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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
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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
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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
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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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