From $7.90
If there is one flour that has genuinely changed the way gluten free and grain free baking is approached in the modern home kitchen, it is almond flour. Naturally gluten free, naturally protein-rich, and naturally high in healthy fats, it produces baked goods with a tender, moist crumb and a satisfying richness that most other gluten free flours simply cannot replicate on their own. It is the flour behind the best flourless chocolate cakes, the most satisfying grain free cookies, and the kind of gluten free baking that does not need an apology or a qualification before it reaches the table. Grandma always believed that good ingredients produce good results without requiring extraordinary skill from the person using them, and almond flour is one of the most forgiving and rewarding specialist flours available to the home baker who wants results worth being proud of.
Flavour Profile: Fine ground blanched almond flour has a delicate, subtly sweet, and pleasantly nutty flavour with a mild, creamy richness that enhances the overall taste of baked goods rather than simply providing structure. The blanching process, which removes the outer skin of the almond before grinding, produces a paler, finer flour with a milder and more neutral flavour than almond meal made with the skin intact, making it the preferred choice for baking where a lighter colour and a more refined flavour profile are desirable. Its natural fat content gives finished baked goods a moist, tender quality and a satisfying density that sets it apart from starch-based gluten free flours in both texture and eating experience.
How to Use It: Almond flour behaves very differently from wheat flour and from starch-based gluten free flour blends, and understanding those differences is the key to getting consistently good results. It is naturally dense and moist, which means baked goods made with almond flour will not rise in the same way as conventional flour-based preparations and tend to be flatter, denser, and more fragile when warm. Always allow almond flour bakes to cool completely before handling, slicing, or removing from their tin, as they firm up considerably as they cool and are significantly more robust at room temperature than straight from the oven. Almond flour does not absorb liquid in the same way as grain-based flours, so recipes developed specifically for almond flour will produce the best results rather than direct substitutions in conventional recipes. It combines beautifully with eggs, which provide the structure and binding that gluten would otherwise contribute, and works well alongside coconut flour, tapioca starch, and xanthan gum in blended gluten free flour recipes where additional structure is needed. For a crispier result in cookies and biscuits, spreading the dough slightly thinner than feels intuitive and allowing the bake to cool completely on the tray produces a better texture than pulling them too early.
Recipes Where Almond Flour Shines: A classic flourless chocolate and almond cake made with good quality dark chocolate, eggs, butter, and almond flour is one of the most universally celebrated gluten free desserts in existence, producing a dense, fudgy, deeply chocolatey result with a crackled top and a moist, brownie-like crumb that requires no qualification or apology to anyone at the table. Almond flour shortbread cookies with vanilla and a pinch of sea salt are one of the most approachable and reliable introductions to almond flour baking, producing a buttery, melt-in-the-mouth biscuit with a delicate nuttiness that most people find difficult to stop eating once they have started. A grain free almond flour banana bread made with ripe bananas, eggs, almond flour, cinnamon, and a little honey or maple syrup is a naturally sweetened, protein-rich loaf that holds together beautifully and toasts extraordinarily well the following morning. Almond flour pancakes or crepes made with eggs, a little milk or milk alternative, and almond flour produce a tender, golden, subtly nutty breakfast that is considerably more nutritionally substantial than a standard flour-based batter and pairs beautifully with fresh fruit and a drizzle of good honey. Italian almond biscotti and amaretti cookies, both of which are traditionally made with almond as their primary flour, are natural and authentic applications of almond flour that demonstrate exactly how long this ingredient has been producing genuinely excellent results in the hands of bakers who understood its particular qualities.
Good to Know: Almond flour is naturally gluten free, wheat free, dairy free, and grain free, making it suitable for coeliacs, those following a gluten free diet, and those following grain free or paleo-style eating approaches. It is not suitable for anyone managing a tree nut allergy, as almonds are a tree nut and almond flour is entirely derived from them. Almond flour is higher in fat than grain-based flours, which contributes to its moist, tender baking qualities but also means it has a shorter shelf life than most other flours and is more susceptible to going rancid if stored incorrectly or for too long. Refrigerating or freezing almond flour after opening is strongly recommended in warmer climates, and Brisbane’s heat and humidity make this particularly worth doing. As always, if you are managing a severe allergy or coeliac disease, please check the specific product label for facility and cross-contamination information before purchase.
Ingredients: Blanched Almond Flour (100% Ground Blanched Almonds).
Contains: TREE NUTS (ALMONDS).
Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration after opening is recommended in warm climates. Large amounts may need to be ordered in. Allow 14 business days for it to arrive at GPO.
Every great meal begins with someone who cared enough to use the good stuff. That someone is you.
