Almond flour is great substitute for all purpose flour for folks the avoid wheat in the foods they prepare.  Here is some useful information that gives you a little background on using this flour substitute.  I thought this may be helpful to you or to someone you know.  Cheers!

Why cook with almond flour?

Like sugar, there are several options for replacing flour, including combinations of soy or whey protein powders, ground flaxseeds and also soy flour. It is possible to use many natural and whole ingredients in recipes.  When I make a substitution of flour I like to use nut flours — and almond flour works great in many recipes. Not only is it high in protein and low in carbs, it’s a good source of omega-3 fatty acids, shown to be essential for brain and heart health.

How to bake with almond flour

Almond flour works very well for practically all cake, muffins, pancakes and some cookie recipes, too. It can also be used to make tart shells for sweet or savory dishes.

The only types of dessert that do not lend themselves well to the use of almond flour are recipes that call for yeast or other non-quick bread recipes.  If you are not excluding all purpose flour in your diet, I was able to create a wonderful scone recipe in my book  Small Kitchen Big Flavors! that create a wonderful scone using a combination of almond meal flour (ground almonds) and all purpose flour; the texture is fabulous.

Almond flour can either be bought directly from the store ready-ground or it is possible to grind your own at home from natural almonds in a coffee grinder or something similar. It doesn’t even matter if you don’t like almonds because, strangely enough, baked goods made with almond flour do not taste of almonds unless you deliberately add almond flavoring.

How to substitute almond flour in your recipes

To convert any regular baked recipes to low carb using almond flour, experiment by simply replacing the volume of flour in the recipe with the same volume of almond flour. Use slightly more rising agent than the recipe suggests to allow for the heavier weight of the almond flour. Note: I have the correct rising agent in the scone recipe in my book.  No need to adjust!

Be sure to butter and line your pans with baking paper to help prevent sticking.  After baking, foods made with almond flour do better if you leave them in the pan a few minutes before loosening carefully with a knife and turning out onto a cooling rack; the reason for this is that the texture of the baked product is generally more fragile than recipes made with all purpose wheat flour both bleached flour and unbleached types

Now that you’ve got the basics down, you’re ready to try out almond flour as a substitute for all purpose/wheat flour in a few of your favorite baking recipes!

My cookbook is available for pre-order.  Mailing will begin 11/1/19… https://smallkitchenbigflavorsblog.wordpress.com