Are Ground Almonds And Almond Flour The Same?

Ground almonds are used to make almond meal and flour. They are, however, processed differently, resulting in distinct hues, textures, and flavors.

Almond meal

Almond meal has a gritty consistency with dark specks or patches due to the presence of the skin in the final product. It also has a greater grain size than other grains.

Almond flour

Almonds are soaked in boiling water to remove the skin before grinding, resulting in a light, almost white product.

Almond flour has a moderate flavor and finer granules than other flours. It’s been finely ground to the point where it’s practically powdery.

Ground almonds are used to make almond meal and flour. The key distinction is that almond flour is created from blanched almonds, resulting in color, texture, and flavor changes.

Can I substitute ground almonds for almond flour?

When a recipe calls for almond flour, it’s almost certainly referring to blanched almond flour, which is prepared from blanched almonds. Blanched almond flour is ideal for creating authentic-looking baked items that are free of brown specks.

Almond meal is the term for ground whole almonds that can be used interchangeably in most almond flour recipes. If you do this, take in mind that the texture and appearance will be slightly different. Almond meal tends to make baked foods more cake-like in texture, so these cookies will be less crisp and buttery.

What is a good substitute for almond flour?

If it fits with their dietary preferences and needs, people can substitute wheat flour for almond flour.

Wheat flour and all-purpose flour have more carbs and are fat-free than almond flour. Wheat flour is therefore incompatible with a paleo or ketogenic diet.

Wheat flour also includes gluten, so it is not suited for people who follow a gluten-free diet.

White flour is a refined carbohydrate that can raise blood sugar levels. Whole wheat flour’s sugar is absorbed more slowly. Choosing healthy grains such as wheat flour over refined grains such as white flour can aid in weight management and energy maintenance.

Most baking recipes may be made using wheat flour or all-purpose flour, but when replacing almond flour, other ingredients may need to be adjusted.

Why almond flour is bad for you?

This might result in high blood sugar rises followed by fast dips, leaving you weary, hungry, and seeking sugary and calorie-dense foods.

It has a low glycemic index, which means it releases sugar slowly into your bloodstream to provide a steady supply of energy.

Almond flour, as previously said, includes a surprisingly large level of magnesium, a mineral that plays hundreds of roles in your body, including blood sugar management (10, 11).

Magnesium shortage is estimated to affect 25–38 percent of patients with type 2 diabetes, and addressing it through diet or supplements can help lower blood sugar and enhance insulin action (12, 13, 14).

In fact, the capacity of almond flour to improve insulin function may also apply to patients without type 2 diabetes who have low magnesium levels or who have normal magnesium levels but are overweight (1, 15).

This could suggest that almonds’ low glycemic index and high magnesium content can help persons with and without type 2 diabetes manage their blood sugar levels.

Because almond flour has a low glycemic index and is high in magnesium, it may be better for your blood sugar than traditional flours.

Can you replace normal flour with almond flour?

At a 1:1 ratio, almond flour can be used in place of conventional flour. It’s worth noting that almond flour may require a bit extra egg to tie it together. For additional information on a specific dish, see our almond flour recipe book!

Is almond flour made from almonds?

Almond flour is created from blanched (peeled) almonds, whereas almond meal is made from raw (unpeeled) almonds.

When comparing almond flour to almond meal created from leftover almond pulp (all three versions illustrated below — top: almond meal from pulp, middle: almond meal from raw almonds, bottom: almond flour), the differences are even more evident.

What’s the difference between ground almonds and almond meal?

Ground almonds are simply blanched raw almonds that have been ground and packed. Ground almonds don’t have the same fine texture as flour. The change in texture in your finished baked goods is obvious – they appear to be a little more “grainy” (no pun intended!).

Ground almonds are the same light ivory color of almonds without the skin. Because the skins are removed, they have virtually the same nutritional value as raw almonds, but with a little less fiber.

Unblanched almond meal is similar to blanched almond meal, but it’s made with raw almonds instead of blanched ones. So that the skins are also crushed up. This is a less frequent variety that does not work well in baking.

How is almond flour different from regular flour?

Almond flour is created from blanched, finely ground almonds. Almond flour, unlike all-purpose flour and other milled flours, is grain-free, gluten-free, and low in carbs, making it an ideal nut flour for people who follow a strict diet.

How does almond flour affect baking?

Sue Gray, who has worked in the King Arthur Flour test kitchen with me for the past 20 years, is one of the most knowledgeable baking scientists I know. She recently stated that she would like to try making chocolate chip cookies made entirely of almond flour.

The regular recipe (A) is on the left; the standard with a 25% almond flour replacement (B) is in the middle; and the 100 percent almond flour chocolate chip cookies are on the right (C).

Cookie A and cookie B are nearly identical, with the exception that cookie B is somewhat less crisp and some of the batch spreads out more. But, without a doubt, I’d enjoy either one.

