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?
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4 Comments
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.