Baking with almond flour: try a little tenderness

Almond flour: it’s one of the newest darlings in foodie world, appearing in everything from Paleo chicken parmesan to classic/retro Wedding Cookies. Chances are, if you’re a dedicated baker, you’ve purchased almond flour — or are considering it. So let’s take a look at the various ways baking with almond flour is different than baking with all-purpose flour — and exactly which types of baked treats really shine with almond flour.

Almond flour yields tender treats — learn how and when to use it in your baking. Click To Tweet

Like any nut, almonds are high in fat; and fat helps make baked treats moist and tender. This can be a good thing: think pancakes. Or not: think crusty artisan bread, whose texture veers towards chewy rather than tender.

Once you’ve decided if added tenderness is your goal, here are some rules of the road, gleaned over many hours of test baking:

  • For yeast dough of all kinds (bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat flour (all-purpose, bread, whole wheat, etc.)
  • For non-yeast treats (cookies, scones, cake, biscuits, muffins, etc.), substitute almond flour for 1/4 (25%) of the flour in the recipe.

Note: Feel free to substitute by either weight or volume; the guidelines above work either way. Substituting by weight will add a greater volume of almond flour to your recipe, since almond flour weighs less per cup (3 3/8 ounces) than all-purpose flour (4 1/4 ounces) or whole wheat flour (4 ounces).

Ready to start baking with almond flour? Let’s look at a variety of recipes and see how this works out.

Baking with Almond Flour via @kingarthurflour

Simply Perfect Pancakes

Looking for a “basic is beautiful” pancake recipe? Simply Perfect Pancakes — made from just eggs, milk, butter, flour, baking powder, sugar, and salt — fit the bill.

Baking with Almond Flour via @kingarthurflour

The recipe calls for 1 1/2 cups of King Arthur Unbleached All-Purpose Flour, so I use 3/8 cup (6 tablespoons) almond flour (25% of 1 1/2 cups), and 1 1/8 cups all-purpose.

That’s the standard recipe pancake on the left, the almond flour pancake on the right. No difference in spread or browning.Baking with Almond Flour via @kingarthurflour

Almond flour pancake on top, standard recipe below. The almond flour pancake rose a tiny bit more. Baking with Almond Flour via @kingarthurflour

Tasting notes

I find the almond flour pancakes slightly richer tasting, and noticeably more tender than the standard pancakes. In fact pancakes, whose chief attributes are moistness and tenderness, are the perfect candidate for almond flour.

Bonus for gluten-free bakers: almond flour is the chief ingredient in our superb gluten-free Almond Flour Pancakes.

Baking with Almond Flour via @kingarthurflour

Chocolate Chip Cookies

Are chocolate chip cookies the most-baked recipe ever — or does it just feel that way? Everyone bakes this iconic cookie at some point. My favorite recipe (the cookies pictured above) includes both brown and white sugar, plus an over-the-top amount of chips.

Baking with Almond Flour via @kingarthurflour

Sue Gray, my King Arthur Flour test kitchen buddy for the past 20+ years, is one of the savviest baking scientists I know. She recently said she’d like to experiment with 100% almond flour chocolate chip cookies.

Sue, this one’s for you.

Baking with Almond Flour via @kingarthurflour

Tasting notes

At left, the standard recipe (A); in the center, the standard with a 25% almond flour substitution (B); at right, 100% almond flour chocolate chip cookies (C).

Cookie A and cookie B are very similar; cookie B is marginally less crisp, and some of the batch spread a bit more. But I’d enjoy either one without hesitation.

Cookie C, the 100% almond flour cookie, spreads like cold butter on a hot skillet, yielding cookies a mere 1/8″ thick. With chocolate chips swimming in a “puddle” of cookie, these aren’t the most attractive treat — and they’re very fragile. But flavor? Delicious!

