Ingredient
Almond flour
Ground blanched almonds, and nothing else. It has no gluten and no starch, so it cannot be swapped one-for-one into a bread or a pastry that relies on structure — it works where the fat and eggs do the holding, as in a frangipane or a macaron.
- Sourcing
- Sold as almond flour or ground almonds; flour is milled finer, which matters for macarons and little else. Bulk bags from a health-food shop are much cheaper than baking-aisle boxes.
- Varieties
- Blanched almond flour, Ground almonds (with skins)
- Quality cues
- Pale cream, loose and sandy. Grey tinges or a clumped, oily texture mean it is old.
- Substitutions
- Ground hazelnuts, Desiccated coconut, finely ground
- Storage
- Airtight in the fridge or freezer — it has all the fat of a nut and none of the protective skin, so it turns faster than almost anything else in a baking cupboard.
- Shelf life
- 3 months at room temperature, 6-12 months refrigerated or frozen
Nutrition
Per 100 g
- Calories
- 379 kcal
- Protein
- 7.8 g
- Fat
- 4.9 g
- Carbs
- 77.3 g
- Fibre
- 6.1 g
- Sugars
- 20.3 g
- Sodium
- 453 mg
From USDA FoodData Central (#171680). Raw, edible portion.