Almond flour is a unique and delicious alternative to wheat flour. It’s made with only one ingredient - finely ground almonds.

Almond flour is milled from blanched whole almonds and then finely ground. It has a densely rich texture, no preservatives or additives, it is gluten free, wheat free and grain free and is a very high source of fibre. Almond flour adds a soft texture and sweet flavour to all baked goods.

How to use almond flour:

1. In recipes that have been specifically developed for almond flour.
2. Combined with other non-grain flours (such as Coconut) or Robin Hood Gluten Free Flour Blend.
3. Added to any recipe calling for Wheat flour.

Best For:

Cookies, cakes, pancakes, breads, pie crust, crisps and muffins. Also for savoury dishes in place of bread crumbs.

For Great Results, Follow These Guidelines:

Adding Almond flour to wheat flour recipes may increases moisture, softens the texture and adds a touch of sweetness. Add up to 25% almond flour to existing wheat flour recipes without adjusting the liquid. Almond flour also makes a delicious breading for meat and plant based proteins such as chicken, fish, or tofu.

Store in a clean, dry area at room temperature.

The shelf life of this product is 10 months from the date of manufacture.

National: 500 g

The manufacturing code is the date the product was made. It should look something like this:
13 365 548 15:30 5439 or 3 365 628A 1438

• The first one or two numbers represent the year it was made. For instance, the 13 or 3 in our example codes means it was made in 2013. A number 12 or 2 would mean it was made in 2012, and so on.
• The next three numbers represent the day of the year the product was made. In our example, the 365 (or three hundred and sixty-fifth day of the year) is December 31.
• The following sets of numbers are further plant codes (i.e. plant number, time of production, etc.) and have nothing to do with the date of manufacture.

While Almond Flour is not a 1:1 substitution for wheat flour, it can be added to most baking recipes without adjusting the other ingredients.

Start by adding up to 1/4 of the total amount of wheat flour called for in a recipe. For example, if a recipe calls for 1 cup (250mL) of wheat flour, 1/4 cup (50mL) of almond flour can be added without adjusting the other ingredients.

It adds a soft texture and sweet flavour to baked goods and is recommended for use in sweet breads such as Babkas, Cinnamon Rolls and Challah, as well as cookies, cakes, muffins, pancakes, and quick breads. It can be used in place of bread crumbs in savoury recipes and makes a delicious breading for meat and plant based proteins.

The Public Health Agency of Canada (PHAC) has issued a reminder on the safe usages and proper handling of flour. It is important to note that flour is made from wheat that is minimally processed. Cookie dough or batter made with raw flour should not be consumed, and flour should not be considered a ready-to-eat product. It is an ingredient for baked, fried, and cooked products, and these heating processes ensure the safety of the flour with proper handling.

The following tips from PHAC outline steps to ensure the proper usage and handling of flour:

• Do not taste raw dough or batter. Eating a small amount could make you sick.
• Bake or cook items made with raw dough or batter before eating them.
• Always use hot water and soap to wash any bowls, utensils, or surfaces that flour was used on.
• Wash your hands with soap and warm water immediately after touching flour, raw dough or batter.
• Contact your healthcare provider if you think you have become ill from eating raw dough or batter or from consuming or handling a flour product.

Nutrition and Allergen Information may change over time due to ingredient changes. Please refer to the actual packaging purchased for the actual information for this product.

Ingredients: Blanched almonds.