Sukrin Whole Food Flours

Our range of natural Whole Food flours are low in carbohydrates and make great, tasty alternatives to wheat flour. Naturally gluten-free.  Perfect for your healthy cooking & baking, and to use as natural protein or fibre supplements.

 
 

Sukrin Organic Almond Flour

Whole Food flour substitute, high in protein, low in fat, made purely from cold-pressed raw Spanish almonds.  Use to make healthy breads, cakes and cookies, and as a delicious raw food supplement.

 
 
 
 
 

About Sukrin Almond Flour

Fat-Reduced Almond flour from Spanish Almonds

Sukrin Fat-Reduced Almond Flour is made from cold-pressed raw whole almonds.

  • Naturally gluten-free
  • Low GI, low-carb
  • High in protein, fibre, vitamins, minerals and antioxidants
  • Healthy alternative to wheat flour and ground almonds in baking and cooking


A good alternative to wheat flour

Almond flour can be a good alternative for people who for various reasons don´t wish to or cannot eat wheat flour. Our fat-reduced almond flour consists of finely-ground almonds from which 80% of the fat has been extracted by cold-pressing. Almond flour is very versatile and can be used in baking and cooking as a healthier alternative.

Sukrin almond flour contains the same Essential Fatty Acids (EFA’s) as almonds, is high in protein, fibre and antioxidants, and has the essential minerals magnesium, iron, potassium, copper, manganese and zinc.


Benefits of Sukrin Almond Flour

Our almond flour contains the same healthy fatty acids as almonds, but in smaller quantities. In our almond flour over 80% of the fat from the almonds is removed by cold-pressing, to make it more suitable as flour. This reduces the calorie content by 53% compared to regular almond flour, and improves the shelf life. Our almond flour can be stored for one year in its original packaging.

Almond flour has a high content of minerals, including magnesium, iron, potassium, copper, manganese and zinc, and consists of 40% pure protein.


Nutrition per 100g

  • Energy.......................1318kj/315kcal
  • Fat.................................................11g
  • -of which saturated fat.................1g
  • Carbohydrates...............................4g
  • -of which sugars............................2g
  • Dietary Fibre................................20g
  • Protein..........................................40g
  • Salt..................................................0g

Nutritional content can vary by harvest. Typical values* All our products are GMO-Free.


Baking with Sukrin Almond Flour

Whenever you use flour, you can also use almond flour. Almond flour behaves a little differently compared to regular flour because it lacks gluten. Gluten makes it possible for yeast dough to rise as the gluten forms a network of small walls that hold gas trapped in the dough. Gluten also acts as a binder in the dough and makes it easier to handle. 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%.

When not baking with yeast, you can replace up to 100% of the flour. As almond flour has such a high fibre content, it will soak up more liquid, up to twice as much as other types of flour. You should therefore reduce the amount of almond flour to 50-60% of the original amount of flour, or increase the amount of liquid in the recipe. Be aware that when baking with 100% almond flour, the dough sticks together less well than dough with flour. A tip is to add a binder such as Fibrefine.

FAQ

Can I use almond flour in recipes where I would normally use ground almonds?

You can replace some of your regular ground almonds with almond flour very successfully, keeping all of the almond flavour and goodness, with only 60% of the fat, thereby also reducing the overall calorie content of your recipe. (Ground almonds 575kcal per 100g compared to Sukrin fat-reduced Almond Flour 331kcal per 100g)



Is almond flour suitable for a Paleo diet?

Almonds are highly recommended for the Paleo diet. However, they are also high in fat, and can be hard to digest. By including almonds in the form of Sukrin Fat Reduced Almond Flour, you will get all of the benefits, minus the high fat content and possible digestive issues.



Is Almond flour low-carb?

Almond Flour is very low in carbs, having only 4g carbs per 100g. It´s also high in fibre with 20g per 100g.



Is almond flour gluten-free?

Almond flour is naturally gluten free, and is a perfect addition to all your gluten-free baking and cooking. Sukrin Almond Flour is low-fat too, and so lower in calories than ground almonds or almond meal.



What nutrients does Sukrin Almond Flour contain?

