Almond Flour (finely ground blanched almonds)

  • 1 cup weight = 112 grams
  • Has a sweet nutty flavour, is high in protein, vitamin E and healthy fat. Nut flours are a great substitute for non-fat dry milk powder in gluten-free recipes.

Almond Meal (coarsely ground almonds)

  • 1 cup weight = 100 grams
  • Almond Flour and Almond Meal impart a sweet, nutty flavour to baked goods. High in protein and fibre. Make your own almond flour by finely grinding blanched nuts in a clean coffee grinder (1/4 pound whole nuts yields about 1 cup nut meal). It helps to freeze the nuts before grinding, to use the pulse setting on the processor, and to add any sugar in the recipe to the nuts to help absorb the oils. Don’t over-grind; almond flour can turn into almond butter very quickly. Leaving the skin on the almonds will darken the flour and the final baked product.
  • Almond flour adds structure and texture to cakes, cookies and cupcakes. It is popular for Passover baking. Almond flour can be substituted for oats in oatmeal cookies for people who cannot eat oats.

Store in: a tightly sealed container in the refrigerator or freezer and use within a few months
How to use: add up to 25 percent to a basic flour blend or use up to 50 percent or more in cakes leavened with eggs.
Watch out for: not suitable for people allergic to nuts. Because of its high fat content, almond flour and meal can go rancid quickly. When using to replace other flours, keep in mind that almond meal has a high fat content.
Substitution: try almond flour or coconut flour in place of almond meal. Your baked goods will be drier, needing additional eggs or liquid, unless you want a finer, denser texture.