I have been using almond flour more and more in my baking. It started with muffins where I replaced some of the flour with this nutty flour. I was so thrilled with the results that I have used it in many other baked goods since then.
Especially since I have now discovered how to get the best results when baking with almond flour. I do not recommend replacing all the regular flour with almond flour. I will tell you what ratio of flour to almond flour I personally like.
Baking with almond flour
First of all, I am writing this article with the intention of simply enjoying baking with almond flour. Not because it is gluten-free or because it fits well with other lifestyles. I started out that way, with a banana bread that used only almond flour as a flour substitute. It was delicious, but now I make it even more delicious. I’ll give you my tips!
Can you substitute regular flour for almond flour?
If you use only almond flour as the type of flour in a baking, you will get a firm and compact baking. You have to add a lot of other baking agents to get a somewhat airy result, although it will never resemble the fine, airy texture of a cake.
So for sweet recipes, I cut the flour or self-rising flour in half and replace that amount with almond flour. The result is airy because it still contains flour. I usually add a little extra baking powder or baking soda. At the same time, the nut flour makes it extra moist. There will be a cake online soon that follows this principle and it is SO delicious!
And this is actually my most important tip. For best results, use a 50/50 ratio of flour and almond flour. The more flour, the fluffier and the more almond flour, the more compact and dense the result.
Of course you can play around with this and just try things out, I still do. But if you like baking with almond flour without losing the properties of certain baked goods, this is the ratio I recommend.