Baking with Almond Flour via @kingarthurflour

Doughnut Muffins

I’ve loved these tender, high-rising muffins since forever. With their strong nutmeg/cinnamon flavor, they taste like nothing so much as a hot-from-the-fryer cake doughnut.

Baking with Almond Flour via @kingarthurflour

The almond flour version, at right, shows the graininess of ground nuts in a somewhat darker-colored batter.

Baking with Almond Flour via @kingarthurflour

Once baked, the almond flour muffins definitely show more browning, the result of their extra fat from the almonds. Baking with Almond Flour via @kingarthurflour

Tasting notes

Equally tender right out of the oven, the 25% almond flour muffins have greater staying power: they remain soft and moist after 3 days, while the standard muffins start to dry out.

The almond flour muffins also have slightly richer flavor — one tester said they tasted “buttery.”

I’m starting to see a trend here that will continue through several other recipes: a muffin made with almond flour doesn’t rise as high as its all-purpose flour counterpart.

Which makes sense: Gluten is the protein-based structural element in all-purpose flour that allows baked goods to rise. Replacing all-purpose with almond flour eliminates some of this structure.

Baking with Almond Flour via @kingarthurflour

Hot Milk Cake

Best yellow cake of all time? My vote goes to hot milk cake, an old-fashioned, butter-rich cake with medium-fine grain, superior moistness, and wonderful flavor. Our version comes courtesy of Chef Zeb Stevenson of Atlanta’s Watershed on Peachtree restaurant.

Baking with Almond Flour via @kingarthurflour

I wonder, will the 25% almond flour cake brown more than the all-purpose flour cake?

Perhaps very, very slightly (that’s the almond flour cake at right), but not significantly.

Baking with Almond Flour via @kingarthurflour

Tasting notes

Like the Doughnut Muffins, the 25% almond flour cake is slightly more moist and a bit more tender than the standard cake. Where a fork slides through the almond flour cake like a hot knife through butter, the standard cake shows just the tiniest bit of springy resistance.

As you can see, the almond flour cake also rises slightly less — continuing the trend started with the Doughnut Muffins.

Baking with Almond Flour via @kingarthurflour

Scones

Great Britain’s classic teatime treat has transitioned to America with all kinds of fanciful mix-ins, from dried cranberries and diced apricots to toasted pecans and chocolate chips. And let’s not forget the sugar or glaze on top!

Baking with Almond Flour via @kingarthurflour

Scone dough made with 25% almond flour (right) is noticeably softer than standard scone dough. While shapeable, it’s sticky and very soft.

Baking with Almond Flour via @kingarthurflour

Tasting notes

Almond-flour scones are, not surprisingly, all of the following:

• More tender
• More richly flavored
• Lower-rising

I find the almond flour scones almost too tender and moist; a traditional scone is somewhat dry and a bit crumbly, perfect with clotted cream or butter. Adding a topping to these rich almond flour scones feels like overkill.

Baking with Almond Flour via @kingarthurflour

Baking Powder Biscuits

Biscuits: a point of pride for Southern bakers, baking a tender biscuit can prove quite a challenge for many of us. This particular biscuit recipe produces reliably tender, high-rising biscuits — even for us biscuit beginners!

Biscuit dough made with 100% all-purpose flour (left) is the texture of mildly firm clay: it’s easy to handle, and molds nicely.

Biscuit dough made with 25% almond flour is noticeably softer and stickier.

Baking with Almond Flour via @kingarthurflour

While both doughs are easy to pat into a round, the almond flour biscuits require dipping the cutter in flour before each cut, to avoid sticking.Baking with Almond Flour via @kingarthurflour

Reversing a previous trend, almond flour biscuits (on the right) don’t bake up any browner than standard biscuits. This is most likely because both versions are already high in fat, minimizing the effect almond flour’s extra fat has on browning.

Baking with Almond Flour via @kingarthurflour

Almond flour biscuits do, however, spread more/rise less.

