The ground almonds and almond flour may seem to be used interchangeably. They are both made out of whole almonds, and are used in place of wheat flour that is gluten free. Nevertheless, they have different ways of processing in spite of this similarity. The differences influence texture, moisture uptake and end results in the baking. Clarity in the individual products would aid in increased accuracy and consistency of the recipes in cakes, cookies, and pastries.
What Are Ground Almonds
Ground almonds Ground almonds are whole almonds milled with the skin on. The brown skin is left in the mixture, which adds a lighter shade, as well as the texture. A lot of home bakers make the ground almonds using food processor by pulsing whole almonds. The abundance of fats has been maintained since no oil is eliminated during the grinding process.
What Is Almond Flour
Almond flour is typically made out of blanched almonds in which the skins have been taken off. The almonds are roasted and ground into a fine and light powder. The almond flour that is sold in the market usually goes through fine screens to ensure the same size of particles. The medium grind gives better support to finer batters and light baked goods.
Differences in Texture
The most prominent difference between the two is texture. The almonds on the ground are gritty when rubbed between them. The almond flour is soft and powdery. Finest flour is used in sponge cakes, and coarse ground almonds give the cake a dense and slightly moist texture.
Influence on Color and Appearance
Ground almonds are also almond skins, which make visible brown sporadic dots in dough and batter. Almond flour does not have these specks because the skin is washed off. Almond flour is often used to make light colored desserts like the macarons or vanilla cakes look the same. Baked goods Darker baked goods can be used with ground almonds without any discernible difference.
Hydro-absorption and Form
Due to small particle size, almond flour takes in liquid more uniformly. Larger particles make the almonds less consistent in the absorption of liquid. Almond flour offers a lighter structure in recipes that contain large quantities of eggs. Almonds ground in the ground result in a slightly more heavy crumb and must be mixed carefully.
Nutritional Comparison
The nutritional value of the two products is similar. One hundred grams of it contain approximately 570 to 600 calories, 20 grams of protein and high amounts of monounsaturated fats. The content of fiber is a bit more in the ground almonds since the skins are not removed. Most of the dietary needs are not significantly different in terms of the nutrients.
Use in Baking
Almond flour is used in delicate baked goods like macarons, financiers and sponge cakes. Ground almonds are also appropriate in rugged cakes and cookies as well as tart crusts. When it is desired to have a uniform texture recipe developers often specify almond flour. Replacement of almonds ground can change the density and appearance.
Substitution Guidelines
There are several recipes that use direct substitution with slight modifications. In situations where the almond flour is substituted by ground almonds, it helps to reduce the liquid by one to two tablespoons per cup to control the texture. In substituting ground almonds with almond flour, one should add a little bit of moisture in order to avoid the dryness.
Cost and Availability
Ground almonds are cheaper to buy as they do not need as much processing. Almond flour is blanching and further refined, a process that adds more production stages. Supermarkets in cities tend to have the two available. Specialty bakery stores would also have a variety of grind grades.
Storage and Shelf Life
The two products are both composed of natural oils and therefore, when not stored well, they spoil. Refrigeration provides airtight containers that allow three to six months of shelf life. Storage is prolonged up to six months by freezing. Rancidity can rise due to heat and light, and therefore cool storage cannot be denied.
