Almond flour is made from ground almonds and is a staple in gluten-free and low-carb baking. It is rich in healthy fats, protein, and vitamins, making it a nutritious choice for various dietary needs, including ketogenic and paleo diets. Almond flour tends to have a slightly sweeter and nuttier flavor compared to other flours, which can enhance the taste of baked goods.

Blanched almond flour is produced from almonds that have had their skins removed. This is achieved by blanching the almonds in boiling water for a short period, which allows the skins to be easily peeled off. The resulting flour is smooth and fine, making it ideal for delicate baked goods such as pastries and cakes.

Texture: Blanched almond flour has a fine and fluffy texture, which helps create light and airy baked goods.
Appearance: The absence of the almond skin results in a white flour that does not alter the color of your dishes.
Nutritional Profile: While blanched almond flour retains most of the nutritional benefits of almonds, it has lower levels of phytic acid, an anti-nutrient found in almond skins that can inhibit the absorption of certain minerals.

Unblanched almond flour, on the other hand, includes the skin of the almonds. This means it has a darker color and a coarser texture compared to its blanched counterpart.

Texture: The inclusion of almond skins gives unblanched almond flour a slightly grainier texture.
Appearance: It has a reddish-brown color with flecks from the almond skins, which can add a rustic look to baked goods.
Nutritional Benefits: Unblanched almond flour is high in fiber and retains more of the almond's natural nutrients, including vitamins and minerals that can support digestive health.

Blanched almond flour is ideal for recipes that require a light texture and a neutral color. It is commonly used in:

Pastries and Cakes: The fine texture helps achieve a fluffy consistency.
Pancakes and Muffins: Adds a delicate flavor without overpowering other ingredients.
Breading: Works well for coating meats and vegetables due to its smooth texture.

Unblanched almond flour is perfect for recipes where a heartier texture and a more pronounced almond flavor are desired. It is often used in:

Cookies and Brownies: The coarser texture adds depth and richness.
Muffins and Quick Breads: Provides a denser structure.
Savory Dishes: Great for adding a nutty flavor to sauces and crusts.

Both blanched and unblanched almond flour are excellent choices for gluten-free and low-carb baking. The decision on which type to use ultimately depends on your recipe and personal preferences. If you want a light, fluffy texture and a neutral appearance, go for blanched almond flour. If you prefer a more robust flavor and a rustic look, unblanched almond flour is the way to go. Regardless of your choice, almond flour can elevate your baking and provide a nutritious alternative to traditional flours. Happy baking!