When on an anti-inflammatory diet, you have to give up wheat flour, which means no traditional bread, muffins, cake, etc. This flour wasn\u2019t something newly created just as a trendy substitute for wheat\u2026the French have traditionally used this nutty flour for some of their most popular treats, including favorites such as macaroons and marzipan.<\/p>\n
Almond flour vs. almond meal \u2013 The flour is made from blanched almonds \u2013 no skin. The meal is ground from whole almonds. Almond meal has a stronger taste and is similar in consistency to cornmeal; it may be better to use as breading or topping on casseroles than in baking. Some people are extra sensitive to the lectins in the skin of the nut and it can actually increase inflammation in the body\u2026if this is an issue for you, be sure to use blanched almond flour.<\/p>\n
There can even be a big difference between different brands of almond flour and you may need to experiment. Many bakers believe the finer the grain, the better your baked goods will turn out. You can get this flour from so many sources, from Bob\u2019s Red Mill, to our local supermarket, to ordering online. It can be expensive. Online options may provide a better price, especially if you buy in bulk.<\/p>\n
Cooking with almond flour is different than cooking with wheat flour, so you are better off using recipes specifically calling for almond flour. Don\u2019t just substitute almond flour for wheat flour in a recipe. Due to its different consistency, this flour can\u2019t absorb liquid in the same way as wheat flour. It also tends to burn easier, so the recipe may require a lower oven temperature and need to bake longer.<\/p>\n
Just because almond flour is paleo doesn\u2019t mean it is low calorie. In fact it has more calories than wheat flour (but the calories you\u2019re eating are full of protein and vitamin E). Blood sugar doesn\u2019t tend to rise as fast after a meal made with almond flour because it is lower in carbs and sugar\u2026this makes it a better option for diabetics. But moderation is key with these treats if you are worried about calories.<\/p>\n
And lastly, I want to suggest a gluten free flour option for people who have a nut allergy (like me!) and can\u2019t use a nut flour.\u00a0Think.eat.live<\/a>\u00a0is a local St. Louis company that has developed Sunflour\u2122 \u2013 a flour made from sunflower seeds, and it is gluten AND nut free. In addition to their flour, they also sell product mixes for brownies, muffins, pancakes, etc. And oh by the way, they are delicious! Check out their website\u00a0https:\/\/thinkeatlive.com\/<\/a>\u00a0for more information.<\/p>\nIf you\u2019re looking for recipes with almond flour, try some from our\u00a0website<\/a>, including:<\/p>\n
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