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I've been told that the phytic acid in almonds is only in the skin, and therefore blanched...

almond flour doesn't contain phytic acid. But my understanding, based on articles I've read as well as my own experience, is that almond meat does contain phytic acid. In fact I became ill from eating a lot of blanched almonds and blanched almond flour every day. Now I'm careful not to consume too much, and I've been soaking my almond flour for 24 hours in water with a little yogurt or buttermilk. I don't feel confident that this method is really effective. Can you tell me the best way to remove or reduce the phytic acid in almond flour? Thanks


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