TIPS

for baking with almond flour

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Let’s explore some basic dos and don’ts of baking with almond flour.

• Do tent baking dishes with foil while they bake. Because of its higher fat content, almond flour tends to brown faster.

• Do store almond flour in the fridge or freezer for maximum staying power and freshness.

• Do cool baked goods for at least 30 minutes. Almond flour creates baked goods that are extra moist and tender, so they may crumble or fall apart if handled before completely cooled.

• Do use high-quality almond flour rather than almond meal. Try Blue Diamond Almond Flour. In the almond business for decades, Blue Diamond delivers a finely ground product, using high-quality California-grown almonds.

• Don’t pack almond flour into the measuring cup. Scoop directly from the bag then level off the top.

• Don’t worry about overmixing. Because almond flour is gluten free, your batter won’t develop a tough texture as it might with other flours. 

• Don’t store finished products in an airtight container.  Almond flour’s higher fat content tends to keep baked goods soft and moist for several days longer than those made with conventional flour.

TRICKS AND TECHNIQUES

for baking with almond flour

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Let’s explore some important techniques to help you bake like a boss.

Because almond flour is naturally gluten free, adding a binder helps develop the right consistency and texture needed for baked goods. You can use

• EGG WHITES
• XANTHAN GUM
• PROTEIN POWDER
• PSYLLIUM HUSK

To keep baked goods tender and moist (which can extend shelf life), butter and vegetable oil are common ingredients in baking recipes. Because almonds are a great source of healthy fats, almond flour already has a high fat content. You’ll find you can reduce the amount of fat or oil in a recipe by 25 percent when you bake with Blue Diamond Almond Flour.

Thanks to its high fat content, almond flour tends to achieve a golden brown faster than baked goods made with conventional flour. Generally, decrease the suggested oven temperature by 25 F and reduce cook time by about one-quarter.