Light-bulb moment: almond flour biscuits, with their greater surface area/lower rise, would make delightful shortcakes.

Baking with Almond Flour via @kingarthurflour

Tasting notes

Almond flour’s rich flavor is even more apparent in a plain baked good like biscuits: almond flour biscuits (above, right) have a touch of sweetness and rich nuttiness that standard biscuits don’t exhibit.

Standard biscuits, though, are more sturdy, and thus more suited to sandwiches or sliders. The standard biscuit (above, left) easily breaks into two halves around the equator; while trying to break an almond flour biscuit in half results in some major crumbling. If you’re making shortcake from almond-flour biscuits, you’ll want to cut (rather than break) them apart.

Baking with Almond Flour via @kingarthurflour

Golden Pull-Apart Butter Buns

Everyone has a favorite soft dinner roll recipe; this is mine. In this era of trendy artisan breads, “squishy white rolls” definitely still have their place at my table.

Baking with Almond Flour via @kingarthurflour

Since this is a yeast recipe, the rules have changed: instead of substituting almond flour for all-purpose (and negatively affecting rise), I’m going to add 1/3 cup almond flour for each cup of all-purpose flour in the recipe.

The recipe calls for 3 1/2 cups of AP flour, so I add 1 cup + 2 1/2 tablespoons almond flour, in addition to the AP.

Upon completion, the rolls including almond flour have a slightly speckled appearance. Their rise is about equal, but they’re a bit more tender, with somewhat extended shelf life.

Baking with Almond Flour via @kingarthurflour

Tasting notes

Soft, tender, moist… check, check, check. Both versions of this recipe produce a successful roll, with the almond flour roll (cut open, in the center) marginally more tender, with more nuanced flavor.

Again, almond flour extends shelf life; after a couple of days in the bread box, the almond flour rolls remain a bit moister.

Baking with Almond Flour via @kingarthurflour

100% Whole Wheat Sandwich Bread

Many bakers’ first foray into whole wheat baking is 100% whole wheat sandwich bread — arguably one of the most challenging tests to which you can put a whole grain! This recipe, however, produces a fine-textured, fairly moist loaf with good flavor — and without a lot of effort.

I’m wondering what the addition of almond flour to a whole wheat recipe will do. Whole wheat flour, which includes oily wheat germ, is already fairly high-fat; will the fat in almond flour push this loaf over the top?

Baking with Almond Flour via @kingarthurflour

My almond flour loaf definitely starts with an odd-textured dough. It’s somewhat clay-like, not exhibiting the elasticity of dough made completely from whole wheat flour. See the rather lumpy texture of the shaped almond flour loaf?Baking with Almond Flour via @kingarthurflour

Tasting notes

Despite its “obstinate” feel, the loaf made with almond flour rises noticeably higher than the standard loaf. Does the extra fat “grease” the gluten (or increase moisture), loosening up the dough and allowing it to rise more easily? I’ll have to do more research on this.

The texture of the almond flour bread is more tender and cake-like, compared to the slightly chewy whole wheat loaf. In addition, the loaf with almond flour is a touch sweeter.

Baking with Almond Flour via @kingarthurflour

No-Knead Crusty White Bread

Our 2016 Recipe of the Year is the beginner’s way to crusty artisan bread. With no kneading required — a rest in the fridge develops the dough just fine — this is the easiest introduction to yeast bread you’ll ever enjoy.

Baking with Almond Flour via @kingarthurflour

A = almond: and though you can’t see it, my almond flour loaf has risen higher than the loaf made with all-purpose flour. Both loaves are ready to pop into the oven.

Baking with Almond Flour via @kingarthurflour

Check out the slashes: once baked, the almond flour loaf (right) has expanded just slightly less than the loaf made with all-purpose flour.

Baking with Almond Flour via @kingarthurflour

Tasting notes

You can see the added expansion of the standard loaf (left), as evidenced in its more open crumb. What you can’t see is its chewiness: the standard loaf has some real bite. The almond flour loaf is more tender, breaking apart in your mouth without much resistance. As far as flavor, the standard loaf has more tang, more yeasty character.

