Almond flour

Almond flour is an ingredient made from finely ground almonds, commonly used in cooking and baking to provide texture and a delicate, slightly sweet flavor. Unlike wheat flour, almond flour is naturally gluten-free, making it an ideal alternative for people with intolerances or those following gluten-free diets.

Its origin is directly linked to the fruit of the almond tree (Prunus dulcis), a tree native to regions of the Middle East and Central Asia, although it is now widely cultivated in Mediterranean areas and in California, United States, which is one of the world's largest producers.

Among its main nutritional properties, its high content of healthy fats, primarily monounsaturated fatty acids, plant-based proteins, fiber, and vitamins such as E, as well as minerals like magnesium and iron, stand out. These nutrients make almond flour a healthy option to increase the nutritional value of breads, cakes, cookies, and other baked goods.

In different Spanish-speaking countries, almond flour may be known by different names, such as ground almonds, almond powder, or simply baking almonds. However, the term "almond flour" is the most common and recognized in healthy cooking and baking recipes.