In gluten-free baking, almond protein replaces the classic types of flour. The almond protein is free of soy, lactose and gluten and is suitable for vegan nutrition. The amount of flour indicated in the recipe should be halved: 400 g of wheat flour can be replaced by 200 g of almond protein. Since almond protein is gluten-free and has no sticky properties, about 1 tablespoon of guar gum or locust bean gum must be added to 200 g of protein. Due to its fine almond taste it can be used e.g. for the production of small power balls or bars together with dried fruits, can be added to mueslis, smoothies and protein shakes or serves as a basis for the preparation of vegan ice cream.
Dough & Baked Goods
Bars & Cereals