I’ll counter and say no you can’t. I think in baked goods using all almond flour will yield a dense, heavy cake where ap flour would have been light and fluffy. Since wheat flour is starchy, and almond flour is protein and fat I don’t think they’re interchangeable 1:1. Plus almond doesn’t have the same binding properties as wheat since almonds don’t have gluten. I’d start with subbing a smaller amount of almond flour in, no more than 20%, and look for recipes meant for a high amount of nut flours.
Hi Janis! Yes, though it's helpful to keep in mind that a substitute like almond flour for AP flour will usually be a bit of an experiment. Depending on the recipe, we'd likely start 1:1 and use a scale to measure (for accuracy). You may need to adjust as you go. This recent article dives into AP flour substitutes in more depth if you'd like to check it out—you'll find a note about almond flour at the very end: https://food52.com/blog/25486-best-all-purpose-flour-substitutes
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