Working with Almond Meal

• Like all ground nuts, almonds are gluten-free and make a suitable substitute for ground hazelnuts in gluten-free recipes. Some low-carb recipes also call for ground nuts. Unlike rice flour, which can result in dry and crumbly baked goods, almond meal adds moisture and protein. Almond meal also has the added bonus of binding well with other ingredients. Unlike other gluten-free products, you don’t need to add other starches, such as potato flour, when working with almond meal. It can be used in equal measure as a replacement for ground hazelnuts in recipes calling for nut meal. If a gluten allergy is a health concern, check the label of your almond meal, because although the nuts are gluten-free, they might be processed using contaminated equipment and not certified as gluten-free.

Gluten-Free Baking

• Nut meals are heavier than wheat flours, so it’s best to measure by weight, and not the cup amount, when making a gluten-free substitution in recipes calling for regular flour. For example, use 4 ounces of almond meal for a 1/2 cup flour substitution. Up to one-fourth of the wheat flour in your recipe can be replaced with almond meal. If you're making crackers, up to one-half of the flour called for can be substituted using almond meal. Because the skins of hazelnuts are darker, almond meal is lighter in color than ground hazelnuts, especially if skinless almonds are used to process the meal. This only affects the appearance and not the behavior of baked goods.

For Use When Cooking

• Almond meal can be used in place of ground hazelnuts as a breading for meats, fish and vegetables. Simply dip the main ingredient in an egg batter and roll in the almond meal until coated. You can use 100 percent almond meal, or blend it with regular flour. Almond meal also makes for a good breadcrumb substitute in casseroles and baked pasta dishes. Add melted butter or drizzle oil over the almond meal to give it a nice crunch when heated. As a topping to sweet baked goods, such as cobblers or fruit crisps, both almonds and hazelnuts can be used interchangeably to lend a nutty, sweet taste.

Making Almond Meal

• Almond meal is made from nuts that have not been blanched and still contain the protein-rich oils. Almond flour, on the other hand, is made from the cakelike powder of almonds after the nut has been blanched and pressed. It is softer, finer and lighter in color than almond meal, but they can both be used interchangeably. With its slightly coarser texture, almond meal is more similar in texture to ground hazelnuts than almond flour. To make your own almond meal, freeze your almonds before processing, and pulse gently, keeping an eye on the crumb. If you're using a food processor, add any sugar called for in your recipe when pulsing your nuts to help absorb the nut oils and avoid making almond butter.