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 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.
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.
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.