{"product_id":"everyday-protein-high-protein-almond-flour","title":"Almond Flour, High Protein, Freshly Milled","description":"\u003cp\u003eAlmond flour is what you reach for when you want a bake to hold together without wheat, or a roti that keeps the carbohydrate down. It is a genuinely different ingredient rather than a substitute pretending to be flour, and it is best understood that way. We mill ours fresh, because almond flour is oily and it goes stale faster than anything else in our range.\u003c\/p\u003e\n\n\u003ch2\u003eMilled fresh after you order\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWhole almonds are milled fine, after your order rather than months in advance\u003c\/li\u003e\n\u003cli\u003eNothing is added. No starch to bulk it out, no anti-caking agent, no preservative\u003c\/li\u003e\n\u003cli\u003ePacked and dispatched from that batch\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWatch your own batch.\u003c\/strong\u003e Every pack carries a QR code showing the batch that became your flour.\u003c\/p\u003e\n\n\u003ch2\u003eNutrition per 100g\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHigh in protein for a flour, and high in fat, most of it unsaturated\u003c\/li\u003e\n\u003cli\u003eA source of dietary fibre and vitamin E\u003c\/li\u003e\n\u003cli\u003eNaturally low in carbohydrate compared to any cereal flour\u003c\/li\u003e\n\u003cli\u003eDeclared values are on your pack and the full analysis is here: \u003ca href=\"\/pages\/lab-reports\"\u003eour lab reports\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eContains almonds (tree nuts).\u003c\/strong\u003e Milled in a facility that also handles wheat.\u003c\/p\u003e\n\n\u003ch2\u003eWhat to know before you buy\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt is expensive, and that is the almonds.\u003c\/strong\u003e Roughly half a kilo of nuts becomes half a kilo of flour. There is no way around it, and we would rather you know before ordering than after\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt has no gluten and no starch,\u003c\/strong\u003e so it does not rise or bind on its own. In baking it needs eggs or a binder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt browns fast.\u003c\/strong\u003e Drop your oven temperature about 15 degrees from a wheat recipe\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt is not the same as almond meal,\u003c\/strong\u003e which is coarser and usually made with the skins on\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWho it is for\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAnyone baking low-carb or grain-free at home\u003c\/li\u003e\n\u003cli\u003eHouseholds cooking around a wheat intolerance who want richness rather than just absence\u003c\/li\u003e\n\u003cli\u003eAnyone making almond-based mithai, cakes or cookies where the flour is the flavour\u003c\/li\u003e\n\u003cli\u003ePeople blending a spoon or two into a roti for protein and fat rather than using it alone\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCakes, cookies and muffins\u003c\/strong\u003e, where it gives a moist, tender crumb\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow-carb rotis and cheela\u003c\/strong\u003e, usually blended with a binding flour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMithai and barfi\u003c\/strong\u003e, where almond is traditional anyway\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAs a coating\u003c\/strong\u003e, in place of breadcrumbs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOne tip.\u003c\/strong\u003e Almond flour batters look far too wet when you mix them and then firm up as they sit. Let the batter rest 10 minutes before you judge it, or you will add flour you did not need.\u003c\/p\u003e\n\n\u003ch2\u003ePack size\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e500g, ₹951.43.\u003c\/strong\u003e Almond flour is best bought in the quantity you will actually use, since it is the most perishable flour we sell\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eStorage and shelf life\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefrigerate this one.\u003c\/strong\u003e We would not call it optional. Nut flours turn rancid far faster than grain flours\u003c\/li\u003e\n\u003cli\u003eAirtight container, cold, away from light\u003c\/li\u003e\n\u003cli\u003eIf it smells sharp or paint-like rather than sweet and nutty, it has turned\u003c\/li\u003e\n\u003cli\u003eGo by the milling date printed on your pack\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eShipping and delivery\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFree shipping above ₹299\u003c\/li\u003e\n\u003cli\u003eMilled after your order is placed, so dispatch takes a little longer than a warehouse product\u003c\/li\u003e\n\u003cli\u003eDelivered across India, sealed, with the QR code on every pack\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhy buy from 10on10 Foods\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFSSAI licensed and ISO 22000:2018 certified\u003c\/li\u003e\n\u003cli\u003eLab-tested, with the reports published: \u003ca href=\"\/pages\/lab-reports\"\u003esee them here\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eGuided by our nutritionist Dr. Anju\u003c\/li\u003e\n\u003cli\u003eWhole almonds only, with no starch or filler cut in\u003c\/li\u003e\n\u003cli\u003eMilled fresh after you order, which matters more for a nut flour than any other\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eIs almond flour gluten free?\u003c\/h3\u003e\n\u003cp\u003eAlmonds contain no gluten. Ours is milled in a facility that also handles wheat, so we would not call it suitable for coeliac disease.\u003c\/p\u003e\n\u003ch3\u003eCan I swap it one to one for wheat flour?\u003c\/h3\u003e\n\u003cp\u003eNo. Almond flour has no gluten and no starch, so it will not rise or bind the same way. Use a recipe written for almond flour rather than adapting one.\u003c\/p\u003e\n\u003ch3\u003eWhy is it so much more expensive than your other flours?\u003c\/h3\u003e\n\u003cp\u003eBecause it is almonds. The raw material costs many times what wheat does, and there is no processing step that changes that.\u003c\/p\u003e\n\u003ch3\u003eIs it the same as almond meal?\u003c\/h3\u003e\n\u003cp\u003eNo. Almond meal is coarser and usually milled with the skins on. This is a fine flour from blanched almonds, which behaves better in baking.\u003c\/p\u003e\n\u003ch3\u003eHow should I store it?\u003c\/h3\u003e\n\u003cp\u003eRefrigerated, airtight. This is the one flour in our range where we would insist rather than suggest.\u003c\/p\u003e\n\n\u003chr\u003e\n\u003cp\u003e\u003cem\u003eAlso available on Swiggy Instamart. Those packs are milled in advance and stocked ready to deliver. Milled-to-order packs ship only from here.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/blogs\/news\/what-is-gluten-free-atta-benefits-types-and-uses\"\u003eWhat Is Gluten-Free Atta? Benefits, Types and Uses\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/collections\/everyday-protein\"\u003eThe full Everyday Protein range\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/products\/everyday-protein-high-protein-coconut-flour\"\u003eCoconut Flour, the other grain-free baking flour\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Everyday Protein","offers":[{"title":"500 gm","offer_id":49704244183280,"sku":"EDPAL01","price":999.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4872\/8304\/files\/edp_almond.jpg?v=1786347272","url":"https:\/\/10on10foods.com\/products\/everyday-protein-high-protein-almond-flour","provider":"10on10Foods","version":"1.0","type":"link"}