How Is Blanched Almond Flour Made?
Blanched almond flour is created from almonds that have undergone a process to remove their skins. The term "blanched" refers to this initial step. Almonds are briefly submerged in boiling water, which causes the skin to loosen. They are then immediately moved to a cold-water bath to stop the cooking process. After this, the skins can be easily slipped off the kernels. The skinless, pale almonds are then dried thoroughly before being finely ground into a powder. This meticulous process is what gives blanched almond flour its signature light color and super-fine, uniform texture. It is the preferred choice for pastries and desserts where a delicate crumb and light appearance are desired, such as French macarons and airy cakes.
The Blanched Almond Flour Creation Process:
- Blanching: Raw almonds are boiled for a short time to loosen their skins.
- Cooling: They are then rinsed in cold water to stop the cooking and prevent them from becoming soft.
- Peeling: The now-loosened skins are manually or mechanically removed from each almond.
- Drying: The skinless almonds are dried completely to remove any residual moisture.
- Grinding: The dry, blanched almonds are then ground into a very fine, consistent flour.
How Is Natural Almond Flour Made?
Natural almond flour, often called almond meal, is made from raw, whole almonds, including the reddish-brown skin. Instead of being blanched, the almonds are simply ground directly after being shelled and cleaned. This results in a flour that is coarser in texture and speckled with brown flecks from the almond skin. The inclusion of the skin gives natural almond flour a more robust, earthy flavor profile and a denser, heartier result in baked goods. This type of flour is excellent for rustic cakes, cookies, and savory applications where its color and texture add character, such as breading for chicken or fish. It is also slightly more nutrient-dense than blanched flour due to the fiber and antioxidants found in the skin.
The Natural Almond Flour Creation Process:
- Grinding: Whole, raw almonds with their skins on are ground in a food processor or mill.
- Sifting (Optional): Some manufacturers may sift the flour to achieve a more uniform grind, but it remains coarser than blanched flour.
- Packaging: The finished almond meal is packaged, ready for use.
Comparison: Blanched vs. Natural Almond Flour
| Characteristic | Blanched Almond Flour | Natural Almond Flour (Almond Meal) |
|---|---|---|
| Appearance | Pale, creamy white with no visible specks. | Off-white with visible brown specks from the skin. |
| Texture | Very fine, delicate, and uniform grind. | Coarser, denser, and less uniform grind. |
| Flavor | Milder, slightly sweeter, and more neutral. | More robust, earthy, and nutty. |
| Baking Result | Lighter, airier, and more delicate crumb. | Denser, heartier, and more rustic texture. |
| Best for... | Macarons, delicate cakes, fine pastries, and light cookies. | Rustic cakes, heartier cookies, breading, and savory dishes. |
| Nutritional Profile | Contains all the core nutrients, but less fiber and fewer antioxidants than natural flour. | Retains the fiber and antioxidants from the almond skin, making it slightly more nutrient-dense. |
| Cost | Often slightly more expensive due to the additional processing step (blanching). | Typically less expensive because it requires less processing. |
When to Use Each Type of Almond Flour
Choosing the right almond flour depends on the desired outcome of your recipe. For dishes where appearance and a light, delicate texture are paramount, blanched is the clear winner. For applications where a rustic look, hearty texture, and intense nutty flavor are welcome, natural almond flour is the better choice.
Recipes for Blanched Almond Flour:
- French Macarons: The fine texture and light color are critical for achieving the signature delicate shell.
- Airy Cakes: Produces a light, fluffy crumb perfect for gluten-free layered cakes.
- Cookies: Ideal for delicate, melt-in-your-mouth cookies and shortbread.
- Pie Crusts: Creates a light, crisp crust without the dark specks.
Recipes for Natural Almond Flour (Almond Meal):
- Hearty Breads: Adds a rich, nutty flavor and substantial texture to quick breads and muffins.
- Rustic Tarts: Perfect for bases where a denser, chewier texture is desired.
- Breading for Meats: The coarser texture creates a delicious, crispy coating for chicken or fish.
- Frangipane: A classic almond paste that benefits from the more pronounced nutty flavor.
Nutritional Differences and Health Considerations
While both types of almond flour are excellent gluten-free and low-carb options, there are minor nutritional distinctions. The primary difference lies in the almond skin. Natural almond flour, by including the skin, contains slightly more dietary fiber and antioxidants, particularly flavonoids and phenolic acids. It also contains more polyphenols, which can offer antibacterial and antiviral properties. For those concerned about phytic acid, an anti-nutrient found in the skin of many plants, blanched flour is a better choice as the blanching process significantly reduces its presence. However, some research suggests phytic acid, in moderation, may also have health benefits. Ultimately, both flours offer substantial amounts of vitamin E, magnesium, manganese, protein, and healthy fats, making either a nutritious alternative to traditional wheat flour. The health benefits of both are largely similar.
How to Store Almond Flour
Because of its high fat content, almond flour can go rancid if not stored properly. The best way to store either blanched or natural almond flour is in an airtight container in the refrigerator or freezer. This will help preserve its freshness and nutty flavor. In the refrigerator, it can last for several months, while in the freezer, it can last for up to a year. For short-term use, keeping it in a cool, dark pantry is acceptable, but refrigeration is the safest bet to maintain quality.
For more detailed nutritional information and health benefits of almonds, you can visit the Healthline website.
Conclusion: Making Your Choice
The core distinction between blanched and natural almond flour is the presence of the almond skin. This difference leads to variations in color, texture, flavor, and how the flour performs in recipes. Blanched flour is finer, lighter, and more neutral, making it ideal for delicate and visually uniform baked goods. Natural almond flour is coarser, heartier, and more robust in flavor, excelling in rustic and savory applications. While natural flour offers a minor nutritional edge due to the skin, both are healthy, gluten-free, and keto-friendly alternatives. Your final choice should be guided by your recipe's desired outcome and your personal preference for texture and flavor. For the home baker, keeping both on hand opens up a wider range of culinary possibilities.
