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What happens when you replace all-purpose flour with almond flour?

Can you Substitute Almond Flour for Regular Flour? Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour. Check out our almond flour recipe book here for more information on a specific recipe!

bluediamond.com - Everything You Need to Know About Almond Flour | Blue Diamond

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Is almond flour gluten free? Is almond flour the same as almond meal? These are just a few of the many questions we’ve heard from you! Now here are the answers to some of your top almond flour questions. So, keep reading for more information on all things almond flour.

How is Almond Flour Made?

Almond flour is made from ground, blanched almonds. Almond flour is made by removing the skins of the almonds by boiling them in water, and then by grinding and sifting the almonds into a fine flour-like consistency.

Is Almond Meal the Same as Almond Flour?

No, almond flour and almond meal are different. In fact there are two types of almond meal, blanched and natural. Blanched almond meal is without the skin, while natural almond meal has the skin left intact prior to being ground. The main difference in the product is the granulation. Almond meal has a thicker and coarser texture while almond flour should be much finer and more powder like, as one would expect from a flour. Generally speaking, almond flour is a better all-around choice for cooking, baking and substitutions. Additionally, almond flour does not add any “almond” flavoring to food, however natural flour or almond meal will add somewhat of a different flavor due to the skin that’s left on the product. So , it all depends on the consistency and the flavor you want to have!

Can you Substitute Almond Flour for Regular Flour?

Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour. Check out our almond flour recipe book here for more information on a specific recipe!

What to Make with Almond Flour?

You can make just about anything with almond flour! You can make pancakes, scones, breads, pasta…etc. Anything that uses white or wheat flour can generally be substituted with almond flour.

Does Almond Flour Go Bad? How is it stored?

Almond flour should be stored in a fridge, freezer or cool pantry in order to keep it from going bad. Generally, an unopened almond flour bag can be good for 2-4 months in the pantry, and about 6-12 months in a fridge.

Is Almond Flour Gluten Free?

Yes! Almond flour is naturally gluten free.

Can you Fry with Almond Flour?

Almond flour is a great alternative to breadcrumbs and can be used to fry the same foods that would be fried using breadcrumbs. Check out our Almond Flour Cookbook to see a few specific examples! We hope we’ve answered your most burning almond flour questions! Stay tuned for more articles on almond flour and more recipes with Blue Diamond Almonds – or check out the full collection of recipes starring almond flour in our Almond Flour Cookbook. Ready to give baking with almond flour a try? Find Blue Diamond Almond Flour in a store near you!

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While I understand that adding melted butter or oil to thick, American-style pancakes improves the texture/crumb of the pancake, I have been wondering what the impact is on thin pancakes. Here are some example recipes of the style of pancake I mean: one, two, three (interestingly this third link is a vegan recipe and calls for the most oil by far). I've read in some places that the main reason is to reduce the chances of the pancake sticking to the pan - but this seems easily avoided with the right equipment and technique anyway. So what function is butter/oil serving in these recipes? Is it still a textural thing, as with thick pancakes (and if so, how would the texture be different with or without the oil)? Is it about the non-stick issue? Or is it just a flavour thing? Given the massive variance in amounts of oil I've seen added to otherwise similar recipes for this style of pancake, it would be useful to understand what function the butter/oil is truly serving.

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