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.
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!
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.
Both ingredients are made from ground almonds, but almond flour and almond meal have two small differences that set them apart.
Almond flour is typically made from blanched almonds with the skins removed and is ground finer than almond meal, which typically still contains the skins and is ground coarser.
For most recipes, it doesn’t really matter which type you use. But if you are making macarons, for example, you will want to use almond flour to avoid dark spots in the macaron shells.
I haven’t translated many recipes for you that use almond flour, but this rhubarb crumble comes highly recommended. I really find a crumble that contains almond flour to be incredibly delicious. I will be expanding this list of recipes for you soon.
And just to give you an idea of how to adapt a recipe to include almond flour, for these apple yogurt muffins, you can easily halve the amount of flour and replace it with almond flour. The rest of the recipe remains the same.
There are several alternatives. You can of course use regular flour or self-rising flour. If you want to use another nut flour, hazelnut flour is recommended, I like to use it myself.
If you are looking for a nut-free alternative, you can use oat flour. It has a fairly similar structure to almond flour, so you can just substitute it 1:1 in most cases.
I prefer to work in grams. This is the standard measurement in the Netherlands (what do I say? Almost the whole world), but you also get better results when baking if you weigh all your ingredients on a scale. Lookin for a kitchen scale? Try this one!
1 cup of almond flour is 100 grams.
It always depends on the recipe, of course, but in most cases you can substitute almond flour for all-purpose flour just fine.
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