Sukrin Almond flour

Good flour substitute, rich in protein, low in fat, made from cold-pressed raw almonds. Can be used to make healthy bread, cakes and cookies or as a raw food supplement.

About Sukrin almond flour

Sukrin low-fat almond flour is made from cold-pressed raw Spanish almonds.

• Naturally gluten free
• Low in carbohydrates
• Rich in protein, fibre, vitamins, minerals and antioxidants
• Healthy alternative to flour and ground almonds for cooking and baking

A good alternative to flour

Almond flour is a good alternative for people who, for whatever reason, cannot or do not want to use ordinary flour. Almond flour is obtained by cold-pressing, which removes 80% of the fat. Almond flour is extremely versatile and can be used for both cooking and baking.

Sukrin almond flour contains the same essential fatty acids as almonds. It is therefore rich in protein, fibre and antioxidants and contains the essential minerals magnesium, iron, potassium, copper, manganese and zinc.

Benefits of Sukrin almond flour

Almond flour contains the same healthy fatty acids as almonds, but in smaller quantities. In order to produce flour, 80% of the fat in Sukrin almond flour has been removed by cold-pressing. This has the beneficial side effect of reducing the calorie content by 53% compared to ordinary almond flour. As a result the shelf life is also longer. In its original packing the almond flour can be kept for about a year.

Almond flour is rich in minerals such as magnesium, potassium, copper, iron and manganese and consists of 40% pure protein.

Baking with Sukrin almond flour

You can use Sukrin almond flour for everything you would use flour for. Almond flour behaves slightly differently from regular flour because it is gluten free. Gluten helps yeast dough rise because gluten traps little gas bubbles in the dough. Gluten also acts as a binding agent and makes the dough easier to work with. If you are baking with yeast dough, you can replace 10 to 20% of the flour with almond flour. You'll have to increase the amount of liquid by 5 to 10%.

If your recipe contains no yeast at all, you can replace 100% of the flour with almond flour. Because almond flour contains a lot of fibres, it will absorb more liquid than other flours. Therefore, if you replace 100% of the flour with almond flour, you must reduce the amount of almond flour by 50 to 60% or you must increase the amount of liquid.
Note that if you bake with almond flour only, the dough will fall apart faster than dough with regular flour. A tip to solve this problem is to use Fiberfin.