If you’re looking for a gluten free or deliciously nutty substitute for flour, look no further than almond flour! Here’s how to get the best out of your bake …
Gluten-free home cooks have long enjoyed the nutty, flavourful bags of almond flour in their pantries. But it’s not just a great substitute for wheat –finely ground almonds make for a great flavour and texture profile in any bake, from delightful macarons to rich breads and pastries.
It is, however, a little difficult to get an almond flour substitution right every time without a few tricks up your sleeve. Here are our top tips for baking with everyone’s favourite nut:
Almond meal vs almond flour
Although they can often be used interchangeably, almond flour and meal are not the same thing. Meal is a little courser, sometimes roughly chopped with the skins still on the nuts. Flour is finely ground from blanched almonds that have been skinned.
Both can be used in a variety of baked dishes, but almond flour is a little more versatile. The lighter your desired dish (like a macaron or fluffy cake), the finer you want your flour ground, so steer clear of almond meal until the heavier dishes come along.
Get your ratios right
Although there are many delicious recipes designed specifically for almond flour, most wheat flour recipes can be tweaked with a few substitution tricks.
Almond flour is a little more moist than wheat flour, and doesn’t have quite the same binding qualities. You’ll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter.
You’ll also want to keep a few extra egg whites handy if you want to ensure that your bake doesn’t fall apart. Aim for a relatively stiff batter, adding more almond flour until you’ve found your desired texture.
Last but not least: keep it cool
Because of its high moisture content and oilier texture, almond meal and almond flour should ideally be stored in cooler environments like the fridge or freezer if you’re not using them frequently. Make sure that your containers or packets are well-sealed to avoid extra moisture from the air getting in.
The same rule of “keep it cool” applies to the actual cooking or baking process too. Almond meals and flours burn a whole lot quicker than regular flours, so might get too hot too quickly and leave the tops of your dishes crunchy and over-browned. Try making “tents” with foil to cover your baking trays and tins in the oven to keep your batter luscious and nutty.
FAQs
You can try a 1:1 substitution, but almond flour is coarser than all purpose flour. You might replace 1/4 of it with a softer, finer product like corn starch, potato starch, or tapioca starch. Almond flour also works best in baked goods with a high egg white content, because the egg white is a binding agent.
How do you substitute almond flour for regular flour? ›
You can try a 1:1 substitution, but almond flour is coarser than all purpose flour. You might replace 1/4 of it with a softer, finer product like corn starch, potato starch, or tapioca starch. Almond flour also works best in baked goods with a high egg white content, because the egg white is a binding agent.
Is there a trick to baking with almond flour? ›
Since the dough will thicken over time because of the high concentration of almond flour, it's best to add extra liquid when baking to ensure the dough is kept moist and retains a spreadable consistency. To keep it dairy-free, try using Almond Breeze Almondmilk.
Does almond flour take longer to cook than regular flour? ›
Because of the extra moisture in almond flour, a longer cook time may be beneficial. Add 3 to 5 minutes to a cookie recipe and 5 minutes to a muffin recipe.
Can I use almond flour instead of self-raising? ›
100% almond can technically replace 100% of the self-rising flour but will yield a greasy bake, so you may have to adjust your fat ingredients. Baking flour is keto-friendly, so you can add one and a half teaspoons of that into the flour to help it rise.
Will almond flour rise with baking powder? ›
Yeast doesn't really work well with low-carb flours like almond flour, so it's pointless to add. Egg, baking powder, and baking soda make almond flour rise, though.
How does almond flour affect baking? ›
Sometimes tenderness is what you're after, especially in cakes or muffins, and that's where almond flour shines. Used alongside all-purpose or whole grain flours, it can lighten a batter or dough, adding depth and softness without heft.
How do you adjust almond flour? ›
It requires different measurements and adjustments to achieve the right texture in baked goods. A good rule of thumb is to use 1/2 to 3/4 cup of almond flour for every 1 cup of wheat flour in a recipe.
Why doesn't my almond flour rise? ›
So, if you've ever made an almond flour recipe and had issues with the final product holding together, leaching out the oils or butter, or not rising properly and holding its shape, a likely culprit is that you are using the coarser almond meal, instead of almond flour.
Why switch to almond flour? ›
Almond flour is popular as a gluten-free flour for its versatility in all kinds of recipes. It doesn't have an overpowering flavor, and the texture can be made light and fluffy. It can be used for anything for which you would use wheat flour: bread, pasta, cookies, cakes, biscuits, muffins… whatever you can think of!
Compared to wheat flour, almond flour has fewer sugars and carbohydrates. Switching to almond flour can help people with diabetes manage their blood sugar levels more effectively. Almond flour contains a lot of prebiotic dietary fiber. This type of fiber is digested by bacteria in your small intestine.
Does almond flour change the texture of cookies? ›
One might think almond flour makes dry and crumbly cookies, but think again and imagine macarons. Macarons are crispy on the outside but soft and chewy on the inside. Almond flour, when used properly in baking cookies, will give cookies a soft and chewy texture. The cookies can be surprisingly moist, too.
Why is my almond flour so grainy? ›
The finer the grind, the better your baked goods will turn out. If you use a course ground flour, your product will be grainy and the texture will be as if you added nuts to the batter.
What happens when you replace all-purpose flour with almond flour? ›
Almond flour is a little more moist than wheat flour, and doesn't have quite the same binding qualities. You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter.
How much almond flour equals 1 cup all-purpose flour? ›
If your recipe calls for all-purpose flour and you want to use a gluten-free substitute, try using a lower amount of almond flour—a ¾ cup for every 1 cup of all-purpose flour—and add a binding agent to act as a glue. (Common gluten-free binders are xanthan gum, guar gum, and psyllium husk).
Does almond flour go bad? ›
If stored properly, almond flour has a shelf life of about one year.
What is the best substitute for all-purpose flour? ›
Four All-Purpose Flour Alternatives
- Chickpea Flour. Relatively new to American households, chickpea flour (also called garbanzo bean flour or besan in Indian kitchens) is arguably one of my favorite ingredients. ...
- Rice Flour. ...
- Almond Flour. ...
- Buckwheat Flour.
Increase the amount of almond flour by 25%, so for every 1 cup flour, use 1 ¼ cup almond flour. Add extra leavening to offset the density of almond flour. ¼ – ½ teaspoon of baking powder, baking soda, or combination of both will help.
How do I substitute almond or coconut flour for all-purpose flour? ›
1 cup all-purpose flour = 1/4-1/3 cup coconut flour. Coconut flour can be baked at the same temperature as other recipes, no need for adjustment. The best ratio is 3:1 almond flour to coconut flour. This low carb flour substitution closely mirrors all-purpose flour without the need for additional eggs.
How to bind almond flour? ›
It is excellent for binding, structure-building, and elasticity for baked goods. In most cases, a little goes a long way. One-fourth teaspoon of xanthan gum is all that you need per one cup of almond flour.
