Naturally Good Food

Almond Flour Mandelmel Fat Reduced - 250g

Flour - Gluten-free - Baking

Almond Flour Mandelmel Fat Reduced - 250g
Brand: Sukrin


Item price: £8.45

6 for £45.60 £7.60 ea

Code: 011.0072
Barcode: 7090017541200

Sukrin fat-reduced organic almond flour. Almond flour can be a good alternative for people who cannot eat wheat flour. This fat-reduced almond flour consists of finely-ground almonds from which 80% of the fat has been extracted by cold pressing. Almond flour is very versatile and can be used in baking and cooking as a healthier alternative.

A good alternative to wheat flour

Low carb

Naturally gluten free

Rich in minerals and fibre

High in protein

Ingredients -

Sukrin almond flour contains the same healthy fatty acids as almonds, but in smaller quantities. In Sukrin almond flour over 80% of the fat from the almonds is removed by cold-pressing, to make it more suitable as flour. This also reduces the calorie content by 53% compared to regular almond flour, and the shelf life is also improved. Our almond flour can be stored for one year in its original packaging.

Almond flour has a high content of minerals, including magnesium, iron, potassium, copper, manganese and zinc. It also has a very high protein content, 40%.

Dietary Attributes -

100 g almond flour contains:

293 kcal

40 g proteins

8 g carbohydrates

11 g fat, of which 1 g saturated fat

33 g fibre

More -

Whenever you use flour, you can also use almond flour. Almond flour behaves a little differently compared to regular flour because it lacks gluten. Gluten makes it possible for yeast dough to rise as the gluten forms a network of small walls that hold gas trapped in the dough. Gluten also acts as a binder in the dough and makes it easier to handle. 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 not baking with yeast, you can replace up to 100% of the flour. As almond flour has such a high fiber 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. Be aware that when baking with 100% almond flour, the dough sticks together less well than dough with flour. A tip is to add a binder such as Xanthan Gum

gluten free dairy free

Item price: £8.45

6 for £45.60 £7.60 ea

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