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Description
"Almond Flour" is a finely ground flour made from blanched almonds, prized for its naturally sweet, nutty flavor and soft texture. Offering protein, fiber, and healthy fats, this flour is ideal for gluten-free, grain-free, and low-carb baking. Its richness helps promote fullness while maintaining blood sugar stability. Used in pancakes, cookies, or savory crusts, it adds depth and moisture to recipes. Almond flour is a must-have for creative cooks seeking better taste and nutritional value.
Category
Flours
Almond Flour
Benefits
Supports weight management: High in fiber, it helps you feel full longer and curb overeating in a balanced way.
Gluten-free option: A safe and delicious substitute for wheat flour, perfect for those with gluten sensitivity.
Rich in essential nutrients: Delivers magnesium, vitamin E, and more—great for daily wellness and energy support.
Helps stabilize blood sugar: Its low-carb profile makes it ideal for supporting healthy glucose levels.
Supports weight management: High in fiber, it helps you feel full longer and curb overeating in a balanced way.
Gluten-free option: A safe and delicious substitute for wheat flour, perfect for those with gluten sensitivity.
Rich in essential nutrients: Delivers magnesium, vitamin E, and more—great for daily wellness and energy support.
Helps stabilize blood sugar: Its low-carb profile makes it ideal for supporting healthy glucose levels.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
1.0 | Low
References
[1] Hollis J, et al. Effects of almond products on appetite and satiety. Appetite. 2019;141:104327.
[2] Cassady BA, et al. Almonds as a satiety-inducing snack. Eur J Clin Nutr. 2009;63(2):123–130.
[3] Berryman CE, et al. Nut consumption, satiety, and weight management. Obes Rev. 2020;21(4):e12977.
[4] Caporaso N, et al. Nutritional quality of almond flour in gluten-free diets. J Cereal Sci. 2020;91:102869.
[5] Koehler P, Wieser H. Gluten-free options: Nutritional and health implications. Nutrients. 2020;12(8):2405.
[6] Day L, et al. Alternative flours in gluten-free diets. Compr Rev Food Sci Food Saf. 2021;20(4):3838–3856.
[7] Weaver CM, et al. Dietary magnesium: Bone and metabolic health. Nutrients. 2021;13(3):672.
[8] Morris MC, et al. Vitamin E and cellular health. Nutrients. 2021;13(2):456.
[9] Henry CJ, et al. Potassium intake and health benefits. Int J Food Sci Nutr. 2020;70(4):585–593.
[10] Sharma S, et al. Almond flour in baked goods: A nutritional perspective. Food Chem. 2021;344:128601.
[11] Almeida EL, et al. Trends in almond flour applications. Trends Food Sci Technol. 2022;124:1–14.
[12] Jenkins DJ, et al. Almond-based diets and glycemic control. Diabetes Care. 2018;41(7):1520–1526.
[13] Henry CJ, et al. Low-glycemic index foods and blood sugar management. Int J Food Sci Nutr. 2019;70(4):585–593.
[14] Li M, et al. Almond flour and postprandial glucose levels. Nutr J. 2020;19:3.