Finely ground nut flours add a delicate flavor to gluten‐free formulas and are an excellent source of fiber, protein and “good” fats.
Brooklyn, NY (PRWEB) August 01, 2012
In response to the growing awareness of gluten sensitivity, American Almond Products Company has created a Fact Sheet with recipes for making wheat-free baked goods. For bakers and food manufacturers looking to develop appealing gluten-free baked goods, nut flours offer versatility and a nutritional edge.
The Fact Sheet identifies ways to work with nut ingredients when baking gluten-free. It addresses the functionality lost when wheat flour is removed. In addition to tips for using nut flours, the Fact Sheet includes recipes for such treats as Hermit Cookies, Fudge Brownies and Lemon Chiffon Cake. (These recipes are scaled for professional as well as home bakers.)
Consumers seek gluten-free products because of increasing awareness of celiac disease, gluten intolerance and allergies to wheat. According to the National Foundation for Celiac Awareness, celiac disease is an autoimmune digestive disease that affects over 3 million Americans. As many as 18 million Americans have a non-celiac sensitivity to wheat. An allergy to wheat is among the top 10 food allergies in the United States. The only cure for these conditions is a gluten-free diet.
Nuts add both functionality and nutritional value when working with gluten-free formulas. Nut flours, nut butters, nut pastes and other forms of tree-nut ingredients improve the taste and the texture of gluten-free baked goods, giving them a healthy halo that keeps customers craving more.
About Our Company
Founded in 1924, American Almond Products Company is America’s premier producer of almond paste, marzipan and other nut products for the baking and confectionery industries. Relying on small batches to insure consistent quality, American Almond™ is the secret ingredient of bakers and confectioners nationwide.
Download our Nuts in Gluten Free Baking Fact Sheet here: