You wonder what the difference is between ground almonds* and Almond flour* is? Then you've come to the right place. We'll tell you what makes the two different.
Almond flour* is particularly popular with low-carb fans. It is mild, has a fine consistency and is a good substitute for flour.
In addition, it also provides healthy nutrients and wonderfully rounds out a balanced diet.
Besides the Almond flour* but there are also ground almonds*. Many people wonder whether there is a difference here at all.
The answer: Yes, there is. They are two different products that have different properties and are produced in different ways.
Table of contents
What are ground almonds?
The term "ground almonds*" speaks for itself. They are exactly what the name suggests.
Whole almonds are ground as they are and thus have all the ingredients of the original almond.
If the ground almonds have brown rinds, they were ground with the shell. White ground almonds* are simply blanched.
What is almond flour?
Also Almond flour* is made from almonds. However, these are de-oiled or partially de-oiled. What does that mean exactly?
Almond oil* is also obtained from almonds. The almonds are crushed and then gently cold-pressed. In addition to the oil, a residue remains, the so-called press cake.
This press cake contains significantly less fat than the original almond. From it the deoiled Almond flour* is produced. Finely ground, this produces genuine de-oiled almond flour.
Depending on the degree of deoiling, the almond flour is then either deoiled or partially deoiled.
Deoiled almond flour
It results from the fact that the almonds are pressed very hard and several times during the oil production.
The more often and the more strongly the almonds are pressed, the less fat the press cake contains. On average, a deoiled almond meal contains about 10 percent fat.
The almond flour has a longer shelf life than the partially de-oiled variety, but it is also a bit drier. This is also the reason why recipes with almond flour sometimes work and sometimes not.
If the recipe doesn't specify whether the flour is de-oiled or only partially de-oiled, your baked goods may not turn out right because you would have needed either more liquid, a little more fat, or less of it.
Partially deoiled almond flour
The almonds are not completely pressed out, which results in this almond flour. From the press cake is obtained a high quality Almond oil* won.
For us, this means that we get an almond flour with a slightly higher fat content, on average about 15 percent. This is important to know when it comes to low carb baking.
What is the difference between ground almonds and almond flour?
Fat percentage and calories
We now know that deoiled almond flour has less fat and fewer calories, making it lighter and drier than ground almonds*.
The oil content of ground almonds is higher, resulting in a juicier, fluffier and airier product. Of course, because there is more oil, the almonds also have significantly more calories.
Besides the fat content, however, there are also other differences. Real almond flour is usually ground much finer. In addition, deoiled almond flour also contains significantly more proteins and fiber.
We have compared the nutritional values per 100g of almond flour and ground almonds.
| Almond flour | Ground almonds | |
|---|---|---|
| Calories | 315 | 596 |
| Fat | 11 g | 50 g |
| thereof unsaturated fatty acids | 1 g | 4 g |
| Carbohydrates | 4 g | 9 g |
| Protein | 40 g | 21 g |
| Dietary fiber | 20 g | 13 g |
Baking behavior and taste
Almond flour differs from ground almonds in terms of baking characteristics and flavor. Depending on what you want to prepare, one or the other fits better.
The taste of ground almonds is more pronounced than that of deoiled almond flour.
The ground almonds are ideal for sweet doughs such as muffins, pancakes, cake batter and macarons. They are also great in yogurts, mueslis, smoothies and shakes.
Flavors have also been removed from the almond flour by the de-oiling process, making it a very neutral flour.
Almond flour can be used instead of any other type of flour, as it has a very low inherent taste. In addition to sweet baked goods, it is also suitable for savory treats such as bread, rolls or Pizza ideally suited.
Can you replace ground almonds with almond flour?
Almonds and almond flour differ in their fat content. As a result, they have different baking properties.
This will change the result and therefore it is not recommended to replace ground almonds with almond flour.
During baking, deoiled almond flour attracts a lot of liquid and gives structure to the dough. Ground almonds, on the other hand, bind less liquid and result in a dough that is not as easy to shape.
This will make two different doughs. You can use both. It depends on the recipe and the other ingredients.
What should I look for when buying almond flour?
You should be careful when buying almond flour: Ground almonds are sometimes sold as almond flour. The nutritional information provides clarity here.
To make sure you're getting the best flour possible, it's important to briefly check the nutritional information.
If a description such as "natural almond flour" is used, it is very likely that the product contains ground almonds. If, on the other hand, "real almond flour" is written on the label, it is most likely deoiled almond flour.
The problem is that ground almonds, marketed as almond flour, are often more expensive than ground almonds.
Due to the more complex manufacturing process, deoiled almond flour is usually more expensive than ground almonds.
To save some money you can But almond flour also easy to make yourself.
What is almond protein?
Another thing to keep in mind: Almond flour is sometimes called almond protein.
This is often deoiled almond flour, which is usually sifted with a high protein content. However, the process and the end result are exactly the same.
How do I store almond flour properly?
It is best to consume the flour quickly. Indeed, at room temperature it can quickly become rancid.
If you want to store it, put it in an airtight package and keep it in a dark and cool place.
It is best kept in the refrigerator. Here it lasts 4 to 6 weeks.
But even then, the rule is: consume as soon as possible, otherwise the flour namely becomes rancid.
You can tell if it's still good by a smell test.
Smell it directly after the almond flour. Remember this delicious, sweet scent. If it smells different later, it's most likely rancid. I can't describe the scent, but if it's rancid, you'll definitely notice it.
Our conclusion
Almond flour and ground almonds are often confused, but it is important to know the difference between the two. Ground almonds are simply ground almonds. They contain all their fat and are blanched at most. Almond flour, on the other hand, is made from almond oil residue.
To browse further:
* Advertising & affiliate links: Our website is financed by advertising and affiliate links. As a partner of linked stores (e.g. Amazon) we earn from qualified sales.
Read more
