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Old 09-19-2004, 09:49 AM   #1
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Ground Almonds vs Almond Flour

What's the difference? Can ground almonds be substituted in place of almond flour?

Thanks!
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Old 09-19-2004, 12:43 PM   #2
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Tes, they can, just get them as finely chopped as possible. I do prefer the flour though as it is made from blanched almonds, and seems to taste more like flour.
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Old 09-19-2004, 01:08 PM   #3
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There's nothing added to the almond flour?

Thanks for your response scottsdalejulie.
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Old 09-19-2004, 04:19 PM   #4
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No, it's just blanched almonds. You know, almonds with the skin taken off. It's really a matter of preference. You cn order the almond flour on many sites including Netrition.
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Old 09-19-2004, 04:21 PM   #5
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I had been buying sliced almonds and grounding them. I have seen a bunch of recipes that call for the almond flour. I just wondered if I could use the ground almonds.

Thanks so much.
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Old 09-19-2004, 05:41 PM   #6
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Making Almond Flour
Shell almonds and place them in a saucepan. Cover them with water. Boil for 2 to 3 minutes. Drain and rinse nuts in cold water. Pinch off the almond skins by holding them at one end with your index finger and thumb. Place blanched nuts on a baking sheet and dry them out in a 300 degree preheated oven for about 5 - 10 minutes. Don't let them brown. Cool and grind in food processor. Add a few teaspoons of dry powder (Atkins bake mix or soy flour) for each cup of nuts once they have been coarsely ground, and continue running the food processor until the texture is as fine as you can get it.
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Old 09-19-2004, 07:52 PM   #7
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Ground blanched almonds and almond flour are one in the same. I wouldn't use roasted or roast them myself, though, at least, not if you're trying to replicate existing recipes using almond flour.
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Old 09-19-2004, 09:09 PM   #8
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Technically, ground almonds are just that... ground almonds. Also known as almond meal.

Almond flour is actually ground from the cakes left over after they've pressed oil out of the almonds.

Almond meal and flour are fairly interchangeable in recipes... you may notice that if you're using meal, there's a slightly different texture, and maybe a little more "oily".
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Old 09-19-2004, 09:39 PM   #9
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Quote:
Originally posted by dizneegirl
Almond flour is actually ground from the cakes left over after they've pressed oil out of the almonds.
Are you absolutely sure about this? I know peanut flour has been defatted but I don't think almond flour has any of the oil removed. At least not the brands I buy.
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Old 09-20-2004, 04:01 AM   #10
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I'm assuming that ground almonds and almond flour have the same amount of carbs then?
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Old 09-20-2004, 06:44 AM   #11
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Quote:
Originally posted by scott123
Are you absolutely sure about this?
Yes, I'm sure.

Before almond meal/flour was readily available commercially, I searched extensively to try and either find it, or find out how to make it (with the tools I had). As far as definition, flour is ground after the oil has been pressed out, meal is simply ground almonds.

That doesn't necessarily mean that the commercial almond flour is labeled correctly... it may actually be meal. Don't know if the labeling is regulated or not.
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Old 09-20-2004, 02:16 PM   #12
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More questions. Blanched almonds have the skins removed. Unblanched means the skins are on?

According to the almond flour that Netrition sells, blanched almond flour has 6g carbs, 3g fiber. Unblanched almond flour has 4g carbs, 3g fiber. Why does unblanched have less carbs?

BTW, also according to Netrition's unblanched almond flour it is not de-fatted. It does not say anything about blanched being de-fatted or not.
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