Switching to a Paleo lifestyle has been life changing for thousands of people. The benefits of getting rid of the grains and excess carbs in favor of loading up on nutritious foods are not to be discounted, but let’s face it, some of us still miss our bread and baked goods. A common substitute for flour is almond meal, usually mixed with something else like coconut flour, tapioca flour, or arrowroot flour to achieve a texture that is similar to the original treats that most of us grew up with.
Almond Flour vs. Almond Meal
Most of the time, almond flour and almond meal can be used interchangeably in a recipe, but there are some differences. Almond flour is usually blanched and more finely ground, while almond meal can be either blanched or unblanched. Using almond meal in a recipe will result in a coarser texture and some people prefer it when making Paleo bread.
To learn more about the difference between almond flour and almond meal, check out this post.
The PUFA Content of Almonds
It should be noted that treats made with almond meal are still treats and should only be indulged in occasionally. Almonds may be gluten free, but they are still pretty high in carbs and very high in Omega-6 fats. Omega-6s are a type of polyunsaturated fat (PUFA) that are inflammatory and unstable when exposed to light or heat. Exposure tends to cause the Omega-6s to oxidize and oxidized fats can lead to oxidized cholesterol in our blood stream, a dangerous precursor to cardiovascular disease.
You can find out more about the potential cons of consuming too much almond meal here.
