FAQs

Almond flour: substitute 1:1 with all-purpose (white) flour.

Note: Almond flour typically requires more egg or binding agent, so the recipe might need to be altered.

Yes, as long as they are blanched and very finely ground. Try macadamia or cashew flour for the most similar results.

No, coconut flour is much more absorbent and will call for a different ratio than the almond flour.

I always use a blanched, finely ground almond flour. Note: Bob’s Redmill is too coarse and will cause soggy baked goods. Almond meal is different from almond flour as it contains skins and is typically more coarsely ground. I find that almond meal is good for breading things but not good for baked goods. For more information on Almond Flour,

No, coconut flour is much more absorbent and will call for a different ratio than the almond flour.

Almond flour: substitute 1:1 with all-purpose (white) flour.

Note: Almond flour typically requires more egg or binding agent, so the recipe might need to be altered.

Yes, as long as they are blanched and very finely ground. Try macadamia or cashew flour for the most similar results.

No, coconut flour is much more absorbent and will call for a different ratio than the almond flour.

I always use a blanched, finely ground almond flour. Note: Bob’s Redmill is too coarse and will cause soggy baked goods. Almond meal is different from almond flour as it contains skins and is typically more coarsely ground. I find that almond meal is good for breading things but not good for baked goods. For more information on Almond Flour,

To make almond meal in a food grinder: Place a cup of raw or blanched almonds in the bowl of a food processor fitted with the blade attachment and pulse for 50-60 times in 1-second increments. Stop and scrape the sides of the bowl of the processor every 10 seconds to make sure that they are ground evenly.

Almond flour: substitute 1:1 with all-purpose (white) flour.

Note: Almond flour typically requires more egg or binding agent, so the recipe might need to be altered.