Almond flour as a gluten-free alternative

Gluten intolerance or celiac disease is becoming more well-known when it comes to diets and food patterns. The deliberate omission of gluten from a diet is also becoming more and more common.

Nieuws image

Gluten intolerance or celiac disease is becoming more well-known when it comes to diets and food patterns. The deliberate omission of gluten from a diet is also becoming more and more common.

Finding already prepared gluten-free products is not that easy. After all, many products like pizza dough, pasta, bread, breaded goods, cakes and pastry contain gluten but also beer, ice cream, meat products, etc.

You can therefore use nuts or nut flours yourself, as they don’t contain gluten. Almond flour is the most popular of these nut flours. Not only is it a good substitute for wheat flour, but it contains a lot of protein and vitamin B and is low in fat and carbohydrates.

Ranobo almond flour consists of 100% ground and blanched almonds. It is perfect for the preparation of various doughs for bread, cakes, biscuits or crackers. The flour produces a batter that is more moist than a standard dough. This is because the flour does not contain gluten, and normally the gluten bind the ingredients in a dough. Your end product will therefore dry out less and it will be creamier. If it is too moist, you can always combine it with other healthy flour alternatives such as buckwheat, rice or oats.

Almond flour is best kept cool and airtight.

Scroll to Top