Subbing almond flour for all-purpose flour in this recipe...
I really want to try and make this recipe:
http://ohsheglows.com/2010/10/02/pumpkin-gingerbread-with-spiced-buttercream/
using almond flour. Is it okay in breads like these to sub equal parts almond flour for all-purpose or will it be a weird, soft mushy consistency from all the fat? Also would I decreased the coconut oil since almond flour is so moist? PLEASE HELP!
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2 Comments
However, if you are trying to avoid grains completely (paleo), the pre-blended or ATK blend won't work for you. I think almond flour is one of the hardest "flours" to convert back to gluten-containing or grain-containing flours as it's fairly coarse and makes everything incredibly dense and has no binding capability. You could always try a little xantham gum; just remember it doesn't take a lot (think teaspoons).