Almond flour is high in protein – 14 grams of protein per ounce – about twice that of wheat flour. Protein is important for building and repairing tissues, producing hormones and enzymes, and is a key building block of muscles, skin, bones, cartilage, and blood.
People who suffer from celiac disease or wheat intolerances must avoid foods with gluten, as it causes damage to the lining of the gut. This can lead to severe gastro-intestinal symptoms. Almond flour allows these people to enjoy baked goods without the negative health effects of gluten.
Several popular diets, including Ketogenic and Atkins, focus on reducing carbohydrates. For many, this means removing bread and pastries from their diets. Almond flour is low in carbohydrates, allowing some consumption of baked goods on these types of diets.
Rich in Vitamin E
Vitamin E is an antioxidant; a group of fat-soluble compounds that prevent damage from free-radicals. Vitamin E stops harmful molecules that accelerate aging and can increase the risk of cancer and heart disease.
Better for Blood Sugar
Almond flour is rich in magnesium, healthy fats, and fiber. This combination of nutrients means that almond flour releases sugar slowly into the blood stream for a sustained source of energy. This could help control blood sugar in people with or without type 2 diabetes.
California almonds are naturally Non-GMO, meaning all our almond varieties were developed using traditional breeding techniques. There are currently no genetically-modified varieties of almonds produced in the US.
Sourced from the top growers in the sunny valleys of California, our almonds are carefully selected and processed with care. Almond flour imparts a smooth, light texture and slightly nutty flavor that works across savory and sweet applications.