In European countries where wheat and corn don't dominate agriculture, vibrant, centuries-old traditions make delicious use of almond flour in dishes such as marzipan, macaroons, and tortes. These cultures discovered the secret of almond flour long ago: it tastes delicious, it's easy to use, and it's a superfood. Taste Almond flour tastes sweet, rich, and buttery, making it somewhat indistinguishable from wheat flour in baked goods and other dishes. As opposed to the dry, gritty texture of rice flour and other gluten-free flours in baked goods, almond flour is smooth and has excellent mouth feel. Ease of Use Almond flour is as easy to use as wheat flour and much less tedious than complex gluten-free flours, which require numerous supplemental ingredients such as xanthum gum, cornstarch, and potato flakes for binding purposes. Because it requires numerous additional ingredients, gluten-free baking has traditionally been known as a painstaking, time-consuming task. This is not the case with almond flour baking, which is actually even quicker and easier than most traditional wheat-based recipes that require yeast and rising time. Superfood Almond flour is a highly nutritious superfood that is low-carb and rich in vitamins, minerals, and "good" fats. Almond flour is not only the healthiestflour around, it is also higher in protein and far richer in nutrients than wheat flour and its gluten-free counterparts; a serving of almond flour is packed with protein and fiber. Almond flour is not only full of incredible antioxidants and found to be allergenic in only 1 percent of the population, it is also an ideal recovery food for cyclists and other athletes. Vitamins and Minerals: Almond Flour versus Other Flours During the 1990s, the medical community began to discover the health benefits of almonds; numerous studies now point to increasing almond intake as beneficial for stabilizing blood sugar, controlling appetite, preventing obesity, and providing antioxidants as well as numerous other nutrients. Such studies also tout almonds as a heart-healthy food. Unlike its high-glycemic wheat and rice flour counterparts, the high protein content of almond flour makes it an optimal ingredient for stabilizing blood sugar. It is thus the ideal fare for diabetics and those who experience difficulty metabolizing sugar, which is a common issue among people with celiac disease. Recent research indicates that diabetics and those with celiac disease share a similar strand of DNA, enhancing the appeal of almond flour as a tool to simultaneously go gluten-free while lowering one's glucose intake. The recipes in this book use almond flour and low-glycemic sweeteners rather than sugar, allowing people with food restrictions to enjoy their favorite desserts without worrying about spiking blood sugar levels. Because almonds enhance satiety, they are an ideal food for those looking to maintain or lose weight. Researchers concluded that almonds' heart-healthy monounsaturated fat helps to satisfy appetite and prevent overeating. A 2003 study in the Journal of Obesity found that "adding a daily ration of almonds to a low-calorie diet enhanced weight loss as well as significantly improved risk factors associated with heart disease." The American Heart Association has further determined that the "good" fats in almonds actually lower cholesterol, making almonds a star ingredient for patients with heart disease. Finally, there is no reason for almond flour to be limited to the above populations on special diets. Almond flour provides a return to wholesome eating in an era of increasingly processed food, proliferating food allergies, and health ailments. As you will see in the following recipes, almond flour is the king of alternative flours. The recipes in this Excerpted from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More by Elana Amsterdam All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