Cookie C, made entirely of almond flour, spreads like cold butter on a hot griddle, providing 1/8″ thick cookies. These aren’t the most appealing treat, with chocolate chips swimming in a “puddle” of biscuit, and they’re also somewhat brittle. But what about flavor? Delicious!

Doughnut Muffins

These soft, high-rising muffins have long been a favorite of mine. They have a strong nutmeg/cinnamon flavor that reminds me of a fresh-from-the-fryer cake doughnut.

The almond flour variant, shown above right, has a darker-colored batter with the graininess of ground nuts.

The added oil from the almonds results in more browning in the almond flour muffins after they’ve been baked.

The 25 percent almond flour muffins are just as delicate immediately out of the oven as the regular muffins, but they have a longer shelf life: they stay soft and moist for three days, whereas the regular muffins start to dry up.

The almond flour muffins have a somewhat fuller flavor, according to one tester, who described them as “buttery.”

I’m noticing a pattern here that will carry over into numerous other recipes: a muffin prepared with almond flour doesn’t rise as high as one made with all-purpose flour.

Gluten is the protein-based structural element in all-purpose flour that causes baked foods to rise, which makes sense. Some of this structure is lost when all-purpose flour is replaced with almond flour.

Hot Milk Cake

What’s the best yellow cake you’ve ever had? Hot milk cake, an old-fashioned, butter-rich cake with medium-fine grain, outstanding moistness, and wonderful flavor, receives my choice. Chef Zeb Stevenson of Atlanta’s Watershed on Peachtree restaurant created our version.

I’m curious if the almond flour cake will brown more than the all-purpose flour cake.

Perhaps a smidgeon (that’s the almond flour cake on the right), but not by much.

The 25% almond flour cake, like the Doughnut Muffins, is somewhat more moist and tender than the ordinary cake. The almond flour cake slips through a fork like a hot knife into butter, whereas the conventional cake has just a smidgeon of springy resistance.

As you can see, the almond flour cake rises a little less than the Doughnut Muffins, which is a trend that started with the Doughnut Muffins.


The famous British teatime dessert has made its way to America, complete with everything from dried cranberries and sliced apricots to toasted pecans and chocolate chips. Not to mention the sugar or glaze on top!

Standard scone dough is notably softer than scone dough produced with 25% almond flour (right). It’s sticky and incredibly soft, but it’s shapeable.

The almond flour scones are almost too soft and moist for my tastes; a traditional scone is slightly dry and crumbly, and goes well with clotted cream or butter. It seems like overkill to add a topping to these delicious almond flour scones.

Baking Powder Biscuits

Biscuits: a Southern baker’s pride, baking a soft biscuit can be a difficult task for many of us. Even for us biscuit newbies, this specific biscuit recipe consistently creates delicate, high-rising biscuits.

The texture of biscuit dough made with 100 percent all-purpose flour (left) is similar to somewhat hard clay: it’s easy to work with and molds well.

While both doughs are simple to massage into a round, the almond flour biscuits require a flour dipped cutter before each cut to avoid sticking.

Almond flour biscuits (on the right) don’t bake up any browner than regular biscuits, reversing a previous tendency. This is most likely due to the fact that both varieties are already heavy in fat, reducing the influence of the extra fat in almond flour on browning.

Almond flour biscuits, with their larger surface area and lower rise, would create wonderful shortcakes.

The rich flavor of almond flour shines through even more in a simple baked dish like biscuits: almond flour biscuits (above, right) have a hint of sweetness and a rich nuttiness that ordinary biscuits lack.

Standard biscuits, on the other hand, are more substantial and hence better suited to sandwiches or sliders. Around the equator, a regular biscuit (above, left) simply splits into two halves; nevertheless, breaking an almond flour biscuit in half results in major crumbling. If you’re creating almond-flour shortcake, you’ll want to cut (rather than break) the biscuits apart.

Golden Pull-Apart Butter Buns

Everyone has a favorite recipe for soft dinner rolls, and this is mine. “Squishy white rolls” will always have a place at my table, even in these era of fancy artisan breads.

Because this is a yeast recipe, the rules have changed: instead of substituting almond flour for all-purpose flour (which will impair the rise), I’ll use 1/3 cup almond flour for each cup of all-purpose flour.

I add 1 cup + 2 1/2 teaspoons almond flour to the 3 1/2 cups of AP flour called for in the recipe.

When finished, the almond flour rolls have a slightly scattered appearance. Their ascent is similar, but they’re a little more sensitive and have a longer shelf life.

Soft, sensitive, and moist… yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes Both variants of this recipe yield a good roll, with the almond flour roll (cut open in the middle) being somewhat more tender and flavorful.

Again, almond flour enhances shelf life; the almond flour rolls stay a little moister after a couple of days in the bread box.

