Almond Flour Organic

How do I swap wheat flour for almond flour?

It contains no gluten, so on its own it will not raise a bread dough. Kazidomi almond flour is used mostly in baking, where it replaces a quarter to half of the conventional flour. In a sponge or a shortcrust pastry it adds fat and leaves the crumb denser and softer.

Almond flour or coconut flour: which one?

They do not behave alike. The Kazidomi almond version is fatty and produces moist bakes without drinking much liquid. Coconut flour, by contrast, absorbs an enormous amount of water and is used in very small quantities. Swapping one for the other measure for measure gives a failed result.

What is this flour made of and where do the almonds come from?

One ingredient: almonds from organic farming, milled whole. Kazidomi brings them in from Spain. There is no sugar, no starch and no additive in the 500 g bag. Since almonds are tree nuts, the flour is unsuitable for anyone with an almond allergy.

What does it taste of?

A dried fruit note close to hazelnut, mild and barely sweet, that pairs with chocolate, vanilla, apricot and lemon. Kazidomi almond flour is finely milled, so it leaves no grit on the tongue. It colours a batter slightly and keeps it from drying out in the oven.

How do I store it once opened?

Somewhere cool, dry and out of the light, as Kazidomi indicates. Almond flour carries the fat of the nut, so it ages less well than a cereal flour and takes on a rancid smell if it is forgotten. A closed jar, or the fridge in summer, keeps it fresher.