Almond flour is a grain-free, protein-rich flour that lends well to cookies, cakes, and more! Our Almond flour is made from steam pasteurized blanched Almonds (without skins). This is why it has a fluffy, light texture and pale golden colour. It works well in both egg and egg-free baking. Almond flour complements other flours, because it contains more protein, more healthy fat, more fibre, vitamin E, a substantial amount of magnesium, calcium, and iron.
When you want to use almond flour to substitute other flours, you will have to replace the volume of the flour with an equal volume of Almond flour. Other than that, you will also have to make a small change to the recipe. The quantity of the raising agent in the recipe will have to be increased as well. This is due to the fact that almond flour is heavier as compared to the other flours.
Although you cannot substitute Almond flour for the other flours completely, you can combine the flour mentioned in the recipe with Almond flour. It should be combined in the ratio of 1:1.
- For a subtle nutty flavour, substitute almond flour for one-quarter of the flour—whatever type you’re using—in your pancakes.
- To boost the protein in your scones, swap one-quarter of the flour for Almond flour.- Use almond flour in place of breadcrumbs or flour to make a crust for fish or chicken tenders.
- Substitute Almond flour for any bread used in your favorite recipes.
- With nothing more than sugar, almond flour, and egg whites, you can create the cookies for French macarons.
- Use almond flour to make incredibly fudgy brownies.
- Make a lightly sweet, milky almond pudding thickened with a bit of rice flour.
Westpoint Naturals (Vancouver)