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.

“4 Rules for Successfully Swapping Honey for Sugar in Any Baked Goods” are discussed here.

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.

“4 Rules for Successfully Swapping Honey for Sugar in Any Baked Goods” are discussed here.

“4 Rules for Successfully Swapping Honey for Sugar in Any Baked Goods” are discussed here.

“4 Rules for Successfully Swapping Honey for Sugar in Any Baked Goods” are discussed here.

There is approximately 1 1/4 tsp per pound (US), or a little more than 1/4 tsp per stick (4 oz).

For most applications, yes it is fine to substitute and adjust; you can just adjust the “salt to taste” step of your recipe in many cases.

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 there is enough of an acidic ingredient to make a reaction (for 1/2 teaspoon baking soda, you need 1 cup of buttermilk or yogurt or 1 teaspoon lemon juice or vinegar). And remember that baking soda has 4 times the power of baking powder, so 1/4 teaspoon soda is equivalent to 1 teaspoon of baking powder. You can make your own baking powder at home: Sift 1/4 cup cream of tartar and 2 tablespoons baking soda through a fine strainer 3 times into a small bowl. Store airtight at room temperature.” – NonAppetit