The almond is native to Iran, from northwestern Saudi Arabia.The sweet almond itself contains practically no carbohydrates and may therefore be made into flour for cakes and cookies for low carbohydrate diets or for patients suffering from diabetes mellitus or any other form of glycosuria. Almond flour is gluten free and therefore a popular ingredient in cookery in place of wheat flour for gluten-sensitive people, and people with wheat allergies and coeliac disease. Almonds can be processed into a milk substitute simply called almond milk; the nuts soft texture, mild flavour, and light colouring (when skinned) make for an efficient analog to dairy, and a soy-free choice, for lactose intolerant people, vegans, and so on. Raw, blanched, and lightly toasted almonds all work well for different production techniques, some of which are very similar to that of soymilk and some of which actually use no heat, resulting in raw milk.
Posted on: Wed, 19 Mar 2014 02:51:03 +0000