A vast number of recipes include flour, especially ones for baked goods like bread, cakes, or pastries. Beyond baked goods, flour is often added to various meals, such as hand-made pasta, a quiche crust, homemade pizza, or as a thickener for sauces.

Whether you have an allergy to the wheat in regular flour, you are steering clear of the gluten it contains or you have another reason, it’s possible to replace all-purpose flour with another type of flour in your recipes. One replacement option is almond flour.

Nutritional Benefits of Almond Flour

One reason you may want to switch out your all-purpose flour for almond flour is to gain the nutrients the latter flour provides. Almond flour includes plenty of nutrients from the almonds that are ground up to make it. So, adding almond flour as a replacement to regular flour gives any recipe a nutrition boost.

Almond flour’s nutritional profile includes a good amount of monounsaturated fat. This healthy type of fat can help manage cholesterol and reduce heart disease risk. Almond flour is also packed with dietary fiber, protein, antioxidants like vitamin E, and minerals that include magnesium, iron, calcium, and manganese.

Also, almond flour is free of wheat and gluten, which is helpful for those with allergies or sensitivities. It’s also low on the glycemic index and has fewer carbs and sugars, making it a replacement option for people with diabetes or those following a low-carb diet.

Will Recipes Come Out the Same With Almond Flour?

Almond flour offers a great option for cooking and baking. Yet, keep in mind that almond flour is not completely the same as all-purpose flour. It has more calories than regular flour, so each serving of your snack, dessert, or meal will contain more calories. You may want to control your portions or mix this flour with another type of flour if desired.

Also, almond flour can impact the fluffiness of a baked good recipe, because the lack of gluten affects how well it rises. Once you know to expect a slightly different outcome than the normal version, you may find many recipes enjoyable, especially with the boost of flavor the almonds add to the equation. Yet the lack of gluten means that almond flour doesn’t work well on its own for making bread, because gluten is needed for the bread’s structure, texture, and rise.

At the same time, almond flour substitutes very well in many recipes, including pancakes, dessert breads, muffins, cookies, and savory meal ingredients containing flour, such as pasta, meatballs, and sauces. It can help create a baked good that has more tenderness. You may want to try a recipe with this flour to see how it comes out and then experiment with the recipe if the first try doesn’t satisfy you.

Another consideration is that almond flour tends to burn more easily when you’re making baked goods. To account for this, cover it with aluminum foil while it bakes so the top doesn’t burn.

Almond Flour vs. Almond Meal

You may be wondering whether you can use almond meal rather than almond flour in your recipe. Are they the same? Both types include a lot of the natural flavor of almonds. The difference is that almond meal has a coarser texture and often includes almond skins.

While the skins tend to add nutritional value, the texture will impact recipes that work better with finer flour, such as cakes and macaroons. You’ll gain the finer consistency that’s closer to all-purpose flour with almond flour rather than using almond meal.

Another difference is that almond flour has a light hue, while the skins add a dark speckled look to almond meals. The color may matter in certain recipes.

You can choose between the two depending on the recipe, and based on the look and consistency you’re trying to achieve.


You can follow a 1:1 ratio when using almond flour instead of all-purpose flour. This means that you can use the same amount of almond flour as regular flour. Nonetheless, you may want to change the ratios of other ingredients in the recipe when you use almond flour. Its higher moisture amount means the recipe may work well with less liquid, such as milk, and less fat, such as oil or butter, than the recipe, calls for.

Some people mix their almond flour with another type of flour or with vital wheat gluten to create different effects. To achieve the perfect meal or baked good, look at various almond flour recipes for recommendations or experiment on your own.

How to Store Almond Flour

It’s best to store your almond flour in an airtight container in the pantry or to put it in the fridge or freezer. This is because its high oil level makes it more likely to oxidize and go bad. You’ll know it has gone bad if the smell or taste is off from the normal sweetness and nuttiness. You can store your almond flour in the fridge for as long as six months and in the freezer for up to 12 months.

Overall, almond flour offers a great replacement flour that adds tenderness, nuttiness, and nutritional value to recipes! Shop our selection of almond flour in bulk today!