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Fat-reduced almond flour

Fat-reduced almond flour is a versatile ingredient that can be used in baking and cooking by anyone looking to prepare healthy meals. Due to its modest effect on blood sugar levels, it is perfect for those who prefer foods that are friendly to blood sugar.

  • High in protein
  • High in fibre
  • Naturally gluten-free
  • Rich in vitamins, minerals and antioxidants
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Baking with fat-reduced almond flour

You can replace parts of conventional wheat flour with almond flour in your baking. You just have to keep in mind that almond flour behaves a little differently compared to regular flour, as it’s gluten-free. If you use a large amount of almond flour, we recommend adding a binding agent, like Fiberhusk.

When baking with yeast, you can replace 10-20% of the wheat flour with almond flour. You should then also increase the amount of liquid by about 5–10%. When baking without yeast, you can replace up to 100% of the flour. As almond flour has such a high fibre content, it will soak up more liquid, up to twice as much as other types of flour. You should therefore reduce the amount of almond flour to 50–60% of the original amount of flour or increase the amount of liquid in the recipe.

Ingredients

Defatted and ground almonds.

Nutritional information

Per 100 g
Calories 366 kcal
Fat 10 g
of which saturated fat 0,8 g
Carbohydrates 11 g
of which sugars 7,5 g
Dietary fiber 13 g
Protein 51 g
Salt 0 g

Allergens

Almonds

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