Baking and Cooking with Almond Flour


Almonds ­- your healthy, go­-to snack when the hunger pangs kick in. Fortunately, it’s now easier than ever to reap the benefits of the superfood and tuck into something delicious by incorporating almond flour into your favourite recipes. Give your bakes a healthy boost by swapping traditional refined flours for low­ carb, high protein almond flour without sacrificing taste.

Using Almond Flour

Although almond flour behaves a little differently to regular flour because it lacks gluten, it can easily substitute traditional flours as a high protein alternative in all baking. Almond flour has a very subtle flavour and does not weigh down cakes or breads, so there’s no need to alter your favourite recipes, although we suggest you take a look at our tips below before you get started:

  • Replace regular flour with the same volume rather than by weight
  • When baking with yeast, you can replace 10­-20% of the wheat flour with almond flour
  • You should then also increase the amount of liquid by about 5-­10%
  • You may want to add a little more raising agent to your recipe, as almond flour can sometimes result in a flatter bake
  • If you are converting a recipe that calls for almond meal, keep in mind that almond flour is less dense and oily so may require slightly more moisture
  • Slightly reduce oven temperatures and keep an eye on bakes as they may brown faster
  • Allow your bake to cool completely to prevent crumbling ­- the texture will also improve with setting
  • You could also add xanthan gum or Sukrin Fibrefine to make up for the lack of gluten and prevent crumbling

Sukrin Almond Flour is 40% protein, and as such can be used as a brilliant source of protein in meals ­ a slice of a low­carb almond flour loaf with soup makes a filling lunch. Adding a scoop to smoothies, yoghurt and porridge will pack extra protein into your breakfast and snacks, keeping you fuller for longer.