Baking with Almond Flour

I have been interested in almond flour since reading American gluten free recipe sites so when I was given a bag by Sukrin I couldn’t wait to try it.

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After reading about it here I realised this isn’t the same almond flour as used on the recipe sites.

This almond flour has had 80% of the fat removed. On their website Sukrin state that the flour is high in protein and minerals including magnesium, iron, potassium, copper, manganese and zinc.

Still inspired by the American sites I decided to make a carrot cake using just almond flour and not adding any other flour. Sukrin advise using half and half with another flour.

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As you can see it had quite a close texture. It wasn’t stodgy though and the flavour of almond was quite strong. The cake lasted 2 – 3 days.

If you are looking to add protein and less fat to your diet then substituting some of your usual flour with this may help.

I use ground almonds in my cakes as the fat adds moistness and helps it to last more than a couple of days which this flour doesn’t do so I won’t be using this flour again in my gluten free baking.

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