% Whole Wheat Sandwich Bread

Many bakers’ first step into whole wheat baking is 100% whole wheat sandwich bread, which is undoubtedly one of the most difficult tests a whole grain can face! This recipe, on the other hand, yields a fine-textured, moist loaf with good flavor — and with little work.

I’m curious how adding almond flour to a whole wheat recipe will affect the outcome. Will the fat in almond flour push this loaf over the top? Whole wheat flour, which includes oily wheat germ, is already rather rich in fat; will the fat in almond flour push this loaf over the top?

My almond flour bread begins with a strange-textured dough. It has a clay-like texture and lacks the flexibility of dough made entirely of whole wheat flour. See how the formed almond flour loaf has a bumpy texture?

The bread produced with almond flour rises substantially higher than the regular loaf, despite its “obstinate” appearance. Does the additional oil “grease” the gluten (or add moisture), loosening the dough and making it easier to rise? I’ll have to look into this further.

In comparison to the slightly chewy whole wheat loaf, the almond flour bread has a more soft and cake-like feel. Furthermore, the bread made with almond flour is slightly sweeter.

No-Knead Crusty White Bread

The beginner’s guide to crusty artisan bread is our 2016 Recipe of the Year. This is the easiest introduction to yeast bread you’ll ever have, with no kneading required — a rest in the fridge develops the dough just fine — and no kneading required.

A = almond: my almond flour loaf has risen higher than the all-purpose flour loaf, despite the fact that you can’t see it. Both loaves are baked and ready to eat.

Look at the slashes: the almond flour loaf (right) has expanded slightly less than the all-purpose flour bread once baked.

The regular loaf (left) has a more open crumb, indicating its increased expansion. What you can’t see is the chewiness of the loaf: it has a lot of bite. The bread made with almond flour is more soft, breaking apart easily in your tongue. In terms of flavor, the normal loaf has a tangier, yeastier flavor.

I’d use the original 100 percent all-purpose flour version in this recipe. The main strength of almond flour (tenderness) isn’t a good match for this crusty/chewy bread.

Furthermore, the oil in the almond flour degrades throughout the dough’s long, cool fermentation in the fridge, giving any bread produced after the third or fourth day a peculiar flavor.

Baking with almond flour: conclusions

  • You’ll probably notice a difference in how your baked goods rise or spread when you replace some of the all-purpose flour with almond flour in non-yeast recipes. Cake, biscuits, and muffins may rise less; cookies and scones may spread more.
  • Almond flour adds moisture and tenderness to yeast-based breads and rolls, which is great for soft dinner rolls but not so much for crusty/chewy breads or pizza crust. It’s possible that the rise will be affected or not. The addition of almond flour does not necessitate a pan size adjustment.
  • Almond flour gives flavor in the form of a slight sweetness (not enough to detract from savory dishes) and a richness.
  • By providing fat to baked goods, which helps preserve moisture, baking using almond flour enhances the shelf life of baked goods.

What have you discovered as a result of baking with almond flour? What are some of your favorite ways to use almond flour? Please let us know in the comments section below.

What flour Can you use in Keto?

Almond flour is arguably the most popular keto flour replacement. It’s made entirely of crushed almonds and contains only 3 grams of total carbs and 1 gram of net carbs per 2-tablespoon (14-gram) serving (3).

Almond flour can be used in baking as a 1:1 substitution for wheat flour, however baked goods made with almond flour tend to be a little spongy. It can also be used as a breading for fried, air-fried, or baked items, but keto baked products are its major application.

What is the healthiest type of flour?

Coconut flour is prepared by crushing dried coconut meat into a soft, fine powder, which is grain- and gluten-free.

It contains more calories than standard grain-based flours and is high in protein, fat, fiber, and minerals such as iron and potassium.

Coconut flour, unlike grain flours, includes a significant amount of fat. This fat is mostly saturated and mostly made up of medium-chain triglycerides (MCTs), which can help with inflammation and metabolism (1, 2).

Although it’s debatable, saturated fat from coconut is likely to have a different impact on your health than fast food, fried foods, and processed meats – and may even provide benefits (3, 4).

Coconut flour is also high in antioxidants and has antibacterial effects (5).

Cakes, cookies, breads, and other baked items benefit from the subtle sweetness of coconut flour.

It has a gritty texture and absorbs a lot of liquid, which can cause baked items to dry out. As a result, it’s best used in foods that rely on eggs for moisture and structure, such as muffins.

When substituting coconut flour for wheat flour, use roughly 1/4 of the amount called for in the recipe, then use another type of flour for the remaining 3/4.

In baked items, add 1 egg per 1/4 cup (32 grams) of coconut flour because it requires more liquid than other flours.

Coconut flour is gluten-free, high in fat, protein, fiber, and antioxidants, and low in carbohydrates. It tastes best in baked products like cakes, cookies, and muffins because of its gentle sweetness.