If you’ve ever paused mid-grocery trip, confused as to whether your upcoming recipe needed almond flour or almond meal, you are not the first to wonder. While the two are extremely similar, there is a slight difference. Both are nothing more than ground almonds, but there are a couple of small distinctions that can make a big difference in the end result of your cooking.

Typically, almond flour is made from almonds that have had their skins removed and are then finely ground for a light, pure ingredient. It looks off-white and delicate. Almond meal is made with intact almonds that still have their skin, which is why almond meal contains brown flecks. Since it’s more coarsely ground than almond flour, it’s more rustic and tastes a bit more hearty.

The meal and flour are not necessarily interchangeable since they will yield a slightly different result. Apply the same logic you would when choosing white or black pepper in a recipe. If you want to keep your recipe light and pristine like French macarons, sugar cookies, or blondies, almond flour is the best choice.  Almond meal would be more appropriate to use for something with a deeper and richer flavor, like oatmeal cookies or homemade crackers.

In cooking, as opposed to baking, meal and flour are more synonymous and exchangeable. Almond meal would probably be better to use for breading things like fish and chicken before baking or frying, but almond flour would work just as well.

I highly recommend storing nuts, especially ground nuts, in the freezer to prevent them from going rancid. This will buy you months and months of extra time with them.   Swapping out around half of the all-purpose flour in a recipe for an almond replacement will cut way down on carbs and up the unsaturated fats, and vitamins, and protein count.


Add to Favourites