Almond flour is growing in popularity as a gluten-free alternative to regular wheat flour. But how does using almond flour affect the end result of baked goods? Here’s a look at the pros and cons of baking with almond flour.
Pros of Baking with Almond Flour
There are some benefits to using almond flour in baking recipes:
- Gluten-free – Almond flour contains no gluten, making it a good option for people with celiac disease or gluten sensitivity.
- Nutritional profile – Almond flour is high in protein, fiber, healthy fats, and nutrients like vitamin E and magnesium.
- Moist texture – The fats in almond flour can lead to a moist, tender crumb.
- Pleasant flavor – Almond flour has a mild, nutty flavor that enhances many baked goods.
Cons of Baking with Almond Flour
There are also some downsides to be aware of when baking with almond flour:
- Dense, heavy texture – Items made with almond flour tend to be more dense and compact compared to wheat flour.
- Dry baked goods – The lack of gluten means baked goods can turn out dry if almond flour is not balanced out with enough moisture.
- Quick staleness – Baked goods made with almond flour tend to stale faster than wheat flour versions.
- Strong almond taste – In some recipes, the distinct nutty taste of almond flour can overpower other flavors.
Substituting Almond Flour for Wheat Flour
Almond flour cannot be substituted directly for wheat flour in recipes. Here are some tips for getting the best results:
- Use about 1/4 to 1/3 cup almond flour for every 1 cup of wheat flour called for.
- Reduce other dry ingredients slightly to account for the added fats and moisture in almond flour.
- Add an extra egg or two to help give structure and bind ingredients together.
- Increase liquids like milk or oil to prevent dryness.
- Use extra leavening agents like baking powder or extra baking soda to get a good rise.
- Adjust cooking times and temperatures, as items made with almond flour often bake faster at lower temperatures.
Types of Baked Goods Made with Almond Flour
Here are some examples of baked goods that work well when made with almond flour:
- Cookies – Almond flour gives cookies a chewy, cake-like texture.
- Muffins – The dense crumb takes well to being studded with fruits and nuts.
- Quick breads – Like banana bread or pumpkin bread – the moisture helps counteract dryness.
- Pancakes and waffles – Extra eggs help keep these breakfast treats light and fluffy.
- Cakes – Almond flour cakes are often fine-crumbed and dense.
Items with more butter or oil tend to turn out better, as the fats help reduce dryness and improve the texture.
Amount of Almond Flour in Recipes
As a general guideline, here’s how much almond flour to use in recipes:
- Cookies: 25-50% almond flour
- Muffins: 50-75% almond flour
- Breads: 75-100% almond flour
- Pancakes: 50% almond flour
- Cakes: 50-100% almond flour
For cookies, substituting 25-50% of the regular flour with almond flour will give a great texture and mild almond flavor. Muffins and breads work well with a higher ratio of almond to wheat flour. Pancake recipes usually use about half almond and half wheat flour. For cakes, you can sometimes use 100% almond flour, but a 50/50 ratio often gives the lightest texture.
Tips for Baking with Almond Flour
Here are some additional tips for success when baking with almond flour:
- Whisk the almond flour before measuring to break up any clumps.
- Use blanched almond flour rather than almond meal, as it has a finer texture.
- Toast the almond flour briefly to enhance the nutty flavor.
- Store almond flour in the freezer to prevent it from going rancid.
- Allow items made with almond flour to cool completely before judging texture.
- Enjoy almond flour baked goods within 2-3 days and freeze extras to extend freshness.
Conclusion
Almond flour can make a great gluten-free, nutrient-rich substitute for regular wheat flour in baked goods. Just keep in mind that almond flour behaves differently in recipes and adjustments will need to be made. Balancing it with enough eggs, moisture, leavening and fat will help prevent a dense and dry texture. With some trial and error, you can make delicious cookies, cakes, breads, muffins and more using almond flour!