Are all almond flours gluten-free?

January 12, 2026 •

4 min read

According to Beyond Celiac, while almonds are naturally free of gluten, not all commercially sold almond flours are guaranteed to be so. This is due to the risk of gluten cross-contamination during processing, which can make certain products unsafe for individuals with celiac disease or severe gluten sensitivities.

Quick Summary

This guide explains that while almond flour is inherently gluten-free, manufacturing processes can lead to cross-contamination. Learn to identify certified gluten-free labels and other critical factors to ensure a safe product for those with sensitivities.

Key Points

Natural vs. Certified: Almonds are naturally gluten-free, but only 'Certified Gluten-Free' almond flour is guaranteed safe due to cross-contamination risks.
Cross-Contamination Risk: Many manufacturers process gluten-containing grains in the same facility and on the same equipment as almond flour, introducing a significant risk.
Look for the Seal: A certified gluten-free label is essential for celiac patients and those with severe sensitivities to confirm the product has been tested and meets safety standards.
Almond Flour vs. Meal: While both are gluten-free by nature, almond flour is made from blanched almonds, and almond meal uses whole almonds with skins, though both can be cross-contaminated.
Prevent at Home: Practice good kitchen hygiene, including using separate utensils and storage, to prevent cross-contamination even with certified gluten-free products.
Understand Substitutions: Be aware that other naturally gluten-free flours, like coconut or cassava, have different properties and may not be a simple 1:1 substitute for almond flour.

What is Almond Flour Made From?

Almond flour is created by finely grinding almonds. The process typically involves blanching the almonds to remove the skins, resulting in a lighter, finer flour. In contrast, almond meal is made from unblanched, whole almonds, which produces a coarser texture with brown flecks from the skin. The fundamental fact is that since almonds are a type of nut and not a grain, they do not contain the protein gluten. This makes almond flour a popular and nutritious alternative for those following gluten-free, low-carb, or keto diets. However, this natural state is not the sole factor in determining the final product's safety for individuals with celiac disease or gluten sensitivity.

The Critical Role of Processing and Certification

The primary risk factor that can make a seemingly safe almond flour product hazardous is cross-contamination. This occurs when gluten-free ingredients come into contact with gluten-containing ones during harvesting, transportation, or manufacturing. Many food companies process multiple types of flour in the same facility using shared equipment. For a person with a severe gluten allergy, even a small amount of residual gluten can trigger a reaction. This is why certification is so crucial. A product bearing a 'Certified Gluten-Free' label has been tested and verified to contain less than 20 parts per million (ppm) of gluten, which is the standard set by regulatory bodies like the FDA in the US. Without this certification, a manufacturer cannot guarantee the product's purity.

Comparison of Manufacturing Standards


Feature	Certified Gluten-Free Almond Flour	Standard Almond Flour
Source of Risk	Minimized risk of cross-contamination	High risk of cross-contamination due to shared equipment
Processing	Processed in dedicated gluten-free facilities	Processed in facilities that may also handle wheat, rye, and barley
Certification	Bears a 'Certified Gluten-Free' label from a third-party organization	No specific gluten-free certification
Labeling	Explicitly states 'Certified Gluten-Free' on the package	May say 'Naturally Gluten-Free' but offers no safety guarantee
User Group	Essential for individuals with celiac disease and high sensitivity	Safe for those with no gluten sensitivity who prefer almond flour for other reasons

How to Choose the Right Almond Flour

For anyone with a gluten-related disorder, selecting the right almond flour requires careful attention. The first and most important step is to check the packaging for a clear 'Certified Gluten-Free' logo. Relying solely on a list of ingredients that does not include wheat, barley, or rye is not sufficient. Some brands, like Bob's Red Mill, are well-known for their certified gluten-free options and clearly state this on the packaging. You can also look for manufacturers that specifically state their processing facilities are dedicated gluten-free environments. Reading reviews and contacting companies directly can also provide reassurance, especially for those with high sensitivity levels.

Practical Steps for Gluten-Free Baking

In addition to buying certified flour, it's vital to prevent cross-contamination in your own kitchen.

Designate a clean area: Prepare gluten-free foods on a dedicated, clean countertop to avoid contact with stray flour particles.
Use separate equipment: Keep a separate set of baking sheets, measuring cups, and utensils for gluten-free cooking. Even a small amount of gluten residue can be enough to cause a reaction.
Store ingredients separately: Store all gluten-free flours and ingredients in airtight containers, away from gluten-containing products, to avoid airborne contamination.
Clean thoroughly: Before preparing any gluten-free food, thoroughly wash all utensils, cutting boards, and surfaces to remove any potential gluten residues.

Beyond Almond Flour: Other Gluten-Free Options

While almond flour is an excellent choice for many, there are other naturally gluten-free flours available. Some popular options include coconut flour, rice flour, and cassava flour. Coconut flour, made from dried coconut meat, is highly absorbent and requires different liquid ratios in recipes. Rice flour, especially brown rice flour, is a versatile option for thickening and baking. Cassava flour, made from the entire cassava root, has a texture most similar to all-purpose flour and can be a good substitute. Understanding the properties of each flour is key to achieving the desired baking results. For additional information on different flour types, consider checking reliable sources like Healthline for their comprehensive guide on gluten-free flours.

Conclusion: Read the Label to Be Sure

In summary, while the raw material—almonds—is naturally gluten-free, the question of "are all almond flours gluten-free?" must be answered with a qualified 'no' due to the potential for cross-contamination during manufacturing. For individuals with celiac disease or significant gluten sensitivities, buying only products that are explicitly labeled and certified as gluten-free is the only safe approach. For others, standard almond flour may be perfectly acceptable. Reading labels, understanding the risks of shared facilities, and preventing kitchen cross-contamination are all vital steps to ensure a truly gluten-free product for safe consumption.

Frequently Asked Questions

No, almond flour is made from blanched (skinless) almonds ground into a fine powder, while almond meal is typically made from raw, whole almonds with the skins left on, giving it a coarser texture and darker color.

Yes, but only if it is certified gluten-free. While almonds are naturally gluten-free, cross-contamination is a risk during manufacturing, so certification is critical for safety.

The most reliable way is to check for a 'Certified Gluten-Free' label on the packaging. This indicates the product has been tested and meets a strict standard for gluten content.

Cross-contamination is when gluten-free food, like almond flour, comes into contact with gluten-containing foods or surfaces in a shared processing facility, storage area, or kitchen.

Almond flour can be a substitute, but it behaves differently in baking due to its lack of gluten, which provides structure. Recipes may require adjustments, such as adding a binding agent, to prevent baked goods from being too dense or flat.

It is naturally gluten-free and provides a nutrient-dense profile, offering healthy fats, protein, and fiber. Its low glycemic index also makes it suitable for various dietary needs.

Yes, you can make almond flour at home by grinding blanched almonds in a food processor, which eliminates the risk of commercial cross-contamination. This is a very safe option for those with high sensitivity.