How would whole wheat and almond flour (ratio:2:1) work as substitute for all-purpose?

I rarely flinch at making slight variations in a recipe. But I'm asking "permission" because I don't want to interfere with the toasted oat flavor. Plus, I have the ultimate respect for Food 52 kitchen tested recipes!

Kirsten Lagatree
  • 1743 views
  • 2 Comments
Plum Crisp With Toasted Oat Streusel
Recipe question for: Plum Crisp With Toasted Oat Streusel

2 Comments

Emma L.
Emma L. June 14, 2019
Ditto to what HalfPint said!
 
HalfPint
HalfPint June 13, 2019
I think this could work. I would recommend using white whole wheat pastry flour or a milder whole wheat flour (not sure it that even exists). Let us know how it turns out!
 
Recommended by Food52

Popular on Food52