In this recipe, I’d stick with the original 100% all-purpose flour version. Almond flour’s chief strength (tenderness) simply isn’t a good fit in this crusty/chewy bread.

In addition, the oil in the almond flour deteriorates over the course of the dough’s long, cool fermentation in the fridge, lending any bread made after about the third or fourth day odd-tasting.

Baking with almond flour: conclusions

Let’s summarize what we’ve learned here, shall we?

  • When you replace some of the all-purpose flour with almond flour in non-yeast recipes, you’ll probably notice a difference in how your baked goods either rise, or spread. Cookies and scones may spread more; cake, biscuits, and muffins may rise less.
  • When you add almond flour to yeast-based recipes, bread or rolls will be moister and more tender — good if you’re talking soft dinner rolls, not so good for crusty/chewy breads or pizza crust. Rise may or may not be affected. Note: The addition of almond flour won’t necessitate a change in pan size.
  • Almond flour adds flavor in the form of very mild sweetness (not enough to negatively affect savory recipes), and a certain richness.
  • Baking with almond flour extends the shelf life of baked goods by adding fat, which helps retain moisture.

Baking with almond flour: we’re not done yet

Stay tuned for more posts focusing on baking with almond flour — including when to add almond flour vs. substituting it; and what treats thrive on a 100% almond flour substitution (making them gluten free in the process).

What have you learned from baking with almond flour? What are your favorite almond flour recipes? Please tell us in comments, below.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. Justin

    Most of the differences seem to be based around the reduction in gluten because of the almond flour substitution – not as much air getting trapped, not as much of a protein network being built, etc.

    Making the 100% almond flour cookies with shortening instead of butter, and refrigerating them before baking may be a way to offset the flattening effect, if I remember my cookie tips correctly. This may be already obvious to anyone reading this.

    Reply
    1. PJ Hamel, post author

      Justin, that would seem to make sense, though I haven’t tested. Thanks for the suggestion — PJH

    2. Debbie Wood

      PJ
      I have Celiacs Disease and must bake GF.
      If I used part Almond Flour along with King Arthur GF Measure for Measure Flour, will that work in these recipes?
      Thanks for any help
      Debbie

    3. The Baker's Hotline

      Hi Debbie, we love using almond flour in conjunction with other gluten-free flours. We even wrote a full blog post about our favorite gluten-free almond flour recipes, which you can check out here. If there’s a regular wheat-based recipe that you’d like to make gluten-free, you can replace the flour with our Measure for Measure Flour and then add/replace some of the flour with Almond Flour for a yummy flavor and better browning. Happy GF baking! Kye@KAF

  2. Denise Hammond

    This post is just what I wanted to see. I bought a bag of almond flour to make an almond cake. I am floored at the fat content, but I should have expected that. Duh! I’ll be investigating its uses as I finish what’s still in the bag. Thanks for this.

    Reply
    1. PJ Hamel, post author

      Denise, it’s hard to find ingredients that have every attribute we’d like to enjoy – low cal, low fat, no sugar, high fiber, high protein… and tasty! At least the fat in nuts is healthy fat, compared to other types. Used with discretion, I think almond flour has a lot going for it — especially when you figure out the exact amount you’re getting in, say, that single cookie. So go ahead, enjoy it — no guilt! PJH

    2. Beverly, Retired pastry chef

      Almond flour has a lot going for it, so don’t be concerned with the fat. In fact almonds, as nuts go, are among the least fatty, and as PJ says the fat is healthy fat. Most of us get too many fats containing omega 6. We need to offset those unhealthy fats with omega 3 fats such as found in almonds.
      Furthermore Almond flour has 4 times the protein of wheat flour and 1/4 the carbs!
      It is also gluten free!

