What are the ingredients in almond flour? A simple guide to this versatile staple

November 29, 2025 •

3 min read

According to the Almond Board of California, almonds are the #1 nut used in global baking, a testament to their versatility. When considering what are the ingredients in almond flour, many are surprised to learn it's a simple, single-ingredient product derived from blanched almonds.

Quick Summary

Almond flour consists of just one ingredient: blanched almonds that have been finely ground. The blanching process removes the skin, which results in a fine, light-colored flour ideal for gluten-free baking projects like macarons and delicate cakes.

Key Points

Single Ingredient: Almond flour is made solely from ground almonds, though the preparation of those almonds is key to the final product.
Blanched Almonds: The defining ingredient for traditional almond flour is blanched almonds, meaning the skins have been removed.
Almond Flour vs. Meal: The main difference is that flour uses skinless almonds for a fine texture, while coarser almond meal is made from whole almonds with skins on.
Nutrient-Dense: Almond flour is a gluten-free, low-carb option that provides healthy fats, fiber, protein, Vitamin E, and magnesium.
Proper Storage is Key: To prevent the natural oils from going rancid, almond flour must be stored in an airtight container in the refrigerator or freezer.
Versatile for Baking: The fine texture makes it ideal for delicate pastries, cakes, and macarons, as well as a gluten-free breading.

A Single-Ingredient Powerhouse

For those new to gluten-free baking, understanding what are the ingredients in almond flour is often the first step. The simple answer is that the key ingredient is just almonds. However, there is a crucial distinction that separates fine almond flour from its coarser counterpart, almond meal, and that is the preparation of the almonds used. True almond flour is made from blanched almonds, meaning the nuts have had their skins removed prior to being ground. This preparation is what gives almond flour its fine, powdery texture and light, uniform color.

The Process of Making Almond Flour

Making almond flour is a relatively straightforward process, whether done commercially or at home. The main goal is to grind the blanched almonds into a fine powder without over-processing, which would cause the natural oils to release and create almond butter. Here is a breakdown of the steps:

Blanching: Whole raw almonds are submerged in boiling water for about a minute. This softens the skins, making them easy to peel off by hand or machine once drained and cooled.
Drying: The peeled, blanched almonds must be dried completely. This is a critical step, as any remaining moisture can lead to a clumpy or uneven flour consistency.
Grinding: The dry, blanched almonds are pulsed in a food processor or high-speed blender in short increments. The key is to pulse, rather than continuously blend, to avoid generating too much heat.
Sifting: For an extra-fine texture, especially important for recipes like macarons, the ground almonds are sifted through a mesh strainer. Any larger pieces can be put back into the grinder for another round.

Almond Flour vs. Almond Meal: A Comparison

While the terms are sometimes used interchangeably, the differences in appearance, texture, and application between almond flour and almond meal are significant and depend entirely on the almond ingredient used.


Feature	Almond Flour	Almond Meal
Almond Type	Made from blanched, skinless almonds.	Made from whole, raw, skin-on almonds.
Appearance	Light, creamy, and uniform in color, with no dark specks from the skin.	Darker and speckled with brown flecks from the almond skins.
Texture	Fine, soft, and powdery, similar to traditional wheat flour.	Coarser and more granular, resembling cornmeal or fine sand.
Best For	Delicate baked goods like macarons, light cakes, and pastries.	Rustic bakes like cookies and quick breads, and as a breadcrumb substitute.

Health Benefits and Uses of Almond Flour

Beyond its simple ingredients, almond flour is prized for its impressive nutritional profile, making it a popular choice for various dietary needs, including gluten-free, keto, and paleo diets. It is rich in several vitamins and minerals, including:

Vitamin E: A powerful antioxidant that supports brain, eye, and skin health.
Magnesium: Essential for regulating blood sugar levels and supporting cardiovascular health.
Healthy Fats: Contains a high percentage of monounsaturated fats, which are beneficial for heart health and can help control cholesterol.
Fiber: Rich in prebiotic fiber, which promotes a healthy and efficient digestive system.
Protein: Provides more protein per serving compared to traditional wheat flour, which aids in satiety.

Its versatility extends to many culinary applications. In addition to delicate pastries, it can be used for breading meat or fish, as a thickener for sauces, or to create a tender crust for tarts.

Storing Almond Flour

Proper storage is essential to maintain the freshness of almond flour. Due to its high content of natural oils, it can go rancid if not stored correctly. The best practice is to keep it in an airtight container in the refrigerator for up to six months or in the freezer for up to a year. A quick sniff test can tell you if it is still fresh; if it smells bitter or sour, it is best to discard it.

Conclusion

The question, what are the ingredients in almond flour, has a simple, one-word answer: almonds. However, the true story is more nuanced, depending on whether the nuts are blanched and finely ground (for almond flour) or left with the skin on and coarsely ground (for almond meal). This fundamental difference in a single ingredient is what gives each product its unique characteristics, making it suitable for different culinary uses. Whether you're baking a light and airy macaron or a rustic gluten-free bread, selecting the right type of ground almond product is key to a successful result.

For more information on the health benefits of nuts, visit WebMD's guide on the Health Benefits of Almond Flour.

Frequently Asked Questions

Almond flour is made from blanched (skinless) almonds, resulting in a fine, light-colored powder. Almond meal is made from whole almonds with the skins on, giving it a coarser texture and a darker, speckled appearance.

Yes, because almond flour is made exclusively from ground almonds and not from cereal grains, it is naturally gluten-free and safe for those with celiac disease or gluten intolerance.

While it can be substituted, almond flour does not contain gluten, which provides elasticity and structure. This means you will likely need to adjust the recipe, often adding more binding agents like eggs, to achieve a successful result.

Due to its high fat content, almond flour is prone to going rancid. The best practice is to store it in a sealed, airtight container in the refrigerator for up to six months or in the freezer for up to a year.

Yes, you can easily make almond flour at home by grinding blanched almonds in a food processor or high-speed blender. It's important to use short pulses to avoid releasing the oils and creating almond butter.

The price of almond flour is closely tied to the cost of raw almonds. Additionally, the process of blanching and finely grinding the almonds adds to the production costs, which is reflected in the final price.

Yes, almond flour is very popular in keto and low-carb diets due to its low carbohydrate content and high healthy fat profile. It is a great alternative to high-carb traditional flours.