| Baking question 10:58 - Jan 31 with 2403 views | The_Flashing_Smile |
Is "Almond flour" just basically ground almonds?
Anyone can reply*
*except blueas |  |
| Trust the process. Trust Phil. |
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| Baking question on 12:56 - Jan 31 with 415 views | DJR |
| Baking question on 12:48 - Jan 31 by DJR |
But ground almonds are the basis of marzipan, which, along with actual almonds, I adore. |
I don't buy into low carb diets, which I don't think are good for you, but almonds are very good for you in terms of cholesterol reduction. [Post edited 31 Jan 2023 12:57]
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| Baking question on 13:26 - Jan 31 with 368 views | MalcolmBlue |
| Baking question on 11:21 - Jan 31 by The_Flashing_Smile |
I'm cutting down on sugar actually, and looking to make some orange and pistachio cupcakes and some almond pancakes with cherries. One recipe says 100g ground almonds, the other says 100g of almond flour. Which is a bit odd if they're the same thing. |
Kind of, ground almonds are a bit more course than flour. It's probably just for texture |  |
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| Baking question on 13:32 - Jan 31 with 362 views | MalcolmBlue |
| Baking question on 11:48 - Jan 31 by J2BLUE |
No need to be quite so prickly.
I asked because there is very little sugar even in white flour so if you are specifically targeting sugar then swapping flour for almond flour will not help.
If you were cutting refined carbs as well then that would clearly help. |
It's about how you body converts it though, white flour is very refined carb so it's easy for your body to convert into glucose, which causes the sugar spike. Almonds are mostly fat/a bit carbs (with a higher proportion of those carbs being fibre), so eating 100g of white flour vs 100g of almond flour would have a completely different effect to your blood sugar level.
It's also about the carb to fibre ratio, fibre will help reduce blood sugar spikes as long as the carbs aren't astronomically high. Also the fat level will slow down the absorption rate of glucose. The quantity you eat is important too. So white flour isn't bad per se as long as you don't eat a lot of it. You can get more bang for your buck with "bread" made with almond flour and eggs rather than bread made with wheat flour and it will be more filling because it doesn't trigger as much of a blood sugar spike/crash. [Post edited 31 Jan 2023 13:44]
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