Food Schmooze: High Protein Almond Flour, a Superfood?

Connecticut Public Radio | By Faith Middleton

Published May 25, 2011 at 2:06 PM EDT

http://cptv.vo.llnwd.net/o2/ypmwebcontent/Chion/FMS%200707c.mp3

Elana Amsterdam is back on The Food Schmooze. Her book of recipes using high protein almond flour in place of white flour was a hit with us and our regular Food Schmooze listeners. So we invited Elana to join us again to talk about some of her recipe ideas.

We'll tell you all about why blanched almond flour is considered a superfood by some; how it differs from white wheat flour and how it registers on the glycemic index.

We're still excited about this because blanched almond flour makes a far better texture and flavor in baked goods. Anyone who can't have gluten or wheat knows how bad the texture can be using rice flour.

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SOMOS CONNECTICUT is an initiative from Connecticut Public, the state’s local NPR and PBS station, to elevate Latino stories and expand programming that uplifts and informs our Latino communities. Visit CTPublic.org/latino for more stories and resources. For updates, sign up for the SOMOS CONNECTICUT newsletter at ctpublic.org/newsletters.

SOMOS CONNECTICUT es una iniciativa de Connecticut Public, la emisora local de NPR y PBS del estado, que busca elevar nuestras historias latinas y expandir programación que alza y informa nuestras comunidades latinas locales. Visita CTPublic.org/latino para más reportajes y recursos. Para noticias, suscríbase a nuestro boletín informativo en ctpublic.org/newsletters.

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