  3. Cathlyne Camp-Murray

    I have been making low carbohydrate items using almond flour. Even superfine flour has a texture that is slightly gritty. Nonetheless, it is better than no baking at all! I have used the almond flour shortbread with erythritol for sugar and they disappeared at choir rehearsal!

    Reply
  4. Karen

    Thank you for this blog post, PJ. I bought a bag of almond flour and have been wondering what all I could do with it. This helps. I’m assuming, unless frozen, almond flour will go rancid pretty quickly?

    Reply
    1. MaryJane Robbins

      Hi Karen,
      Yes, nut flours contain the fats and oils and are best stored in the freezer where they’ll keep for about 6 months. ~ MJ

  5. Donna

    Love all your recipes using Almond Flour ,but I’m gluten free and use your almond a lot . I’ll be looking forward to your gluten free recipes !

    Reply
    1. The Baker's Hotline

      Donna, it sounds to us like you might enjoy a read through our article entitled “Almond flour recipes“, which highlights some of our favorite ways to use this product in gluten-free baking. Mollie@KAF

  6. Cici Joshi

    The biscotti recipes you have in your collection (the cherry pistachio, especially) I have tried with almond flour, with some of the best results. But, I don’t use all almond flour. Merely substitute, after the first cup of all purpose flour, with almond. oat and soy to make it more a breakfast food than a snack!

    Reply
  7. Heather Erwin

    My husband is on the Paleo diet, and can’t have wheat flour, do you have any good recipes that only use almond/coconut/non wheat or potato flours?

    Reply
  8. Susie Bouchard

    Very interesting. This represents a lot of work and thank you PJ. Like Denise, I have some almond flour to use up. I have an extra fridge in my basement. The freezer houses all my flours and grain mixes from KAF to ensure they are fresh when I’m ready to use them. Almond flavoring is great in crust for cherry pie and maybe some almond flour would be nice. My turn to experiment when the fresh cherries are available

    Reply
  9. Chris

    I find that adding 1 tbsp of wheat gluten per 1/4 cup almond flour makes it behave a lot more like like wheat flour. For gluten-free (instead of just low carb), I’ve tried egg white powder, but the texture isn’t quite the same (egg white protein seems to be more rubbery than gluten). Just make sure to stir all of the dry ingredients together before adding the liquid — gluten tends to clump quickly/easily when it gets wet and no amount of mixing will break them up.

    Reply
  10. Timaree

    I like the idea of the softness factor. My daughter is allergic to yeast but finds plain Irish Soda Bread too lacking for a sandwich bread. I’ll try adding the almond flour (she’s also wheat, not gluten per se, sensitive so the replacing part of it with almond flour would be a bonus.

    Reply
  11. Kay Barrett-Vascik

    Almond flour would send me to the ER, with an allergic reaction. My worry always is, that someone may not label this as having nut flour, and having an allergic person go into anaphylaxis.

    Reply
  12. Louise Salmin

    I enjoyed this information on using almond flour in baking,i have a number of gluten-free friends, and am interested in increasing nutritional value in foods.
    While making a delicious g/f sweet potato corn bread recently, I added some extra baking powder to the recipe, as i have made it several times and it often does not rise as much as i think and hope it will. It worked perfectly, the bread was lighter and higher, which was desirable. It also was easier to judge its doneness, so was moister than previously.
    May i suggest you try this with some of the almond flour recipes which may benefit from additional rising?
    The best cookie recipe using all almond flour i have found is an amaretti, it was crispy, chewy and very delicious.

    Reply
  13. Karin

    I love the idea of almond flour, but almonds are expensive, so would I get the same results by using regular flour and almond extract for flavoring?

