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Is there a substitute for almond flour?

How can I substitute almond flour for all-purpose flour?

  • Is there any mixture that I can make that consists mostly of almond flour and that can be substituted for regular all-purpose flour independent of what the recipe is for (e.g., things like cookies as well as things like bread)?  Preferably without xanthan gum or cornstarch or things like that.

  • Answer:

    The problem with this, is that it depends very much on what the function of the wheat flour is in a particular recipe. In something like (some) piecrusts or cookies, the gluten is not a factor, and in fact a no-gluten flour will yield a "short", non-gummy texture that is pleasant. (The flour is acting more or less as a bulking agent in to provide structure for the fats. This is a very approximate, non-technical explanation.) As notes below, for a good American pie crust, a bit of gluten is essential for flakiness. In something like bread, the elastic properties of gluten are an essential feature, and there has to be some sort of accomodation made for the fact that almond flour does not contain any elastic properties. This is why gluten-free flour blends often contain some sort of addition like xanthan gum, to provide the "bounce" that one would get from gluten.

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http://www.sheknows.com/food-and-recipes/articles/3520/http://www.momables.com/ingredient-substitution-list-for-baking/http://gnowfglins.com/2012/10/17/almond-flour-baking-primer/Almond flour replaces the same amount of all purpose flour.  But, it doesn't work well in breads.  I'm guessing because of the lack of gluten.  And it's a bit heavier, so you may need to increase the amount of rising ingredients like baking powder and baking soda.  It's also mentioned that you may need a little more egg in the recipe to make it bind together better.  I don't see anything that gives exact amounts. 

Terry Prothero

To complement the other answers: For many cake-like textures (muffins, pound cake, sponge cake, and the like), you can try substituting 25% of the flour for almond flour (by weight). You should experience with higher or lower ratios depending on taste and the recipe. The more you add the denser and "wetter" the finished product will be -- which may or may not be desirable. For breads, and batters (like crêpes and pancakes or waffles), you'll need the gluten to provide the structure of the final product, so I doubt you can remove any of the flour. Eventually, for taste, add some almond flour to the recipe (10-20%?). Not too much, or the texture might get "grainy" and unpleasant. Some pie crusts or short-breads (for French pastries at least) actually do call for some almond flour along with the wheat flour. Again, you can experiment from one of your favorite recipes with a 25% substitution and see how it goes. To note that this will not yield the typical America pie crust -- which is rather unlike French pie crusts.

Stan Belot

You can't replace all purpose flour with almond flour. All purpose flour has gluten while almond flour obviously does not. Gluten is what gives bread its structure (bubbles), makes fluffy cakes etc.. There might be a few rare recipes where this replacement would not be terrible from a aesthetic viewpoint but the taste of the food will change for sure. You are better off cooking recipes which do not require all purpose flour.

Harsh Vardhan

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