Organic Almond Flour 500g

Almond flour is the finest form of ground almond — cold-milled from blanched almonds into a very fine, consistent powder that produces smooth, delicate results in baking. This certified organic defatted almond flour from Just Natural Organic has had a portion of its oil removed during processing, resulting in a lighter, drier flour with a lower fat content and a finer texture — the form preferred for French macarons, light almond cakes, and applications where a very smooth, non-greasy result is needed.

It is naturally gluten-free, high in protein and fibre, and lower in fat than standard ground almonds. A staple ingredient in grain-free, keto, paleo, and gluten-free baking. Available in 500g.

Certified organic by the Soil Association. Plastic-free, home-compostable packaging. Available in 500g.

Use in French macarons (the essential dry ingredient). Make light almond sponges and financiers. Use in grain-free pancakes and waffles. Substitute 25–50% of wheat flour in most cake recipes for added protein and moisture. Make gluten-free shortbread and biscuits. Use as a coating for chicken, fish, or vegetables instead of breadcrumbs.

Recipe idea — French Macarons: Sift 125g organic almond flour with 125g icing sugar — discard any lumps. Whisk 2 egg whites to stiff peaks with 30g caster sugar, adding food colouring if desired. Fold in the almond mixture in three stages until the batter flows like lava. Pipe onto lined baking sheets, tap to release air bubbles, and leave to dry for 30–60 minutes until a skin forms. Bake at 150°C for 12–14 minutes. Cool completely before sandwiching with ganache or buttercream. The finest almond flour makes all the difference here.

Key nutrients: Higher protein (33g/100g) and fibre (14g/100g) than standard ground almonds due to partial defatting. Rich in Vitamin E, magnesium, calcium, and riboflavin. Naturally gluten-free.

Ingredients: Organic Defatted Almond Flour.

FAQs

What is the difference between this defatted almond flour and regular ground almonds?
Regular ground almonds are milled whole blanched almonds — fat content around 52g/100g. This defatted almond flour has had some oil removed during pressing, reducing fat to around 21g/100g. The result is a drier, finer, lighter flour that performs better in macarons, meringue-based recipes, and light cakes where extra oil would cause greasiness. The higher protein content (33g vs 21g) is also notable for high-protein baking applications.

Can I use this in place of regular ground almonds?
In most cases yes, but results will differ slightly — the reduced fat content produces drier, lighter baked goods. In a moist cake like a flourless chocolate cake, standard ground almonds may be preferable. For macarons and light pastry work, this defatted flour gives superior results.

Is this suitable for keto/low-carb baking?
Yes — with only 23g carbohydrates per 100g (mostly fibre), this flour is a very popular choice in ketogenic and low-carbohydrate baking as a wheat flour substitute.

Are these gluten-free?
Yes — naturally gluten-free. Suitable for coeliac disease sufferers. Contains tree nuts (almonds). Packed in a facility handling gluten-containing grains.

How should I store almond flour?
Store in a cool, dry, airtight container. Refrigerating after opening extends freshness and prevents oxidation of the residual oils. Use within 3–4 months of opening for best quality.