Almond flour: The gluten-free powerhouse for your kitchen

Among the most popular flours, wheat flour undoubtedly reigns supreme. Sometimes while baking bread, we might opt for wholemeal, and for dumplings, we might add a bit of potato flour. However, it’s worth choosing gluten-free almond flour. As the name suggests, it is made from finely ground nuts. It works great not only for sweet pastries.

Almond flour is a great addition to the diet, not only for those who need to eat gluten-free or follow keto-style recipes. Almonds are known for their properties that may provide relief in cases of heartburn and acidity. The flour is made from blanched almonds, peeled and ground into a fine mass. If you have a blender with the right power at home, you can prepare it yourself.

Almond flour is a source of unsaturated omega-3 fatty acids, positively influencing the circulatory system, reducing the risk of heart disease and regulating cholesterol levels. They also support brain function and improve the condition of skin, hair, and nails. This flour is also a source of protein, an essential building block of our bodies. It is rich in minerals such as calcium, phosphorus, zinc, potassium, iron, manganese, and magnesium, which strengthen bones, boost immunity, regulate blood pressure, and prevent anemia. Thanks to the content of vitamin E, known as a strong antioxidant, it protects against free radicals, acting as an anti-inflammatory and anti-aging agent.

Almond flour is versatile and can be used in various sweet and savory recipes. It is ideal for baking and as a coating for meats and fish. It can truly be a universal product.

Almond flour gives baked goods moisture, a delicate texture, and a nutty aroma. It is a key ingredient in French macarons, works great for Easter cakes, thickens cake creams, and adds a light crispness as a breading. It’s worth having it in your kitchen and trying a few culinary experiments.