Almond Flour Gravy – How To Thicken The Gravy, for those of you who want to reduce the consumption of wheat flour, almond flour can be an interesting alternative or addition.
This flour is obtained by pressing the whole almond to remove the fat, then drying and grinding it until smooth. This flour content is equivalent to ground almonds, but with finer milling. Almond flour gravy – how to thicken the gravy.
The nutritional content of almond flour
This gluten-free flour is rich in fiber, protein (46% protein), calories (370 kcal), low in carbohydrates, and fat (12 g). The fact that he has eliminated his oil reduces his calorie content by up to 50% compared to ground almonds.
Almond flour can be used as a substitute for wheat flour for savory pasta (pizza, bread, etc.) Or desserts (pancakes, cakes, etc.). This flour gives a pleasant spicy taste to the processed. Since almond flour is richer in fiber, experts recommend adding more liquid than a recipe with wheat flour.
Store some of the flour
Be careful with recipes whose dough should expand, it is recommended to use almond flour as a compliment (about 20%), but to keep a portion of wheat flour, gluten helps yeast and cookie dough.
How to make Almond Flour Gravy – How To Thicken The Gravy
- To do this, the almonds should be boiled: boil for two to three minutes, then remove the skin and dry. Then, grind with a blender or robot. Sometimes it is advisable to use germinated almonds (by soaking them first for a few hours), so they are easier to digest.
- Almond and lemon pesto is the ideal sauce to season all kinds of pasta, from short to long, with a smooth and very distinctive flavor.
- Almonds, a superior product made in Sicily
Sicilian almonds are one of the most delicious and famous almonds grown nationally and internationally.
- This flagship product, also highly valued abroad, is grown in the southeastern tip of Sicily and is considered, along with lemons, as one of the symbols of the region.
- Here’s a pesto recipe with a unique flavor!
- 150 gr peeled almonds
- 2 garlic cloves
- 50 gr grated parmesan cheese
- extra virgin olive oil to taste
- Salt and Pepper to taste
- In a saucepan, cook the pasta to the size you want.
- Cut the almonds using a mixer.
- Then add salt, pepper, parmesan, garlic, unprocessed lemon zest, oil, a spoonful of pasta stew water, and lemon juice.
- Run the blender again to blend all the ingredients.
- Pour the mixture into the pan, add a spoonful of water and stir until a soft cream is made.
- Combine the almond and lemon pesto with the cooked al dente pasta, pour everything into a non-stick pan and stir for a few seconds
- For a stronger flavor, in place of Parmigiano Reggiano, you can add spiced pecorino and wild anesthetic to add flavor.