Almond flour

Almond flour is ground almonds and inherits their high salicylate level, but the format changes the dose: a cake made with it uses far more almond than anyone would eat whole.

Almond flour turns a nut into a staple, and the reason it matters here is arithmetic: a cup of it is the oxalate of around ninety almonds, where nobody would eat ninety almonds. It has become a staple precisely for people who bake around wheat, which is how a nut becomes a daily flour.

Nuts appear on legacy MAOI lists and were dropped from the strict diet when the measurements came in - almond flour inherits that history rather than a number. It is here for completeness, and testing beats avoiding on principle.

Almond flour is nothing but ground almonds, so it carries the nut's nickel - and it is used by the cupful in gluten-free baking, where wheat flour would have been. The quantity is the thing to watch, not the ingredient.

Almond flour is ground almonds, and grinding exposes all of the oil to the air at once, so a bag goes rancid far faster than the almonds it was made from. That is worth knowing and it is not what this axis asks: rancidity is oxidation, yielding aldehydes and off-flavours, while amines need water and bacteria that a dry flour does not offer. Buy small bags, keep them in the freezer and smell before using - for the flavour. On this axis it sits exactly where the almond does, because grinding does not change which group a nut belongs to.

Almond flour is ground almonds, low at a quarter cup. A flour concentrates whatever the seed held into a form used by the cupful, which is why the same plant can be low as a portion and high as a baked good. This food is not among the 55 grain products behind the per-portion FODMAP figures, so its level is a placing and not a measurement.

Almond flour is ground almonds and carries their GOS, concentrated by the cup. A cake made with two cups of it divides that between slices - the number to watch is the slice, not the bag.