Almond flour is made by finely grinding blanched almonds. This gluten-free ingredient is widely used in gluten-free and paleo cooking for its versatility and rich nutritional profile. Rich in healthy fats, proteins, fiber, and vitamins, almond flour is a popular choice for baking and pastry, providing a subtle almond flavor and moist texture to finished products.
Nutritional Profile (per 100 grams).
- Calories Approximately 590 kcal.
- Protein About 21 grams, making it a good source of plant-based protein.
- Fat About 54 grams, predominantly monounsaturated fats.
- Carbohydrates About 20 grams, a significant portion of which is fiber.
- Fiber About 12 grams, supporting digestive health.
- Vitamins and Minerals Rich in vitamin E, magnesium, potassium, and calcium.
Industrial Production Process
The production of almond flour involves a series of processes designed to transform raw almonds into a fine, versatile flour that can be used in baking, cooking, and as a gluten-free alternative to traditional wheat flours. This process not only preserves the nutritional content of almonds but also makes it accessible for various culinary applications.
- Selection and cleaning. Almonds are selected for quality and size, then cleaned to remove impurities and debris.
- Blanching (optional). To produce blanched almond flour, almonds are immersed in boiling water to remove the skin. This step is skipped if the desired product is almond flour with the skin on.
- Drying. Almonds are thoroughly dried to remove any residual moisture, which is crucial to prevent mold formation and to facilitate grinding.
- Grinding. The dried almonds are then ground into flour. The fineness of the grind can vary depending on the specifications of the desired end product.
- Sifting. After grinding, the flour is sifted to achieve a fine and uniform texture.
Considerations
Almond flour offers health benefits, including supporting cardiovascular health, improving skin health due to vitamin E, and aiding in weight management due to its satiating effect. Additionally, it's an excellent choice for those on a low-carbohydrate diet.
Allergies Individuals with almond allergies should avoid it.
Culinary Use It is extremely versatile and can be used to make bread, cakes, cookies, and other desserts. It is also used as a thickener in sauces and fillings.
Storage Should be stored in a cool, dry place or in the refrigerator to preserve freshness, as the fats in almonds can go rancid over time.
Studies
The sweet almond is rich in monounsaturated fats, fiber, magnesium. Its components can regulate the homeostasis of glucose. It is hypocholesterolemic (1), has an antioxidant action (2) and is an adjuvant for cardiovascular risks (3).
This study found a statistically significant association between high frequency of peanuts, pine nuts, and almonds consumption and reduced risk of colorectal cancer (4).
For a rather common industrial by-product of almonds, almond milk, especially sweetened versions, care must be taken because they have a cariogenic potential (5).
This study reviews and comments on almond clinical trials with particular reference to biomarkers of health and the gut micrtobiota (6).
Almond studies
References__________________________________________________________________
(1) Kamil A, Chen CY. Health Benefits of Almonds beyond Cholesterol Reduction. J Agric Food Chem. 2012 Feb 17. J Agric Food Chem. 2012 Jul 11;60(27):6694-702. doi: 10.1021/jf2044795.
(2) Barreira JC, Ferreira IC, Oliveira MB, Pereira JA. Antioxidant potential of chestnut (Castanea sativa L.) and almond (Prunus dulcis L.) by-products. Food Sci Technol Int. 2010 Jun;16(3):209-16. doi: 10.1177/1082013209353983.
(3) Damasceno NR, Pérez-Heras A, Serra M, Cofán M, Sala-Vila A, Salas-Salvadó J, Ros E. Crossover study of diets enriched with virgin olive oil, walnuts or almonds. Effects on lipids and other cardiovascular risk markers. Nutr Metab Cardiovasc Dis. 2011 Jun;21 Suppl 1:S14-20. doi: 10.1016/j.numecd.2010.12.006.
(4) Lee J, Shin A, Oh JH, Kim J. The relationship between nut intake and risk of colorectal cancer: a case control study. Nutr J. 2018 Mar 7;17(1):37. doi: 10.1186/s12937-018-0345-y.
(5) Lee J, Townsend JA, Thompson T, Garitty T, De A, Yu Q, Peters BM, Wen ZT. Analysis of the Cariogenic Potential of Various Almond Milk Beverages using a Streptococcus mutans Biofilm Model in vitro. Caries Res. 2018;52(1-2):51-57. doi: 10.1159/000479936.
(6) Dreher ML. A Comprehensive Review of Almond Clinical Trials on Weight Measures, Metabolic Health Biomarkers and Outcomes, and the Gut Microbiota. Nutrients. 2021 Jun 8;13(6):1968. doi: 10.3390/nu1306196
Almond Flour 
