I began cooking with almond flour in 2001 when I went on a low-carb, grain-free diet. You will find it used on this site in a variety of ways, from breakfasts to entrées to desserts.
Almond Flour Is The Best Low-Carb Ingredient For Baking
Of course, I’m biased when I say that almond flour is the best low-carb ingredient for baking. That’s because I wrote the book on almond flour in 2009. My first book, The Gluten-Free Almond Flour Cookbook, is full of recipes that are as simple as they come! Fans love this totally homey and unpretentious comfort food that’s easy to make. Whether it’s Chicken Piccata or Chocolate Cake with Marshmallow Frosting, you’re sure to find something you love.
Almond flour is far lower in carbohydrates than wheat flour and it’s also gluten-free, making it an optimal flour for numerous dietary needs. For free online almond flour recipes that are low-carb, check out my Low-Carb Diets page!
How To Store Almond Flour
I store my almond flour in gallon or half-gallon glass mason jars. I keep one out in a cabinet and leave the rest in the freezer. Using almond flour straight out of the freezer is an exercise in clumpy frustration, so leave some out at room temperature. How long does almond flour keep before it goes bad? I refrigerate mine for up to 6 months, sometimes longer. Freezing extends shelf life even more.
How To Measure Almond Flour
There are various ways to measure flours. I use the “dip and sweep,” method. This entails dipping the measuring cup into the jar of flour and scooping it into the cup, then sweeping over the top of the cup with a knife to level off the measurement.
I do not pour flour into the measuring cup because this will yield significantly less flour than the recipe calls for. If you are having trouble with my recipes the accuracy of your almond flour measurements might be one angle to examine. For your reference, in my recipes, one cup of almond flour is equal to 4 ounces in weight.
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1 cup blanched almond flour = 4 ounces weight
What Is The Difference Between Almond Flour And Almond Meal?
Almond flour is not to be confused with almond meal, which contains whole, ground almonds that still have the skin on. Almond meal, or almond flour that is not blanched, will not work for the almond flour recipes on this site.
For more information on why I use almond flour please see my Why Almond Flour? page.
International Options For Almond Flour
Buy My Favorite Brands Of Almond Flour Online
I recommend purchasing almond flour online. It’s generally half the price of the same product in a retail outlet! Please note: Bob’s Red Mill Almond Flour is much coarser than the products recommended below. Unfortunately, because of its consistency, this product does not work well with my recipes.
CINDY FEINZIMER says
I have enjoyed your Gluten-Free (GF) Cupcake book and I have subscribed to your favorite recipes and health tips, but I have a few questions with reference to the book:
1. I can only cook and bake with Light Olive Oil, Avocado Oil, Coconut Oil and Ghee. This is important because Grape Seed Oil is considered an inflammatory oil for me. Is it possible that I can substitute any or all of these other oils in your cupcake recipes?
2. Can a cake pan be used with any or all of your recipes instead of making cupcakes?
3. Would it be possible to use maple syrup instead of agave nectar, which I have been advised by my physician is unhealthful for me?
4. Do you have any GF cookie recipes or cookbooks with GF recipes for cookies? That us the oils I can eat?
Cindy, thanks for your comment! Feel free to experiment with the oils of your choice, I hope you’ll let us know what the best substitute is. I have a bunch of cake recipes here on the website that are designed for just that –cake making, here’s that link for you:
Per sweeteners, yes, I use maple syrup instead of agave in my recipes. Finally, here is a link to my cookie recipes, I hope you find something that works for you:
Catherine Pendell says
I love your website. I have your books too. Thank you for working so hard to bring us fantastic low carb recipes!
Catherine, thanks for letting me know you love my website and books!