If you are living the gluten-free lifestyle, you have probably cooked with almond flour—or maybe you’ve just been curious about it.
Almond flour is just what it sounds like—almonds that have been ground into powder. Almonds, and therefore almond flour, are known for being quite nutritious.
- Gluten free
- High in manganese
- High in vitamin E
- High in protein
- Low in carbohydrates
- Low in sugar
- High in monounsaturated fats
- High in fiber
- High in omega 3 essential fatty acids
Studies show that almonds are good for your heart, brain, complexion, colon, digestive system, cholesterol, and blood sugar. They also may help prevent cancer.
Besides being nutritious, almond flour is also delicious, with a flavor and texture that adds not only moisture, but an extra dimension of taste to dishes it’s used in.
Popular uses for almond flour include piecrusts, cakes, pancakes, cookies, and other baked goods. It is also often used as a substitute for breadcrumbs, such as when making meatballs or coating fish or chicken, or as a thickener in soups and stews.
Almond flour is also tasty when used for crackers and for “crumbles” over fruit cobblers (sugar, butter, and a cup of almond flour combined and crumbled over cobbler before baking).
Almond flour is so nutritious and delicious, that many people sprinkle it over dessert items such as ice cream, just to get every bit of nutrition and taste they can out of what they eat.
Almond Flour Tips
- Almond flour is best kept refrigerated or frozen—just make sure you let it thaw out before you use it. If you store it in the refrigerator or freezer, it will keep for 6 months.
- If there is one down side to almond flour, it may be the cost. While it can get very expensive when you buy it in the store, buying it online will save you a little money.
- If you’ve never made anything with almond flour before, you might want to start off with a recipe that specifically calls for almond flour. However, if you’re anxious to try a “regular” recipe with almond flour substituted, you can try a direct substitution (i.e., a cup of almond flour for a cup of whole flour). Just be prepared—it might not come out exactly as you hoped, and you might have to try a bit of experimentation to get the exact results you want.
- Baked goods made with almond flour are a little more delicate than your typical baked goods. Let them sit for a few minutes after baking before you try to get them out of the muffin tin or off of the pan.
Now that you know how good almond flour can be—and how good it can be for you—how about a tasty recipe that uses some? Here is a gluten-free, almond flour recipe for delicious butter biscuits.
Almond Flour Biscuits
2 ½ cups of almond flour (Here is another almond flour recipe you might like Quick and Easy Gluten-Free Almond Flour Crepes)
½ teaspoon of salt
½ teaspoon of baking soda
pinch of cinnamon
¼ cup of unsalted butter, softened
1 tablespoon of honey
1/2 cup milk
Preheat oven to 350 degrees.
In a large bowl, whisk the dry ingredients well with a fork.
In a separate bowl, mix together the butter, eggs, honey and milk. Combine with dry ingredients and blend together.
Roll your biscuit dough into a ball, and freeze for 10 minutes.
Place the dough ball in between two pieces of parchment paper, and roll to 1-inch thickness. Cut out biscuits with a cookie cutter (or, take a bit of dough and roll it in your hands, then flatten and shape it into biscuits, with a thickness of 1 inch).
Put the biscuits on a nonstick cookie sheet. Bake for about 12 minutes, or until an inserted toothpick comes out clean and they are golden brown.
Makes six delicious, gluten-free, ultra-nutritious almond flour biscuits. Enjoy!
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