Baking
can be a difficult task under any circumstances! Then when you throw in the added challenge of
baking gluten-free or even vegan, we’re talking about a whole other level of
baking expertise here.
But
it doesn’t have to be unachievable! One
of the main reasons I actually created my blog was to help simplify what to many
people is a mind-blowing task: creating desserts and meals for a variety of
dietary needs. This is why most of the time you’ll find me using a simple,
pre-packaged gluten-free baking flour blend.
As
most of you who follow me already know, I’m a huge fan and supporter of Bob’s
Red Mill Gluten-Free All-Purpose Flour. The reasons why will be discussed in another edition
of Brian’s Baking Tips, because today we’re not here to discuss my
favorite flour. No, we’re here to
discuss the world of baking with almond flour!
When used correctly, it can truly heighten and enhance the dish you’re
creating or if used incorrectly...it can unfortunately become a total flop.
So what is almond meal, you may ask? Well, in a nutshell (pun intended), almond
meal is basically finely ground, blanched almonds! It is important that
it be finely ground!
We are trying to mimic the texture of flour
so we don’t want to be finding chunks of nuts in our baked goods.
Now,
I am one who's willing try anything at home once, and if you’d also like to try
your hand at making it yourself, then here we go.
You’ll need:
1/2 cup
fresh organic blanched raw almonds
Place
the almonds into a 'dry' container for your Vita-Mix. When I say dry, I don’t mean to make sure it’s
not wet. If you have the full set-up
with your Vita-Mix, then you should have a blending container which is meant to
be used with dry ingredients for making flours and nut butters. If by chance you don’t have a Vita-Mix, then I
do suggest getting one because they’re AMAZING! But if that’s not an option, then you can
still try making your own almond flour using a food processor or even a coffee
grinder. However, I will say you’ll find
the texture to be less fine and not as similar to flour.
So to start, place your almonds into the Vita-Mix container and process until you have a nice fine, powdery consistency. Be sure to NOT over process or you’ll soon go from almond flour to finding yourself with homemade almond butter on your hands. Of course, who would really mind that, right? But for today our goal is to make homemade almond flour.
After you have a nice fine texture with the processed almonds, it’s time to
sift them. In a flour sifter over a
medium bowl, sift the almonds in small batches. Once you’ve done this, any remaining large
pieces of almonds should be separated, and now in the bowl is pure almond
flour!
If you’re just making this in small portions to use right away, then storage won’t be a concern. But if you prefer to make things up ahead of time to have on hand for when you’re ready to bake, then be sure to store your almond flour in an airtight container in the freezer to keep it from going rancid before you can use it. Since almonds are high in healthy fats, there is a large content of oil that can go rancid rather quickly when ground.
So
some might ask is this the method I use when I want almond flour for my baking? My answer to that is, "Um...yeah, no!"
It’s not because this homemade method doesn’t work. It's simply a matter of convenience. For me, juggling a full time job in the
health food industry and then baking for hours after work not only for my blog but
for my store cafe as well, makes me want to use the most time effective way possible.
So that means buying an already made almond
flour from a brand I trust! Yes, I might be starting to sound like a broken
record when I say Bob’s Red Mill is my favorite for not only their Gluten-Free
All-Purpose Flour, but they are also my favorite when it comes to almond flour. Is that too much of a surprise? Haha.
So what ratios would I use for almond flour in my baking? Well, if you reference the Bob’s Red Mill
website, they say to replace 25% of the flour your recipe calls for with almond
flour. That is a great starting point
for most people! But at times I have
even been so adventurous as to try a 50% substitution. WOW, I know I’m such a risk taker!
What
I have found through trial and error, is that adding almond flour to any type
of baked goods you make gives an added depth of flavor and texture that is just
lovely. So give it a try and let me know
what you think!
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