11 Ways to Use Almond Flour

Food & Wine: 11 Ways to Use Almond Flour
Almond Flour Pancakes © Emily Farris
By Kristin Donnelly Posted April 24, 2014

Almond flour, also known as almond meal, is a protein-rich flour that’s often used in gluten-free and Paleo diet cooking. You can make your own by grinding blanched sweet almonds in a food processor, or buy it at the health food store. Because almond meal is rich in calories, use it in moderation.

1. Pancakes. For a subtle nutty flavor, substitute almond flour for one-quarter of the flour—whatever type you’re using—in your pancakes, or try these pancakes made entirely with almond meal.

2. Scones. To boost the protein in your scones, swap one-quarter of the flour for almond meal. Or, make these deliciously crumbly almond scones that are lightened with a bit of arrowroot flour.

3. Breading. Use almond flour in place of bread crumbs or flour to make a crust for fish or chicken tenders. For a crunchier, gluten-free coating, like the one on these chicken wings, use chopped almonds instead of very finely ground ones.

4. Meatballs and meat loaf. Substitute almond flour for any bread used in your favorite recipes.

5. Pasta. Add protein to your fresh pasta by swapping one-third of the flour for almond meal. Try this recipe for a completely gluten-free version.

6. Biscuits. Make pleasantly crumbly, buttery drop biscuits.

7. Gluten-free cookies. Use almond flour to make chewy-crisp cookies, like these simple honey-tahini ones or these fat gingersnaps. Or make crunchy, protein-rich biscotti.

8. Macarons. With nothing more than sugar, almond flour and egg whites, you can create the cookies for French macarons. Now all you need is a filling! And maybe some food coloring.

9. Almond cake. With just as few ingredients in a different ratio, you can make a cake, like this almond-honey cake from F&W Digital Award Winner Anja Schwerin. Or try this lemony version.

10. Brownies. Use almond flour to make incredibly fudgy brownies.

11. Pudding. Make a lightly sweet, milky almond pudding thickened with a bit of rice flour.

Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

Related: 5 Tips for Baking with Teff
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32 Amazing Gluten-Free Recipes

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