Low carb enthusiasts will love new Almond Flour from NOW. This unique addition to our natural flour line is un-blanched, gluten-free and very flavorful. And because it's not de-fatted, this low-carb substitute is an excellent source of essential fatty acids that occur naturally in almonds.
With Almond Flour, you can add color, texture, richness and flavor to your
baked goods as well as everyday meals. Use to coat chicken, beef and fish for
a delightful and low-glycemic departure from breadcrumbs and white flour.
I used this flour to make garlic cheese biscuits. They were absolutely delicious. I loved the taste and the texture. Unlike low carb baking mixes there was no aftertaste. Plus it was easy to use and required no special handling. I can't wait to experiment with pancakes, muffins, pizza crust and possibly even cookies. A great low-carb baking product!
I have used this product for many baking needs, but my most recent was as a bottom crust for cheesecake. Since I am a diabetic, I used 1 cup almond flour, 1/4 cup butter, and 1/8 cup Diabetisweet and made the crust. It covered the bottom of my pan and I baked it for 5 minutes prior to adding the cheesecake filling. I was delicious. It added a very "gourmet" taste to the cheesecake. I have just placed an order for 4 more bags.
NOW Almond flour has worked great for me on fried foods. I have used it to batter everything from Pork Chops to Shrimp and every time it comes out tasting great. Of course it is not the same as white flour but honestly I think its better. It has a slightly more course texture similar to corn meal batter.
I even used this flour mixed 60/40 with coconut flour and made really tasty Hush Puppies. My next project is using this to come up with a good Graham Cracker style pie crust. This product has opened up a whole new world of baking and frying possibilities. I just ordered 3 more bags.
For the Low-Carber who loves fried foods this product is a must.
I used this almond flour to replace all-purpose white flour in a chocolate-almond biscotti recipe. I found I needed extra almond flour, but got more cookies. They came out crunchy and with great flavor.
I also made peanut butter bars with this. They were great too. If you like nuts and want to bake low-carb, I recommend this flour heartily.
I am a diabetic and look for low carb baking options. I use Carbquick but find that cake or cookie recipes made with Carbquick were not sweet enough, no matter how much Splenda I added. I have had success substituting 1/2 Carbquick and 1/2 NOW Almond Meal for the amount of Carbquick called for in the recipe. The almond meal is just sweet enough to enhance the recipe and make it taste like a real desert. I also have a lot of recipes using just almond meal and find that they have a better texture (not as crumbly) if I use the same 1/2 and 1/2 mixture.
If you notice any errors in the information above, please
let us know.
If you have further questions about this product, please contact NOW at 1-888-NOW-FOOD
The nutrition facts listed above are supplied as a courtesy to our customers. The nutrition facts were current and accurate to the best of our knowledge at the time they were entered. Manufacturers often change formulas or ingredients without notifying us. We do our best to keep them as up to date as possible, however Netrition.com will not be held responsible for any differences between what is listed on our web site and what is listed on the product that you receive. If you need to be 100% certain of the ingredients currently being shipped, we recommend that you call or email our customer service department to check the shelf of current stock.
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