Bowl of almonds next to bowl of almond flour
11 Tips To Follow When Baking With Almond Flour
What Is Almond Flour?
Almond flour is a higher-protein, lower-carb, and gluten-free flour that can transform baked goods with its subtle, nutty flavor and moist texture.
Understanding how it absorbs moisture, binds with other ingredients, and reacts with heat will help you create delicious and nutritious baked goods.
Almond flour is denser than wheat flour and does not have the same binding properties due to its lack of gluten. The swap is not a direct one-to-one ratio when substituting.
Some recommend a ratio of 1.5 cups of almond flour per 1 cup of wheat flour, but start at a 1:1 ratio and work your way up to assess the consistency of your batter.
Blanched or Not?
Blanched almond flour lacks skins, making it smoother and paler. This is perfect for cakes with a fine crumb or delicate macarons with a uniform appearance.
Unblanched almond flour is hearty and more rustic with a more noticeable texture and a richer flavor thanks to the skins of the almonds.
Almond flour can vary in granularity, but for the most part, you’ll want finely ground, which has a smoother texture and distributes more evenly in batters.
A finer grind also helps with the absorption of moisture and fats, mitigates the risk of a gritty texture, and ensures a refined and palatable baked good.
Binding Agents
Since it lacks gluten, almond flour needs additional binding agents. Eggs are a traditional option, providing structure and elasticity to your dough.
For a dairy-free option, you can use xantham gum in a ratio of ¼ teaspoon per cup of almond flour or make an “egg” of chia or flax seeds soaked in water.