One low-carb, high-protein flour that is commonly used in baking is almond flour. Almond flour is made from blanched almonds that are finely ground into a flour-like consistency. It is naturally gluten-free and has a rich, nutty flavor.
Almond flour is an excellent alternative to traditional wheat flour for those following a low-carb or gluten-free diet. It is lower in carbohydrates and higher in protein compared to wheat flour. Here are some key nutritional aspects of almond flour:
Low-carb: Almond flour contains fewer carbohydrates per serving compared to wheat flour, making it suitable for low-carb diets like the ketogenic diet.
High-protein: Almond flour is a good source of protein, which can be beneficial for those looking to increase their protein intake.
High in healthy fats: Almond flour is also relatively high in healthy fats, including monounsaturated fats, which are heart-healthy.
When using almond flour in baking, it's important to note that it has different properties than wheat flour. It lacks gluten, which means it doesn't provide the same structural support in baked goods. Therefore, recipes may need to be adjusted to account for this. Almond flour tends to work well in recipes for cookies, muffins, cakes, and other baked goods that don't require a lot of rise or elasticity.
Other low-carb, high-protein flours that can be used in baking include coconut flour, soy flour, and chickpea flour. Each of these flours has its unique characteristics, so experimentation and recipe adjustments may be necessary when using them in place of traditional wheat flour.