    Thanks for your answer. –k–

    Reply
    1. PJ Hamel, post author

      Karin, sorry, flour flavored with almond extract is completely different than ground almonds (almond flour). Almond flour is gluten-free, higher in fat, more coarsely ground than flour, and doesn’t taste at all like almond extract. It will lend baked goods completely different texture than wheat flour. Hope you can try it out someday — PJH

  14. Vivian

    I’ve used almond flour for many years, especially in my Almond Crescents, one of my favorite cookies, and have used it for French Macarons. More recently, I’ve used it in my Stollen and will continue to do so. It worked out perfectly and really adds deliciousness to anything I’ve ever tried it in.

    Reply
  15. bks

    I’ve not been doing much baking because of illness, but considering gathering the energy since my doctor removed rice and potato flours as well as gluten. I’m desperate for baked goods and quickly tiring of the taste of corn. Hope to see your all-almond (or other nut flours) recipes soon. Already I’m glad for the insights about rising/spreading and thinking about trying “crackers” molded in muffin pans.

    Reply
    1. PJ Hamel, post author

      Hope almond flour can get you baking again — it’s hard to stop doing something you love. Check out these recipes — a lot of them use almond flour and are gluten-free as well. Good luck — PJH

  16. Joannne Johnson

    This is the most informative article I have ever read at King Arthur website. I bought almond flour and have not used it.
    French. macarons are my most favorite cookie.My challenge is to make this cookie and the other products you mentioned. Thanks for the facts.

    Reply
    1. PJ Hamel, post author

      Glad we could help you start using that almond flour, Joanne. Good luck with the macarons! PJH

  17. Nadine Micoleau

    This was so helpful to me because I am not at all familiar with almond flour. I recently got your large breadmaking book out of the library after a few failed attempts at making bread and now I have completely given up buying bread or crackers at the store. Going to try almond flour if my store has it.

    Reply
    1. PJ Hamel, post author

      Nadine, we’re s glad you’re turning into a bread baker — crackers, too! There’s nothing like homemade, right? Cheers — PJH

  18. Paula in PA

    I am so glad you have posted so much on using almond flour. On my first attempt I thought I could substitute almond flour cup for cup and made Russian Tea Cakes. They were flat and fragile but delicious and I shared them with my gluten free friends who loved them too. I called your hotline and got some tips before my next attempt. Please keep adding to your almond flour recipe repertoire. Your website, catalogue and phone help never disappoint. 🙂

    Reply
    1. PJ Hamel, post author

      Paula, glad to hear the tea cakes were tasty — albeit, as i can imagine, very crumbly!! Thanks for your kind words about our customer service; we place the highest priority on making sure everyone has the very best baking experience possible. PJH

  19. Royce Robertson

    Thanks for the wonderful information. I do not have to use gluten free products but I am intrigued by your flour. I didn’t know anything about it until your email promoting it. Appreciate the tips, like keeping it in the freezer vs regular flour. Many thanks.
    Love everything Kind Arthur does and has and shares. It’s the only flour I will use.

    Reply
    1. PJ Hamel, post author

      Royce, thanks so much for your loyalty to our flour! As an employee-owned company, we really value our customers and try to provide the very best products possible. Hope you end up trying the almond flour sometime — PJH

  20. Barbara Oldham

    This information is wonderful, learning all about almond flour, a new product for me. It is so tempting to bake now today! Thank you for all the recipes, I notice they are so varied. I learned the risk if someone has a nut allergy. Our family enjoys breads, so i will be using almond flour in many recipes and even county fair contests.

    Reply
    1. PJ Hamel, post author

      Barbara, we hope you enjoy discovering all kinds of baking uses for almond flour. I’m really impressed with what an easy addition (or substitution) it is in so many recipes. Thanks for connecting here ± PJH

  21. Christina Stopka

    If you are baking with almond flour and planning on sharing the goodies be sure and inform people that you used almond flour. Consumption could cause a serious allergic reaction in some people. I personally love it but do not use in in baking that will be shared, just in case.

