Best Almond Flour Substitutes (2024)

Looking for an almond flour substitute? Explore our guide to find the best almond flour alternatives such as cashew flour, oat flour, and tigernut flour.Learn how to make substitutions for similar results in a variety of recipes.

​What is almond flour?

Almond flour is a type of flour that is made from ground almonds. It is a popular gluten-free alternative to wheat flour and is widely used in baking and cooking.

Almond flour is known for its mild, nutty flavor and is a versatile ingredient in both sweet and savory dishes. It is commonly used in gluten-free and grain-free baking, such as for making cakes, cookies, pancakes, and other baked goods.

This nut flour is also a good source ofhealthy fats, protein, and vitamins. It is a great gluten-free diet staple and ideal for those on a keto diet.

Uses

Almond flour is a versatile ingredient that is commonly used in various culinary applications. It is a great alternative to regular flour for those following a gluten-free, grain-free, keto, or low-carb diet.

Almond flour can be found in most grocery stores and health food stores in the baking aisle or gluten-free section. It is also available to purchase online.

Baking- The flour is frequently used in grain-free and gluten-free baking. It can be used to make a wide range of baked goods, including cakes, cookies, bars, muffins, and bread.

Pancakes and waffles- It is often used to make gluten-free pancakes and waffles. This provides an almost buttery flavor and a tender texture.

Coating- As with other nut flours, it can be used as a coating instead of traditional breadcrumbs. It adds a nutty crunch to chicken or fish.

Pie crusts- It creates a delicious crust that works well with sweet and savory fillings.

Thickening agent- Almond flour can be used as a gluten-free thickening agent in some sauces, gravies, and soups.

Energy bars and bites- It can be incorporated into homemade energy bars and bites for added nutrition and a nutty flavor.

Crumb Toppings- Used in gluten-free crumb toppings, it is great for fruit crisps and crumbles.

What is a good substitute for almond flour?

There's not a one-size-fits-all gluten-free substitute, but depending on use, there are several great substitutes for almond flour.

Different flours can have different results, so it is important to know which qualities in almond flour you need to replace and if flavor is a factor.

1. Almonds

When you are in a pinch, making your almond flour at home is a great alternative. By grinding raw whole almonds with the skins on in a food processor, the result will be an almond meal.

Blanched almond flour is usually more desired for cooking and baking as an almond meal has a coarser texture and denser composition. For blanched almond flour, the skins are removed before grinding the nuts.

To substitute, use one cup of almond meal or blanched almond flour in place of one cup of almond flour (store-bought).

2. Cashew flour

Cashew flour has a mild, sweet flavor. It has a texture similar to almond flour, making it a great substitute. It works well in cookies, cakes, and bread. Hazelnut flour works similarly but has a much more unique flavor profile.

To substitute, use a 1:1 ratio in most recipes.

3. Oat flour

Oat flour has a mild, slightly nutty flavor. It has a softer fine powder texture than almond flour and is slightly more absorbent. It may work well in recipes like cookies and pancakes but may not provide the same structure in baked goods.

If you have Celiac disease, gluten sensitivity, or are following a gluten-free diet, ensure the oat flour is certified gluten-free if needed.

To substitute, use oat flour in a 1:1 ratio. Because oat flour is more absorbent than almond flour, you may need to add a small amount of extra liquid.

4. Tigernut flour

Tigernut flour has a slightly sweet and nutty flavor. It is made from theground tubers on the yellow nutsedge plant. It has a fine texture similar to almond flour. Tigernut flour is great for baking, especially in recipes where a sweet and nutty flavor is desired. It can be used in cookies, cakes, and crusts.

This is a great almond flour alternative for those with a nut allergy. It is also keto-friendly flour!

To substitute, use tigernut flour in a 1:1 ratio.

5. Cassava flour

Cassava flour has a mild, neutral flavor. It has a fine texture, but it tends to be denser and absorbs moisture differently than almond flour. This is a good option for those with nut allergies and following a paleo diet.

To substitute, use cassava flour as a 1:1 substitute for almond flour in most recipes. However, due to differences in texture and moisture absorption, you might need to make adjustments.

6. Gluten-free all-purpose flour

Gluten-free all-purpose flour is a blend of various flours and starches. The exact variation of this will vary by brand. It is suitable for various recipes, including cookies, cakes, muffins, and other baked goods. It is a versatile option in both sweet and savory dishes.

To substitute, use gluten-free all-purpose flour a 1:1 ratio in many recipes. Almond flour contains more fat and moisture, so you may need to increase the liquids or fats in your recipe when using gluten-free all-purpose flour.

Tips

• Depending on the type of recipe, alternative flour you are using, and the binders in the recipe (such as eggs,psyllium husk fiber, xanthan gum, orflax eggs) or lack thereof, you may need an additional binder or starch to keep the final product from crumbling.
• To optimize results, you can blend your substitute flour with another gluten-free flour like tapioca flour, arrowroot starch, or potato starch. This can help balance out the texture and improve the overall outcome of the recipe.
• Akitchen scaleis the easiest way to substitute flour by weight.

Conclusion

In conclusion, several gluten-free flours can be used as substitutes for almond flour, depending on the recipe and desired flavor and texture. Oat flour, buckwheat flour, and tigernut flour are all good options.

When substituting, it's important to consider the differences in flavor, texture, and nutritional content, and to make any necessary adjustments to the recipe to ensure the best results.

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