www.nuts.com/nuts/almonds/organic-flour-blanched.html – for anyone interested. I’m a stickler for organic, no chemicals or pesticides used, and “all-natural” or “natural” doesn’t cut it.
Most nut flours state on the package “may be produced on equipment used with other nuts and SOY! Need to find one that’s completely free of that disclaimer and is completely organic almond flour isolated in manufacturing of other nuts or soy.
The only problem with the Nuts.com flourish that it’s processed n a pant that also does soy, which I can’t have.
It’s very frustrating trying to find products without it.
Just want you to know Elana…your cookbook and your website has changed my life. I hope to help as many others as I can on this journey. I have finally found real food with great taste on this journey….I am changed and HAPPY and on the road to a healthier life
Thank you so much
A while ago I didn’t have any almond flour on hand so I went to TJs and got a few bags of their blanched slivered almonds and made my own almond flour. I put them in the food processor and pulse at first to get them all chopped. I then put my food processor on high until the almonds formed a meal. (I got it as fine as I could). I then sifted the almond flour from the food processor. It has worked out fine so far. I keep the almond flour in a mason jar in the refrigerator. It is time consuming, however, if you don’t have any on hand and you have a place to go buy slivered blanched almonds it is certainly worth the time. I always keep bags of blanched slivered almonds on hand instead of ordering it.
p.s. If I am short on time I sift the amount of almond flour I need from the mason jar instead of sifting it all at one time.
i use TJ’s almond meal for everything-it is the only one in my price range..and it works fine…it may not have the same ‘fine’ quality as blanched almond flour but it works.. and is good enough for me…have made almost every recipe in the book with it and have never had a problem…i don’t mean to be argumentative at all but i have been baking with it for years so i am not sure why people say it will not work…
Thank you for the suggestion! I plan on doing this today.
A suggestion for those of you seeking an organic (uncertified) almond flour: http://www.benefityourlifestore.com/organic-almond-flour-blanchedfinely-ground-p-454.html?osCsid=u58fa45e78ujhshddiksgk1d84
I have not personally tried this, but it looks very promising, especially considering at the bottom of the page, they have a link to Elana’s cookbook. And they have a bakery which offers some pretty tasty looking stuff: http://www.benefityourlifestore.com/gluten_free_bakery.php
Also, they sell this in 1.5, 2.5, 6, and 25 pound increments, which I like more than other companies with 1 or 25 pound options. I think I’m going to order the 6 pounder, which works out to be (with their $9.95 flat rate shipping) $9.15 per pound. Not bad. If I like it, maybe I’ll get 25 pounds next time – $7.39 per pound!
Hope this helps anyone else concerned about pesticides!
Brooke Bates says
Help! I really wanted to make your Cinnamon Bun Muffins for Easter brunch and I don’t have time to order the blanched almond flour to get here in time. Is there anything at all I can use instead of it? Doesn’t PCC or Whole Foods sell blanched almond flour? Maybe in bulk?
Do you know what the GI is for almond flour? I can’t seem to find it anywhere.
I can not get my hands on the brand of almond flour that is recommended in the time frame that I need it. But I found another brand other than Bob’s. its Dowd & Rogers. Do you know if this is better than bob’s to work with?