Do Not Eat Bob's Red Mill Flour Raw
The definitive answer to whether you can eat Bob's Red Mill almond flour raw is no. According to a statement on the company's own support website, their "flour products are milled from raw, unheated treated ingredients". They explicitly state that their products have not undergone a validated kill step and therefore "must be cooked or baked... before consuming". This guidance applies to all their flour products, including almond flour, which must be treated as a raw agricultural product with the potential for bacterial contamination.
Why Raw Flour is a Food Safety Risk
Even in its dry, powdery form, flour is considered a raw food, just like fresh vegetables. Grains can be exposed to harmful bacteria such as E. coli and Salmonella in the field, during harvesting, or at the milling stage. Unlike vegetables, you cannot wash flour to remove these contaminants. While the risk of becoming ill from consuming raw flour is low, it is very real, and the Centers for Disease Control and Prevention (CDC) has investigated multiple outbreaks of foodborne illness linked to raw flour. This danger applies to all raw flours, including those made from nuts, rice, or other sources, not just wheat flour.
The California Almond Pasteurization Mandate
One source of consumer confusion regarding almond flour's safety for raw consumption comes from the mandatory pasteurization of almonds in California. Since 2007, following Salmonella outbreaks linked to raw almonds, all almonds sold in the US and Canada must undergo a validated treatment to achieve a minimum reduction of Salmonella bacteria. These processes can include steam processing or other methods. However, it is crucial to understand that while this step reduces bacteria on the whole nut, it does not guarantee the safety of the final milled product for raw consumption. Contamination can still occur after pasteurization during the grinding, packaging, or handling processes. This is why the specific advice from Bob's Red Mill, concerning their final milled product, is the most important directive to follow.
Safely Using Almond Flour in Uncooked Dishes
If you want to use almond flour in a no-bake recipe, such as a pie crust or energy balls, you must first heat-treat it to kill any potential bacteria. Here is a simple guide:
- Oven Method: Spread a thin layer of almond flour on a baking sheet. Bake in an oven at 300°F (150°C) for approximately 5-10 minutes, or until it reaches an internal temperature of 165°F (74°C). Be careful not to toast the flour, as this will change its flavor.
- Microwave Method: Place the almond flour in a microwave-safe bowl. Heat on high for about 1 minute, stirring every 15-20 seconds to ensure even heating. Use a food thermometer to check it has reached at least 165°F (74°C).
- Cool Completely: Always allow the heat-treated almond flour to cool completely before adding it to your no-bake recipe. This prevents it from melting other ingredients like butter or chocolate.
Comparison: Raw Flour Safety
| Feature | Raw Grain Flour | Bob's Red Mill Almond Flour |
|---|---|---|
| Source of Risk | Exposure to pathogens like E. coli and Salmonella in the field and during milling. | Potential contamination during milling and packaging, despite source almonds being pasteurized. |
| Pasteurization Status (Final Product) | Not pasteurized; considered a raw agricultural product. | Final milled product is not guaranteed to be free of contamination and lacks a validated 'kill step'. |
| Manufacturer's Cooking Recommendation | Always cook or bake before consuming. | Always cook or bake before consuming. |
| General Food Safety Consensus | High risk due to potential pathogens. Not safe to eat raw. | Unsafe to eat raw, based on the manufacturer's specific directive. |
Conclusion
While some consumers mistakenly believe almond flour is safe to eat raw due to its gluten-free nature and the pasteurization of the source almonds, the official stance from Bob's Red Mill is clear: all their flour products must be cooked or baked before consumption. The potential for contamination during the milling and packaging processes means that treating any raw flour as a potential risk is the safest course of action. By heat-treating your almond flour before adding it to uncooked recipes, you can enjoy your creations with confidence, knowing you have eliminated the risk of foodborne illness. For more on the dangers of raw flour, consider consulting the U.S. Food and Drug Administration's consumer information on food safety.
Tips for Safe Flour Handling
- Separate and Sanitize: Keep raw flour separate from ready-to-eat foods to prevent cross-contamination.
- Wash Thoroughly: Always wash your hands, utensils, and countertops with warm, soapy water after handling any raw flour.
- Store Properly: Store all flour in an airtight container in a cool, dry place to protect it from moisture and pests.
- Avoid Contamination: Do not use raw flour to thicken sauces or add to smoothies without prior cooking. This includes avoiding raw cookie dough or cake batter made with uncooked flour.
When is almond flour safe for raw recipes?
Almond flour is safe for raw recipes only after it has been properly heat-treated to a temperature of 165°F (74°C) to kill any potential bacteria. This is a necessary safety step, as the manufacturer advises against consuming the product raw.
