Made of finely ground almonds, this flour alternative is gluten-free and low in carbohydrate. The almonds are blanched with the skins removed to create a finer texture. It is more nutrient-dense than wheat flour but also higher in calories and fat. Almond flour contains more moisture than all-purpose flour, so usually a greater quantity is needed when using it as a replacement for other flours in recipes. Generally, ¾ cup of all-purpose flour is equivalent to about 1 ½ cups of almond flour. Keep in mind that the extra moisture in almond flour may make baked goods more susceptible to spoilage and mold, so store in an airtight container. Almond flour should be stored in a sealed container in the refrigerator for up to 6-9 months; freezing may extend the shelf-life further.