Almond flour is a product obtained from the processing of almonds (Latin Prunus dulcis), the fruit of a tree or shrub with the same name, by crushing and drying the nut pulp.
This flour is hygroscopic, it is able to absorb and retain moisture well. Thanks to this, baked goods made from almond flour retain their freshness for longer and do not stale.
Composition and useful properties
The calorie content of almond flour is quite high – about 605 kcal per 100 grams. At the same time, this product is extremely valuable in its chemical composition. It contains saturated fatty acids, almost the entire line of B vitamins, choline, beta-carotene, calcium, magnesium, phosphorus, iron, chlorine, sulfur, potassium, biologically active components, antioxidants and phytoestrogens.
Almond flour contains all the valuable components of a fresh nut kernel. Moreover, they do not lose their useful properties even after heat treatment.
A particular benefit of almond flour is that it is virtually gluten-free, so it can be used to make a variety of foods and pastries suitable for gluten-sensitive people.