Sukrin Almond flour has a nutritional advantage over many processed flours in that it contains the same nutrient profile as whole almonds. Whole or ground, almonds have more nutrients per serving than any other tree nut.
Our Almond flour is 40% pure protein, and is also a good source of fibre.
Sukrin Almond flour is an excellent source of vitamin E, a powerful antioxidant that serves to protect cells against damaging free radicals and support immune function. A quarter of a cup of almond flour provides 40 percent of the recommended dietary allowance for vitamin E. Almond flour is also a good source of the B vitamins folate and niacin, as well as magnesium, calcium, iron and potassium.



Does removing the oil remove the essential fatty acids?

Sukrin Fat Reduced Almond Flour, even though it has had some of it´s oil removed, still contains lots of beneficial EFA´s.



How is the fat removed from the almonds?

Our carefully sourced almonds are gently cold pressed to release the natural oils, before being simply milled to produce our Fat Reduced Almond Flour.



Is Sukrin Almond Flour raw?

Our carefully harvested almonds are simply cold pressed and milled to produce raw, fine, natural flour. No heat is used in the process.



How long does almond flour keep for?

Almond flour, as with all of our natural wholefood flours will keep for 1 year after opening. Store in an airtight container to retain maximum freshness.



How can I incorporate almond flour into my cooking?

There are so many ways that you can use almond flour. Use to replace some of the ground almonds in all of your favourite recipes. Replace a proportion, even all, of your regular flour, in any recipe, will add protein and fibre as well as reducing the carb content. Use to make breakfast pancakes instead of regular flour. Add to curries to thicken and add flavour. Use to make pastry, perhaps in combination with another gluten-free low- carb flour.



How can I use almond flour as a supplement?

Almond flour is easily incorporated into your diet, to benefit from it´s high levels of protein, fibre and healthy nutrients. Add to your soup as you serve it, or whizz into your breakfast or post workout shake or smoothie. Stir into your oat or quinoa porridge, or sprinkle some into your fruit and yoghurt. Adding 20g of almond flour will add 8g of pure plant protein, and 4g of healthy fibre.



Is almond flour suitable to use to add protein to my diet?

Adding almond flour is a great way of adding protein to your diet, with 40g of protein per 100g of flour.



What ratio should I use almond flour in my baking?

If you are baking yeasted gluten-free bread, you can replace 10-20% of your gluten-free baking flour with almond flour to enrich the flavour, and add texture. Be sure to add some Xanthan gum or other gluten substitute, as this will stabilise the air pockets as the bread rises. If you are not baking with yeast, you can use up to 100% almond flour. The high-fibre content means that it will soak up more liquid, so reduce the almond flour to 50% of the original flour, adding a little more if necessary. Add some Xanthan gum or Sukrin Fibrefine to help it bind.



Does Sukrin Almond Flour have a low GI?

Sukrin Almond Flour comes in at less than 1 on the Glycemic Index, while wheat flour in comparison has a GI of 70! Sukrin Almond Flour has virtually no effect on the blood sugar.



Where do our almonds come from?

Sukrin almonds are produced in Spain.



 

Compare

Our range of natural Whole Food flours are delicious gluten-free low carbohydrate alternatives to wheat flour.  Use for cooking & baking, and  as raw food supplements.

 

Peanut Flour

Fat-reduced flour from ground peanuts

  • 50% pure protein
  • delicious peanut taste and aroma
  • make low-fat peanut butter
  • use in curries, stews and stir-fries
  • low GI
  • naturally Gluten-Free

 

 

Coconut Flour

Fat-reduced flour from
coconuts

  • 50% pure fibre
  • from organic coconuts
  • only 9% carbs
  • adds natural sweetness
  • fine, creamy coloured flour
  • a little goes a long way
  • for sweet and savoury dishes
  • as a fibre supplement
 

Fibrefine

Fibre-rich gluten-free
white flour

  • makes gluten- free goods less crumbly
  • improves insulin sensitivity
  • promotes good bacteria
  • keeps blood sugar stable
  • simply add to your cooking and baking
 

Sesame Flour

Fat-reduced flour from sesame seeds

  • rich in protein
  • mild, nutty taste and aroma
  • make low-fat houmous
  • use in biscuits, cakes and bread
  • packed with healthy vitamins & minerals