• Low in carbohydrates, rich in nutrients and with a slightly sweet taste, almond flour is gaining more and more popularity lately.
Notable health benefits
From a nutritional point of view, almonds contain a wide range of macro and micronutrients, but also phytochemicals beneficial for health, reducing the level of "bad" cholesterol and insulin resistance.
An article appeared on Healthline, highlights the positive effects of consuming almond flour on the body's health and explains why it is a better alternative to wheat flour than other types of flour.
High content of vitamins and minerals
Obtained by finely grinding almonds, almond flour will retain most of the nutrients. It is particularly rich in vitamin E, a group of fat-soluble compounds that act as antioxidants in the human body, thus preventing the negative impact of free radicals.
Magnesium is another valuable nutrient found in large quantities in almond flour. Involved in many processes in the human body, it improves blood sugar control and helps lower blood pressure.
Mineral substances such as potassium, phosphorus, calcium and copper are also present in the composition of almond flour, as well as a high fiber content.
Almond flour in pastry and bakery
Because it does not contain gluten, almond flour is successfully used to obtain gluten-free products, approved by those with gluten intolerance or celiac disease.
Easy to use, most recipes simply replace wheat flour with almond flour. The downside to wheat flour is the lack of gluten which makes the finished products flatter and denser.
But, as Ass. Univ. ec.dr.eng. Adriana Dabija from the Faculty of Food Engineering, "Ştefan cel Mare" University from Suceava, if the replacement percentage of wheat flour with almond flour does not exceed 25%, there are no significant changes in the texture of the finished product, giving it a sweet taste and a subtle nutty flavor.
Article written by Gabriela Dan, Editor of Arta Albă
Read on White Art and the article: Sorghum, a gluten-free alternative to wheat flour
