Tera: I am also interested in keeping carbs lowish, didn't mean that I was not. Just meant that low carb is not my main focus. I just want to avoid the health problems that I have developed from the wheat and sugar laden goodies that I am drawn to so much. I think I'm not even that interested in gluten free so much as wheat free, but by definition that is cutting a lot of gluten because wheat is the chief source of that in my diet. It has made me interested in being gluten free. I have not had a blood test or anything like that because I am clearly NOT celiac or clinically gluten sensitive. I just like the wheat free way of life and what it does for me.
But yes, the low carb aspect of it is also beneficial. It is all a package for me and a wonderful way of life. My doctor does not disapprove.
It should be said that it is always recommended people don't start a gluten free diet without medical approval, of course.
That said, almond meal flour is purely ground almonds, or it should be. If anything else is added, I wouldn't recommend buying that.
It IS a bit expensive but it seems to go a long way. I have used it for years but for a while here it became unavailable.
If you are baking with regular wheat (or other) flour you can replace some of that with the almond meal flour or you can do as I do and use it for things like breading chicken and for treats like my cobbler.
I am sending you a pm with some more info.