Try these almond flour substitutes and alternatives the next time you’re making something tasty.
They’re perfect for baking – with a few tweaks, of course.
Almond flour is the perfect gluten-free flour substitute. But what do you do when you run out?
With its nutty flavor and interesting texture, almond flour is hard to replace.
It isn’t impossible, though. So if you’re looking for an almond flour replacement, you’ve come to the right place.
Of course, some will be better than others, depending on your recipe. But all of these almond flour substitutes are worth trying in a pinch.
What is Almond Flour?
Before we start replacing almond flour, let’s talk about what it is. As I’ve already mentioned, it’s a type of gluten-free flour with a slightly nutty flavor.
Almond flour is made by removing the skins from the nuts, blanching them, then grinding them into a flour-like powder. It’s lower in carbs than wheat flour and higher in fat and protein. The extra fat makes it a nice option for baking as the additional moisture makes baked goods light and fluffy.
If you’re tackling an especially delicate recipe, almond flour works well. It’s also an excellent choice for cakes, cookies, and other baked goods.
8 Best Substitutes for Almond Flour
The best all-around substitute for almond flour is its close relative almond meal, which we’ll discuss first.
However, there are other options if you run out of almond flour mid-recipe.
1. Almond Meal
You can exchange almond meal for almond flour at a one-to-one ratio. But that doesn’t mean the two are precisely the same.
Unlike almond flour, almond meal is blanched and ground down with the almond skins on. That gives it a coarser, less refined texture than almond flour.
In terms of taste, the two are nearly identical. Unfortunately, you’ll notice a difference in texture if you cook with almond meal.
I suggest giving it an extra grind if you can. Just add a cup or two to a blender and blitz it until fine.
You can always pass it through a sieve, too, to remove the larger pieces.
2. Oat Flour
Oat flour isn’t something most people have in their kitchens. Still, if you do have it, it makes a suitable replacement for almond flour.
Furthermore, it’s easy to make from regular old oats.
Pour them into a blender and grind them until they’re powdery. (One cup of raw oats equals about 3/4 cups of oat flour.)
Once it’s ready, substitute at a one-to-one ratio for almond flour.
Just remember that oat flour is somewhat drier than almond flour. So you may need to add an additional egg or more liquid to the recipe.
3. All-Purpose Flour
Any baker can tell you the ease of using all-purpose flour. So, if gluten isn’t a problem, whip out the all-purpose flour instead.
It’s exceedingly simple to use and works beautifully.
You don’t have to do any converting, either. Instead, simply use an equal amount of all-purpose flour for the almond flour in the recipe.
It isn’t as dry or hard to bind as almond flour, either. That means you may be able to use fewer wet ingredients in a recipe. (And still get the same lightness and texture!)
4. Pecan Flour
If you can find it, pecan flour is an excellent replacement for almond flour. In fact, many chefs (myself included) like it better than almond flour.
It’s still nut-based and gluten-free. However, it has a better texture and more binding power than almond flour.
Plus, it gives your food a phenomenal taste.
Swap it out in equal amounts for almond flour.
5. Cashew Flour
Cashew flour is another one-to-one, gluten-free swap for almond flour. The two ingredients are pretty on par in all areas except taste.
Cashews are milder and less nutty than almonds. So unsurprisingly, cashew flour also has a milder taste than almond flour.
Try it if you want nut flour without a strong nutty flavor.
6. Macadamia Flour
Need a gluten-free nut flour that’s also relatively low in carbs? Try macadamia flour.
It’s still not precisely ‘low-carb,’ but it does have fewer carbs than other nut flours.
It also has a rich and distinctive nutty flavor.
Use it at a one-to-one ratio for almond flour in any recipe. It’s an especially good option if you’re following the Paleo diet.
7. Coconut Flour
Coconut flour is a replacement for almond flour, but it isn’t the best one. Frankly, it takes too much work to make it suitable.
You see, coconut flour is dehydrated, where almond flour isn’t. So what does that mean for your recipe?
Well, it means coconut flour will suck up a ton of moisture. Some chefs claim it absorbs as much as eight times the moisture of almond flour.
Therefore, using coconut flour for almond flour without adjusting the recipe is a bad idea. You’ll end up with dry, unpalatable baked goods.
Honestly, I don’t recommend using coconut flour as a substitute. However, if you must, be sure to add a lot more moisture.
(Extra water, extra eggs, extra milk, etc.)
You’ll also want to dial back the amount of flour you’re using. Try adding only a fourth cup for every required cup of almond flour.
8. Banana Flour
Banana flour could work if you’re desperate for an almond flour substitute. But like coconut flour, it’s not the best option.
However, it could work in a pinch.
The great thing about banana flour is that it’s pretty much everything-free. It has no gluten, no nuts, and no seeds.
(Sadly, it’s pretty high in carbs, so keep that in mind.)
Unfortunately, it’s also incredibly starchy and dry. For those reasons, I don’t recommend using it in baked goods.
However, you can use it in a one-to-one ratio for sauces and soups.
If you must try it in other recipes, you’ll need to add more moisture. Like coconut flour, banana flour will need more eggs, water, milk, etc.
You may want to use less flour in these recipes, too. (Maybe 3/4 cup or less for every required cup of almond flour.)
Other Easy Substitutes To Keep On Hand
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