ICONFIT Almond Flour is a good fit for recipes where you want a fine texture and mild almond taste. In sweet baking, it can be used for pancakes, muffins, cookies, cakes, macarons, waffles and sponge-style bakes. Because the almonds are blanched before grinding, the flour has a lighter colour and a more delicate result than almond meal made with skins.
In savoury cooking, almond flour can be used in coatings or to add body to sauces. It will not act exactly like wheat flour for thickening because it does not contain gluten, so it is best added gradually and stirred well. In coatings, it can give a nutty flavour and a softer, less crisp finish than breadcrumbs or cereal flour.
It can also be stirred into porridge, yogurt or smoothies when you want extra texture and richness. Add a small amount first, then adjust according to taste and thickness, because almond flour absorbs moisture differently from grain flour.
If you are using it for low-carb or keto-style cooking, follow recipes made specifically for almond flour whenever possible. This helps avoid common issues such as dense cakes, crumbly cookies or batters that are too wet or too dry.