    Reply
    1. PJ Hamel, post author

      Christina, that’s good advice; better to be upfront with all of the ingredients you use these days, when so many people have allergies. Thanks for sharing. PJH

  22. Marilyn

    How would gravy turn out with Almond flour? I really like the health benefits from Almond flour. Thank you for explaining difference in using it.

    Reply
    1. PJ Hamel, post author

      Marilyn, almond flour doesn’t have the same type of properties as wheat flour, and I’m quite sure it wouldn’t work in gravy, unfortunately. For gravy, you really need something that will thicken, like wheat flour or cornstarch. PJH

    2. Lee Schwall

      Arrowroot flour thickens gravy beautifully. It’s gluten free. Mix with the fat then slowly add broth and seasonings. Hope you enjoy.

    3. PJ Hamel, post author

      Spoken by one who obviously has experience with arrowroot gravy — thanks, Lee! PJH

    4. MerryChristmas Claus

      Marilyn, I use almond flour when I make gravy. It works well but you should also add a tiny bit of xantham gum. Not a teaspoon, far less, but it makes great gravy. There are a number of gravy recipes available for Paleo and Keto diets. Feel free to google them I am not just GF but wheat free and low carb due to being diabetic. I have learned how to eat LCHF, low carb high fat, which keeps my cholesterol down and my diabetes under control. In fact, if I stay under 20 carbs a day, I do not need any of my diabetic meds. This is not to recommend it to any one, simply to say it works for me.

  23. Marie Puttlitz

    I thoroughly enjoyed reading this article about almond flour and will definitely try some of the recipes. I have some almond flour in the freezer and just never got around to using it. A friend made a cake with almond flour that was just delicious so I think I will try that first. Nothing tastes better to me then baking cake, bread, or cookies on a snowy Vermont day but I don’t need snow this late in March! I also look forward to making a trip to Norwich every summer. The store is delightful and I love having lunch there.

    Reply
    1. PJ Hamel, post author

      Marie, we’ll look forward to seeing you here in Norwich — once we all get through mud season, right? 🙂 PJH

  24. Jeannie Klimek

    Oh my gosh! How excited I am to see that you have taken the time to elaborate on the use of almond flour in recipes. I was recently given a gift of gf sugar cookies…made with almond flour! WOW, since diagnosed with celiac disease in 2009, I have been searching for the PERFECT sugar cookie!!! I now found it…and am baking them LOTS!! Thank you for reinforcing the value of this fantastic flour!!

    Reply
    1. PJ Hamel, post author

      Glad you discovered almond flour, Jeannie — and that you can enjoy sugar cookies once again. PJH

  25. V. Heaney

    Since I’m gluten-free and have also been trying out the Paleo diet, I started making my pies with an almond crust. I also add some finely chopped almonds to give a bit of crunch. It really tastes good with both the apple mango and the pineapple pies I made.

    Reply
    1. PJ Hamel, post author

      Sounds very tasty indeed – pineapple pie is one of my favorites! Thanks for sharing – PJH

  26. Mari gold

    I don’t think I have ever read such a comprehensive article on any food. Cheers to you. I’m going to try some recipes with the almond flour. Before this article I would never have tried .

    Reply
    1. PJ Hamel, post author

      Mari, thanks so much — mission accomplished! I really wanted to share my enthusiasm for this new flour, and I’m glad you’re going to try it. Cheers — PJH

  27. Bonnie White

    I have made choc chip cookies using all almond flour and you cannot tell the difference… BUT I freeze the dough for a couple of hours first. Then I put them on the sheets and bake.. if a sheet has to wait to go into the oven, it goes back into the freezer. After looking at some of the results, could it be that in non yeast items, the items would benefit from a slightly lower temp?

