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Almond Flour: The Good, the Bad, and the Nutty

Celiac.com 09/03/2013 - Health food enthusiasts and gluten-free bakers are leaning towards a new flour alternative. Once scarce and requiring tedious home preparation, almond flour is peeled and ground to perfection, light, and readily available. Packaged in a devoted gluten-free facility, Bob’s Red Mill Almond Flour requires one ingredient: almonds. Minimally processed, with a natural hint of sweetness, consider it baker's gold. Gluten-free baked goods tend to lack an outstanding reputation regarding consistency.

Shiloh Farms Gluten-Free Almond FlourUsing almond flour saves desserts from becoming sad piles of gritty disappointment. Individuals with a gluten and grain intolerance are enjoying better tasting baked goods with improved nutritional benefits. For these individuals, even gluten-free foods must be eliminated if the amount of carbohydrates elicit negative affects. One-fourth cup of organic brown rice flour contains 26-31 grams or carbohydrates and 3 grams of protein. This is nearly five times the amount of carbohydrates and half the amount of protein found in almond flour.

Healthy baking alternatives are improving, increasingly becoming guilt-free without sacrificing good taste. However, almond flour’s lack of carbohydrates is made up for in cost. At thirteen dollars a pound, almond flour comes at a hefty price. Understandably, consumers discount the product for the sake of their grocery budget. Don't fret - almond flour incorporates perfectly and may be mixed with other flours. It is actually recommended to be used sparingly.

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Before raiding your cabinets and restocking the shelves, remember that almond flour should be used in moderation. To get an idea, one-fourth cup of almond flour is equivalent to eating twenty-three almonds in one sitting. This would be hard on anyone's system to digest.

It's no secret that almonds contain many health benefits such as vitamin E, protein, and fiber. They are low on the glycemic index and versatile. However, they also contain polyunsaturated fats (omega 6) which promotes inflammatory causing agents. Polyunsaturated fat are not stable in withstanding heat and may become oxidized and toxic to body cells.

Inflammatory. Toxic. Fats. Now, do not let these words send you running up in arms. As mentioned before: moderation is KEY and tends to decipher whether or not issues arise. Consider almond flour as the cherry on-top to a recipe that's already catered to your needs.

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7 Responses:

 
charles robert
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 Sep 2013 5:38:53 PM PDT
This info was very helpful and insightful. I hope to read more like this.

 
Lani Click
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 Sep 2013 6:54:24 PM PDT
Valuable information about almond flour from an experienced
bright writer who understands celiac concerns. Please include more articles by Lauren Lindsey. She is making the world of celiac nutrition better for all. Excellent.

 
Diane
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Sep 2013 10:32:24 AM PDT
Excellent review. Balanced: includes positives and potential negatives.

 
Sue
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said this on
10 Sep 2013 4:31:58 AM PDT
Thank you for confirming what my doctor has told me about nuts being inflammatory. I was beginning to doubt him, as I haven't seen this info elsewhere. Kudos.

 
Eric

said this on
11 Sep 2013 5:00:37 AM PDT
I made an almond flour carrot cake recently that was absolutely delicious, which is saying something because I am a lousy baker. It really is a wonderful ingredient. Unfortunately, the cake cost over $30, partly due to the dairy free coconut cream icing.

I consider eating 23 almonds in one sitting a good start.

 
charis
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said this on
11 Sep 2013 9:38:02 AM PDT
This may help explain some issues I have going on. Very balanced article

 
Lee Roy
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said this on
11 Sep 2013 10:03:17 AM PDT
Very helpful!! Thank you. This will help me a lot when I try to make treats for my Dad's girlfriend!!




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Make sure that you ask the doctor how long she has to stop the supplements before you have her levels tested and be sure to take them all with you when you have the appointment so the doctor knows what she is taking.

Talk to your doctor. With your family history and symptoms he/she may be able to diagnose based on resolution of your symptoms and family history. Also check with your local hospital if it has it's own lab. Mine covered any labs at a greatly reduced cost based on a sliding fee scale. Did you have an MRI before they did the spinal? Celiacs with neuro impact will have white spots on an MRI that resemble the lesions found with MS. Many neuro doctors don't know this. I went through what you did and they did a spinal on me also based on the MRI results. If my doctor had know what the UBOs (unidentified bright objects) were I would have been diagnosed a couple years sooner than I was. Make sure if you supplement that you ask your doctor which ones you need to stop taking and for how long before they do a blood test to check levels. Sublingual B12 is a good idea when we have nervous system issues, but needs to be stopped for at least a week for an accurate blood level on testing. I hope you get some answers and feel better soon.

Thanks for that. Will get her tested for deficiencies. I did take her to a naturopath and get her on a bunch of vitamins, but she never was tested via bloods, so will get on to that, thanks

Hi Could a mod please move this post: and my reply below to a new thread when they get a chance? Thanks! Matt

Hello and welcome Firstly, don't worry about it but for ease your post (and hopefully my reply) will probably be moved to its own thread. That will make it easier for others to see it and reply and also help Galaxy's own thread here on track and making sense. The antibodies that the celiac tests look for can drop very quickly, so... maybe? Celiac is difficult to test for, there are different tests and sometimes someone doesnt test on one but does on the other. If you can get a copy of the tests and post it here the community may be able to help explain the results. It may have shown damage to the villi, the little tendrils in your intestine that help you extract nutrients from your food. Celiac is one, but not the only, way in which they can get damaged leading to a vast number of potential symptoms and further making diagnosis a tricky proposition. Definitely, there's a connection. Here's a page that explains it in detail: https://stomachachefree.wordpress.com/2012/03/21/liver-disease-in-celiacs/ Fantastic It sounds as if your doctors were happy to diagnose you on the basis of the endoscopy? It may be then that you've found your answer. I hope so, you've clearly had a rotten and very scary time. I'm sure with the positive reaction to the diet you want to go on and get healthy, but I would only add that you should discuss this with your doctors, because they may want to exclude other potential causes if they've not confirmed celiac at this point. Check out the advice for newly diagnosed here: To your family I'd simply say that celiac is a disease of the autoimmune system, the part of our body that fights diseases and keeps us safe. In celiac people the autoimmune system see's the gluten protein found in wheat, barley, or rye grains as a threat to the system and it produces antibodies to attack it and in doing so attacks it's own body as well. It's genetic in component so close family members should consider a test if they have any of the many symptoms. There's roughly 1 person in 100 with celiac but most of them don't know it and are risking getting or staying sick by not finding out. There's further info for them and you here: https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/ I'm going to ask a mod to move your post and my reply to a new thread, but wanted to give you an answer first The good news is you've found a great site and there will be lots of support for you here. You've also got 'lucky' in that if you're going to have an autoimmune condition, celiac is a good one Most react really well to the gluten free diet and you will hopefully have much more healing to come! Best wishes Matt