I am making seafood gumbo today; can I substitute almond flour for wheat (unbleached white) flour? Would it change the taste/texture?
I'm not an expert- but the last time I tried to do that with a soup the almond flour did not thicken the soup as I think the recipe intended. If you're cooking for others I wouldn't.
I don't think this will work, the flour here is necessary to thicken the gumbo. You can try another type of starchy flour if you're gluten free, but I don't think nut flour substitutions would work here.
Yes it will change the flavor of the dish as well as not actually work to thicken the gumbo like regular flour would.
Either use a bit of cornstarch or regular flour or make a different dish all together
Nope, not a substitute.
Thank you, everyone! I used regular flour for this. Appreciate the feedback!
Too late, since you've already made the dish, but another time you might try file gumbo or okra. Either would at least be more authentic.
Derivative question: when baking, what is the substitution ratio for almond flour versus AP flour?
Not necessarily swap-able, depends on the recipe since almond flour can make things very dense. Cookies and brownies are the most forgiving but there are SO many recipes that start with almond flour just use one of those instead of swapping around ingredients for a recipe that uses AP flour. Gluten free AP flour like from king arthur flour is the best swap for regular AP flour for baking
Thank you, TTtrockwood, that's good advice!
Not seeking gluten-free alternatives; just wondering about using almond flour in, say, cookies -- I'm more interested in the almond flavor and texture of the almond meal. Thanks again!
It won’t work. You need a flour with starch. That is what thickens the gumbo. Try Xantan gum if you’re watching carbs or gluten free flour if you’re wheat sensitive. Good luck!
Another option would be brown rice flour. I use this to thicken my shepherds pie filing and it does not affect taste and performs well.