Almond Flour

Almond flour is a staple of the Specific Carbohydrate Diet. I have been using it for ten years, basically since I started the diet. It takes some getting used to. The baked goods do not have the same texture or taste as their flour counterparts, but they can be a good substitute.

Now that the SCD has gained popularity there are several cookbooks, websites, and blogs that have almond flour recipes. I will be posting some of my own soon!

There are a few rules of thumb I use when baking with almond flour:

  • Almonds have oil in them, so if you are adapting a recipe that uses flour it is good to cut back on the butter or oil. I just cut back a little – maybe a couple of tablespoons or so. 
  • Baking temperature can be lowered about 25 degrees and bake time increased 5 – 10 minutes. Almond flour burns easier than regular.
  • Sift the almond flour at least once. This improves the consistency of the baked item. It comes out less dense.
  • Use a high quality fine almond flour. The finer the flour the better.

Bob’s Red Mill is the easiest to  find and I have used it many times. The flour is very thick so muffins and breads come out very heavy. It’s not bad to use as breading though.

I like Honeyville Farms Blanched Almond Flour. It is reasonably priced and if you sign up for an email they will send a 10% off coupon code every month!

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at
Sherry Lipp

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