Robin Hood® Almond Flour (Gluten Free)
Almond flour is a unique and delicious alternative to wheat flour. It’s made with only one ingredient - finely ground almonds.
Almond flour is milled from blanched whole almonds and then finely ground. It has a densely rich texture, no preservatives or additives, it is gluten free, wheat free and grain free. Almond flour adds a soft texture and sweet flavour to all baked goods.
How to use almond flour:
- In recipes that have been specifically developed for almond flour.
- Combined with other non-grain flours (such as Coconut) or Robin Hood Gluten Free Flour Blend.
- Added to any recipe calling for Wheat flour.
Best For:
Cookies, cakes, pancakes, breads, pie crust, crisps and muffins. Also for savoury dishes in place of bread crumbs.
For Great Results, Follow These Guidelines:
Adding Almond flour to wheat flour recipes may increases moisture, softens the texture and adds a touch of sweetness. Add up to 25% almond flour to existing wheat flour recipes without adjusting the liquid. Almond flour also makes a delicious breading for meat and plant based proteins such as chicken, fish, or tofu.
- Available Sizes:
Product FAQs
Storage
Store in a clean, dry area at room temperature.
The shelf life of this product is 10 months from the date of manufacture.
Substitutions
While Almond Flour is not a 1:1 substitution for wheat flour, it can be added to most baking recipes without adjusting the other ingredients.
Start by adding up to 1/4 of the total amount of wheat flour called for in a recipe. For example, if a recipe calls for 1 cup (250 mL) of wheat flour, 1/4 cup (50 mL) of almond flour can be added without adjusting the other ingredients.
It adds a soft texture and sweet flavour to baked goods and is recommended for use in sweet breads such as Babkas, Cinnamon Rolls and Challah, as well as cookies, cakes, muffins, pancakes, and quick breads. It can be used in place of bread crumbs in savoury recipes and makes a delicious breading for meat and plant based proteins.
Flour safety tips
The following tips from PHAC outline steps to ensure the proper usage and handling of flour:
- Do not taste raw dough or batter. Eating a small amount could make you sick.
- Bake or cook items made with raw dough or batter before eating them.
- Always use hot water and soap to wash any bowls, utensils, or surfaces that flour was used on.
- Wash your hands with soap and warm water immediately after touching flour, raw dough or batter.
- Contact your healthcare provider if you think you have become ill from eating raw dough or batter or from consuming or handling a flour product.