Almond flour

Almond meal is made from both blanched and whole almonds. Usually, blanched and pasteurized almonds (almonds without skin) are used to make almond flour. It adds a delicious nutty taste to baked goods.

It is gluten-free and Kosher. Replacing about 25% of wheat flour with almond flour helps decrease the carb content of food. So, almond flour is a good choice for diabetics.

Those who are allergic to wheat or are diagnosed with celiac disease need to avoid all gluten-containing foods. It is commonly used in French macarons, cakes, cookies, muffins, nut breads, pancakes, and pie fillings, such as Sachertorte.

It comes with a high price and those who are allergic to nuts cannot consume the flour.

Almond Flour Substitutes

1. Wheat Flour

Cons:

• it will increase the carb content of the food.
• The flavor will be reduced.
• Almond flour is heavier than wheat flour, so you may have to adjust the quantities.

2. All-purpose Flour

Pro:

• You may use 1 cup all-purpose (white) flour for 1 cup almond flour (1:1 substitution). But the quantity may vary depending upon the recipe.

Cons:

• Almond flour typically requires more egg or binding agent, and you might have to reduce that quantity if you are using all-purpose flour.

3. Cashew Flour

Finely ground nut flours made from blanched nuts are commonly used in gluten-free baking. Those who like the cashew flavour may use cashew flour as a substitute for almond flour. It is great for elegant cakes, cookies, muffins, etc. It blends well into sweet and savoury baked goods.

4. Macadamia Flour

Macadamia nuts contain less carbs than almonds. It can give you the most similar results.

5. Sunflower Seed Flour

This nutritious seed flour is a perfect nut-free substitute for almond flour. Use finely ground and sifted flour.

Sunflower seed flour can be used as a substitute for almond flour in many baked goods. Sunflower seeds are loaded with protein, fiber, phytosterols, vitamin E, copper, manganese, selenium, various B vitamins, phosphorous, magnesium, and folate.

Cons:

• You may have to use half the specified quantity of baking soda in the recipe.
• Since there is a lot of chlorophyll present in the seeds, you may have to double the amount of cream of tarter. This acidic cream can prevent the food from turning green.

6. Oat Flour

You can substitute almond flour with oat flour 1:1. It can give your cake a wonderful lightness and nuttiness.

Cons:

• Since almond flour give your food a certain sweetness, you may have to adapt that (depending on your taste palet)

7. Combination of Tapioca and Coconut Flour

Like almond flour, coconut flour is a great non-grain gluten-free flour. This flour has a wonderful sweet and fruity flavor. It is rich in protein, good fats, and fiber. Tapioca flour is made from cassava root and is stretchy like gluten. It may not be nutritious, but it is a good binding agent. You can use 1 cup of tapioca flour (heaped) and one cup of coconut flour (slightly scant) in place of 2 cups of almond flour or wheat flour in a recipe. As coconut flour absorbs a lot of liquid (almond flour, in fact, introduces extra moisture), the batter may look like a mass of hardened cement. To keep the batter soft and moist, you may have to use 5-6 eggs (double the amount of eggs in a recipe), or other liquids like apple sauce, mushed up banana, coconut milk, fruit juice, etc. This can require a lot of experimentation.