I have some leftover almond and buckwheat flours in the pantry. I would like to use them to bake bread, but am unsure how to substitute them in the bread recipes I have that call for all-purpose or bread flour. Are there any easy ways to do this?
Recommended by Food52
Agree that almond flour, which is really just finely ground almonds, is best for cookies or tart crusts - again sub about 1/4 of the flour with the almond flour.