Blanched almond flour is made from almonds that have had their skins removed. The process of blanching involves briefly boiling the almonds, which allows the skins to be easily peeled off. The resulting flour is light in color, with a fine and fluffy texture, making it an excellent choice for baking delicate pastries and cakes. Because the skin is removed, blanched almond flour has a smoother consistency and a more uniform appearance in baked goods.

Smoother Texture: The absence of almond skin results in a finer flour that blends well into batters and doughs.
Lighter Color: This gives baked goods a more appealing look, especially in recipes where appearance matters.
Lower Phytic Acid: Blanched almond flour contains less phytic acid, which can inhibit the absorption of certain minerals, making it a healthier option for some individuals (Bob's Red Mill).

Unblanched almond flour is made from whole almonds, including the skin. This flour typically has a coarser texture and a darker color, with flecks of brown from the almond skins. While it may not be as visually appealing in certain baked goods, many bakers appreciate the slightly nutty flavor it adds to recipes.

Nutrient-Rich: The skin of the almonds contains beneficial nutrients, including fiber and antioxidants, which can enhance the nutritional profile of your baked goods (Anthony's Goods).
Heartier Texture: The coarser texture can provide a different mouthfeel, which some may prefer in specific recipes.
Natural Look: The darker color can give baked goods a rustic appearance, which may be desirable in certain dishes (Fresh Water Peaches).

Blanched Almond Flour: Light in color, fine texture, and fluffy, ideal for delicate baked goods.
Unblanched Almond Flour: Darker color with brown flecks and a coarser texture, providing a heartier feel.

Both types of almond flour are nutritious and low in carbs, making them suitable for keto and gluten-free diets. However, unblanched almond flour retains more fiber and nutrients due to the inclusion of the skin (Bob's Red Mill).

Blanched Almond Flour: Best for recipes where a light and airy texture is desired, such as cakes, cookies, and pastries.
Unblanched Almond Flour: Works well in denser baked goods or savory dishes where a nuttier flavor is beneficial (Anthonys Goods).

Choosing between blanched and unblanched almond flour often depends on your specific recipe and personal preferences:

Choose Blanched Almond Flour if you want:

A light and fluffy texture for baked goods.
A visually appealing final product without dark specks.
To minimize phytic acid intake.

Choose Unblanched Almond Flour if you prefer:

A nuttier flavor and heartier texture.
The nutritional benefits of almond skins.
A more rustic appearance in your baked goods.

Both blanched and unblanched almond flour have their unique advantages and can be used interchangeably in most recipes. Your choice should depend on the desired texture, appearance, and nutritional benefits you are looking for. Whether you opt for the fine, fluffy texture of blanched almond flour or the hearty, nutrient-rich profile of unblanched almond flour, both are excellent options for gluten-free and low-carb baking. Happy baking!