“Besides having a slightly nutty, yet subtle flavor, almond flour is on fire because it’s gluten-free and contains more protein than regular flour,” says Bonnie Taub-Dix, RDN, nutritionist and author of Read It Before You Eat It.

In addition to being a good-for-you option, almond flour is also super simple to use. “I love to bake with almond flour because it’s an easy one-for-one swap with flours of lesser nutritional value,” Taub-Dix says. “It also adds a richer flavor.” That’s why, when consulting with clients, Taub-Dix often recommends almond flour for baking, breading chicken or fish, or thickening soups.

Though almond flour doesn’t look too different than typical wheat flour, its nutrition couldn’t be farther from that of regular flour.

Here’s what you get in a quarter-cup serving of almond flour, according to the USDA – https://lowcarbmag.com/almond-flour-a-great-low-carb-flour-alternative-rds/

      

Filed under: Low Carb

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