![\"Almonds,](\"https:\/\/www.neuropool.com\/wp-content\/uploads\/2011\/03\/glutenfrei.jpg\")
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Those who suffer from sprue or other gluten intolerance cannot use wheat flour for cooking, baking or frying. A good alternative is almond meal, which is very rich in nutrients, protein, potassium and vitamin E. Almond bran is especially good for desserts, cakes and biscuits.<\/p>\n
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Almond bran contains lots of protein, potassium and vitamin E, as well as healthy monounsaturated fatty acids. Almond bran regulates blood sugar levels after a meal and contains cancer-preventing antioxidants.<\/p>\n
Almond meal spoils more easily and quickly than conventional wheat flour and must therefore be stored in such a way that it does not go rancid. Depending on how often and quickly you use almond bran, it should be stored in appropriately small screw-top jars. What will be used up soon can be put in the cupboard, the rest can be frozen. Almond bran will keep for about 6 months in the freezer and a maximum of one month in the cupboard.<\/p>\n
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Almond bran is slightly sweet and is therefore particularly suitable for making desserts and pastries. Pancakes can also be baked well with almond bran. Almond bran is gluten-free and therefore does not contain the substance needed to bind foods such as bread or muffins, but often foods can be bound with eggs instead. Almond bran is used to thicken sauces and soups as a substitute for starch or flour. Almond meal can also be used to bread cutlets.<\/p>\n
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If you want to make your own almond bran, blanch the almonds in boiling water for a few minutes until the skin can be easily peeled off. Finely puree the dried almonds in a blender. If you blend them too long, you will get a kind of almond butter, as the oil comes out of the almonds and combines with the almond pulp.<\/p>","protected":false},"excerpt":{"rendered":"
Those who suffer from sprue or other gluten intolerance cannot use wheat flour for cooking, baking or frying. A good alternative is almond meal, which is very rich in nutrients, protein, potassium and vitamin E. Almond bran is especially good for desserts, cakes and biscuits. \u00a0<\/p>","protected":false},"author":1,"featured_media":3018,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_thumbnail_id":["3018"],"_fgj2wp_old_id":["2600"],"rank_math_focus_keyword":["mandelkleie, glutenfreier ersatz f\u00fcr weizenmehl"],"rank_math_analytic_object_id":["1889"],"_trp_automatically_translated_slug_en_GB":["almond-bran-gluten-free-substitute-for-wheat-flour"],"rank_math_internal_links_processed":["1"]},"categories":[5],"tags":[],"class_list":["post-3019","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-essen-und-trinken","entry","has-media"],"_links":{"self":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/3019","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/comments?post=3019"}],"version-history":[{"count":0,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/3019\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/media\/3018"}],"wp:attachment":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/media?parent=3019"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/categories?post=3019"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/tags?post=3019"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}