Nut-ritious flours

Another ally for gluten-free projects is nut flour, specifically almond flour. Blue Diamond Almonds Global Ingredients Division, Sacramento, CA, recently introduced a line of gluten-free almond flours designed to replace traditional flours in many baked goods. With a rich, buttery taste that is slightly sweet, it has a smooth texture.

“Almond flour is nutritiously superior to other processed flours,” said Bill Morecraft, general manager, noting that each quarter cup serving contains 6 g protein, 3.5 g fiber and 75 mg calcium. “Additionally, almond flour is low on the glycemic index, is naturally gluten-free and a great food source of antioxidant vitamin E.”

The new almond flour products come in two granulations: fine and extra fine, with the latter available in a natural light tan color as well as blanched. The extra-fine blanched style has a powder-like consistency suitable for delicate cookies, breads and cakes. The fine granulation also is blanched and can provide some texture to finished products.

According to Mr. Morecraft, there are a number of advantages to baking with almond flour. For example, almond flour produces baked goods that remain moist much longer than traditional baked goods. Almonds have a sweet flavor on their own so sugar may be reduced by about 25% and fat can also often be reduced by approximately 25% because the flour itself contains natural healthy fats.

As more ingredient options emerge, gluten-free baked goods will evolve and improve. “The future of gluten-free baked products is trending upward on healthy options for the everyday consumer,” Mr. Ferry concluded.