Almond flour is a popular ingredient in low-carbohydrate and gluten-free cooking for several reasons:
Low in carbohydrates: Almond flour is made from ground almonds, and it naturally contains fewer carbohydrates compared to traditional wheat flour. This makes it a suitable alternative for those following a low-carbohydrate or ketogenic diet.
High in healthy fats and fiber: Almond flour is rich in healthy fats, including monounsaturated fats, which have been associated with various health benefits. These fats can help promote satiety and provide a steady source of energy. Almond flour also contains dietary fiber, which aids in digestion and contributes to overall gut health.
Gluten-free and grain-free: Almond flour is naturally gluten-free, making it an excellent option for individuals with celiac disease or gluten sensitivity. It serves as a suitable replacement for wheat flour in gluten-free baking, allowing people to enjoy breads, muffins, and other baked goods without gluten.
Nutty flavor and texture: Almond flour imparts a pleasant nutty flavor to recipes, which can enhance the taste of baked goods. It also adds moisture and a slightly denser texture to dishes, creating a desirable crumb in cookies, cakes, and breads.
Nutritional benefits: Almond flour is a good source of vitamin E, magnesium, and other minerals. It also contains antioxidants, which help protect against oxidative stress and inflammation in the body.
Overall, almond flour is a versatile and nutritious ingredient that can be used in a variety of low-carbohydrate, gluten-free, and grain-free recipes, providing an alternative to traditional flours while offering its unique health benefits and flavor profile.
Here’s a recipe for when you crave for bread.
- 2 cups almond flour
- 1/4 cup ground flaxseed
- 1/4 cup psyllium husk powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan with olive oil or line it with parchment paper.
- In a large mixing bowl, combine the almond flour, ground flaxseed, psyllium husk powder, baking powder, and salt. Mix well to ensure the dry ingredients are evenly combined.
- In a separate bowl, whisk together the eggs, almond milk, olive oil, and apple cider vinegar until well combined.
- Add the wet ingredients to the dry ingredients and stir until a thick batter forms. Allow the batter to sit for 5 minutes to allow the psyllium husk to absorb some of the liquid.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
- Once cooled, slice the almond bread into desired thickness and serve. It can be enjoyed as is, or toasted for added crispness.
Note: Almond flour behaves differently than wheat flour in baking due to its lack of gluten. It is denser and does not provide the same structure or rise. Therefore, recipes may need to be adjusted to accommodate almond flour, such as adding additional leavening agents or using a combination of flours. Store the almond bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.