Almond Meal VS Almond Flour
What’s the Difference?
One of the main questions I have been asked by my followers is, “What is the difference between almond meal and almond flour?”
Well, for starters…yes, they are both basically the same thing: ground almonds. But the difference between the two and how to use them is actually much deeper than first meets the eye.
Traditionally, almond meal is coarser than flour and has the skin of the almond left on. I find almond meal is better used for recipes when you might want an added texture or crunch. Some examples would be crumble toppings, chicken or fish breading, and crusts.
Almond flour, on the other hand, is generally blanched (a process of removing the skins from the almond). Plus, almond flour is ground into a finer texture than almond meal, which makes it ideal to use in place of traditional flours while baking.
Through some experimentation, I’ve had great success using almond flour in my baking. Generally, I use almond flour alongside other regular gluten-free flours. I’ve found almond flour helps to keep baked goods moister than some of the gluten-free flour blends available to buy in stores.
Here is a recipe which uses only almond flour to make a moist, delicious gluten-free cake:
Almond Flour Cake
3/4 cup Kerrygold Butter, softened
1 cup Wholesome Organic Sugar
4 organic eggs
1/2 cup organic whole milk
1 tsp vanilla extract
1 tsp almond extract
1 1/2 cups Bob’s Red Mill Almond Flour
1/2 cup Bob’s Red Mill Organic Coconut Flour
2 tsp baking powder
1/4 tsp sea salt
Preheat oven to 350°F. Line two 8″ round cake pans with parchment paper, or grease and lightly flour the pans.
Cream butter and sugar until light and fluffy. Add in the eggs, one at a time, and beat until fully blended. Next, add in milk and extracts then mix until combined.
In a separate bowl, combine Bob’s Red Mill Almond Flour and Organic Coconut Flour, baking powder, and salt.
Add the dry ingredients into the creamed mixture and beat until smooth.
Divide batter evenly between the prepared cake pans and smooth the tops. Bake until the center is set and a toothpick comes out clean, about 25 – 30 minutes. Let cool completely, then frost as desired.
So, in a quick summary:
Almond Meal – Coarser texture, skins left on, better for cooking foods with texture.
Almond Flour – Finer texture, skins removed (blanched), better for traditional baked goods.
- One of the only alkaline forming nuts
- Provides more calcium than any other nut
- Almond flour is rich in both protein and fiber
- Like coconut flour, almond flour is one of the go-to choices for specialty diets such as paleo, gluten free, and low carb.
If you want to give it a try, check out a couple of my delicious gluten-free recipes utilizing almond flour: