Wheat flour, aka all-purpose flour, is pretty much a staple worldwide. This is because it's cheap and versatile. Almond flour, also versatile, but not cheap is not as commonplace as all-purpose flour. It is, however, a great choice for low-carb diets or individuals with gluten intolerance.
Almond flour, not to be confused with almond meal, is made by grinding blanched almonds, while almond meal uses almonds with the skin intact.
Tip: You can make almond flour home with a food processor, coffee grinder or blender; also try our DIY almond MILK recipe.
Wheat flour is made by finely milling wheat grain.
Almond flour has a distinctive nutty taste that pairs well with most confectionery and baked foods.
Wheat flour has a more neutral taste, which is why it can be added to virtually any recipe to alter consistency without changing the taste.
Almond flour is great for baking cakes and cookies, but not so much for bread and pizza dough as it doesn’t have the same glutinous texture that wheat flour does. Wheat flour can be mixed with eggs, water, oil and fat to make pastries, breads, pasta and confectionery, while almond flour can be mixed with the same ingredients to make dough for pastry and confectionery. Wheat flour is also used as a thickener for stews and gravies.
Almond flour is lower in carbohydrates than wheat flour, and is rich in Vitamin E and minerals like magnesium and potassium, as well as healthy monounsaturated fats. It is also gluten-free, so it’s ideal for people with a gluten sensitivity. Wheat flour is high in carbohydrates due to its starchy content, and contains gluten.