    Reply
    1. MaryJane Robbins

      Hi Bonnie,
      It wasn’t something we tried, and it generally has more to do with fat content and gluten, but if you do try it with lower temperatures as well, definitely let us know if you see any differences. ~MJ

    1. PJ Hamel, post author

      Yes, Pauline, almond meal contains almond skins, and is less finely ground and more dense than almond flour, which is light and fluffy. You can certainly try substituting almond meal for almond flour, though your results may be a bit different that what I experienced here. Good luck — PJH

  28. bbmeng.win

    Irish Cream Cupcakes Recipe from King Arthur Flour — These deep chocolate cupcakes surround coffee buttercream filling and are topped with silky Irish Cream buttercream.

    Reply
    1. The Baker's Hotline

      While we haven’t done in-depth testing with hazelnut flour like we have with almond flour, hazelnuts and almonds have similar nutritional profiles and the flours are similar in texture. Hazelnut flour tested to be a bit less finely milled, so you might want to use it in recipes that call for almond meal. You should feel confident to add a small amount to yeast breads or replace 10-25% of the flour with hazelnut flour in other baked goods. Keep in mind you’ll be changing the flavor profile quite a bit—hazelnuts are known a slightly bitter albeit buttery flavor so make sure you like the taste of hazelnuts first! 🙂 Happy baking! Kye@KAF

  29. Pat Ingalls

    Thanks so much for this in depth article, P.J. I just got my bag of almond flour and can’t wait to try it. I mail a lot of cakes, cookies, etc to family and knowing the almond flour will help extend their freshness is a real plus.

    Reply
  30. Robbie

    Any recommendations for using Almond Flour at high altitudes? Everything comes out way too sticky for me. Thanks!

    Reply
    1. The Baker's Hotline

      Hi Robbie, while this isn’t specific to almond flour, it may help to check out our Guide to High Altitude Baking. We’re not at altitude ourselves here in VT, so we don’t do a lot of testing at altitude, but we hope the tips and tricks in our guide will help get you headed in the right direction. Best of luck and happy baking! Mollie@KAF

  31. tom fitzgerald

    Good Article. I am an experienced bread baker. Want a ‘sandwich loaf’ similar to good old Wonder Bread that is reduced in carbs. Tried coconut / all purpose combinations with complete failures (got a nice, thick, creamy, heavy loaf….made decent toast for jams); moving to all purpose / almond flour (always King Arthur’s products for assured consistency) with yeast (normal rise) whole milk, salt and a two tablespoon hit of refined gluten to encourage rise and add protein. Will do one in loaf pan, another free formed. Could work; will use dough machine for both.

    Reply
  32. Catherine Kohl

    I’ve been adjusting the Gluten-Free Almond Flour Chocolate Chip Cookies from your site. The adjustments include:

    1/2 cup Sunkrin Gold (brown sugar substitute)
    1/2 cup Sunkrin 1:1 (white sugar substitute)
    1/2 tsp. baking soda
    1/2 tsp. baking powder
    1/2 cup salted butter
    2 tsp. vanilla extract
    2 large eggs
    2 1/2 cups almond flour
    Scant 1/4 cup full-fat Ricotta Cheese
    1/2 cup white chocolate chips
    1/2 cup chopped toasted pecans

    I baked the cookies (using 1 Tbs. dough for each cookie) at 335 degrees F for about 18-20 minutes. They came out slightly browned and, after allowing to cool completely on a wire rack, tasted wonderful.

    Reply
  33. Brette

    Although almond flour may good for people with gluten sensitivity, I’m concerned about the huge quantities of water that it takes to grow almond trees, especially in drought-plagued California. Leave it for those with dietary problems. The rest of us should probably be sticking to wheat.

    Reply
  34. Geoff Stuart

    I have a couple bags of fine-ground almond meal my son left at home. If I grind that finer in my VitaMix grain bowl, will it be identical to almond flour?

    Reply
    1. The Baker's Hotline

      It won’t be identical since the processing will be different, but your homemade almond flour should behave in the same in recipes that call for almond flour. Give it a shot and see how you like the results. It’s especially tasty if you toast it before using. Happy baking! Kye@KAF

Post a comment

Your email address will not be published. Required fields are marked *