Nut Flour vs. Nut Flour

Nut flours are becoming increasingly popular as they offer many nutritional benefits. However, they have nothing in common with flour in the traditional sense (made from grain).

Basically, there are two variants, for example almond flour and ground almonds. It should be noted that there are no legal definitions for the terms mentioned in the product name. It is therefore up to the manufacturer to decide under which name he sells his products. The label almond flour (for grated/ground almonds) can quickly lead the customer without prior knowledge to an overpriced product in the supermarket.
Let the product take hold.

Our almond protein consists of deoiled almonds. Pressing the almonds produces what is known as the press cake, which is then finely ground until it reaches a powdery quality. Among other things, the pressing produces our valuable edible almond oil. Unfiltered, it retains its original, strong taste. In contrast, ground almonds still contain the full amount of oil. This quality can be found on most supermarket shelves.

Here, too, the law does not provide any clear guidelines. Our nut flours/proteins are all partially defatted.
We only label products with a minimum protein content of 50% as protein powder.

These two product categories have different tastes and different nutritional values ​​and baking properties. If a recipe explicitly calls for nut flour/protein, you should not simply replace the ingredient one-to-one with ground almonds. The result could be a runny affair. Deoiled nut flour is very dry and absorbs a lot of liquid when making dough. Conventional flour should also not be replaced without adapting the recipe. Only the gluten contained in grains enables the necessary consistency of many baked goods due to its adhesive properties.