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'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.
Can I use almond flour instead of all-purpose flour for a roux? ›
CAN ALMOND FLOUR BE USED TO MAKE A ROUX? Sadly, you can try it but not all-nut flours thicken the same way as gluten flour or a gluten-free flour blend.
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.
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.
How much baking powder per cup of almond 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 much almond flour equals 1 cup all-purpose flour? ›
Can you Substitute Almond Flour for Regular Flour? Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour.
Why is my almond flour not rising? ›
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.
Does almond flour dry out baked goods? ›
Almond flour, the darling of gluten-free and low-carb baking, is celebrated for its ability to create moist, delicious treats. However, this magical ingredient can be finicky, leading to dry, crumbly results.
Can you make gumbo roux with almond flour? ›
Skinny Roux is prepared using avocado oil and almond flour, and cooked slowly until it is the perfect deep, rich, chocolate-brown color! It can be used in your gumbos, stews, and gravies, exactly how you would use a traditional jarred roux.
Can you make sauce with almond flour? ›
It's SO Easy To Make!
The basics of making the sauce is starting out by making the roux. Heat a small saucepan over medium heat, and melt the butter. Add the almond flour and whisk and cook for 1-2 minutes. Add the cream, half first and whisk until blended.
Can I use almond or coconut flour as a thickener for keto gravy? I don't recommend using either of those flours as a thickener. Both almond and coconut flours will result in gravy with a gritty texture.
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.
Is it hard to bake with almond flour? ›
Almond flour is easy to use. Each baker will have a personal preference, the more practice they have with the flour. Our chef prefers to add a little xanthan gum or cornstarch to the almond flour to help with the texture, though it is not entirely necessary to do so.
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.
Is it healthier to use almond flour instead regular flour? ›
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.
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 many carbs are in almond flour vs white flour? ›
A 1/4 cup of blanched almond flour has 6 grams of carbohydrates and 3 grams of fiber, so it has 3 grams of net carbs. For comparison, a 1/4 cup of all-purpose flour has nearly 24 grams of carbohydrates and less than 1 gram of fiber.
