debodun
SF VIP
- Location
- way upstate in New York, USA
Can almond flour be substituted in the same proportion in a cookie recipe as regular wheat flour? If not, how much more or less than the regular flour?
Almond flour vs. all-purpose flour
- Thread starter debodun
- Start date
Smiling Jane
Senior Member
- Location
- Albuquerque NM
I've subbed it 1:1 with no problems. This writer suggests that you add a little more leavening agent (i.e. baking soda, baking powder) for almond flour. I've also used coconut flour with very good results.
http://www.sheknows.com/food-and-recipes/articles/3520/cooking-with-almond-flour
http://www.sheknows.com/food-and-recipes/articles/3520/cooking-with-almond-flour
Smiling Jane
Senior Member
- Location
- Albuquerque NM
It's hard to find a one size fits all because almond flour can be quite different according to who grinds it. With something like chocolate chip pecan cookies where the batter serves as a carrier for the add-ins, a finely ground somewhat airy almond flour works fine on a 1:1 ratio. I'm not sure about heavier or coarser grinds but those results are likely to vary. I buy from both Bob's Red Mill, King Arthur Flour and Trader Joe's and their almond flour is substantially different.
My advice would be to watch your batter and check as you go. If you're an experienced cookie-baker, you'll probably be able to tell if the batter is too heavy. If it is, add some leavening, maybe even an extra egg. I like the flavor of the nut flours in cookies but you may have to experiment to get the texture you want.
My advice would be to watch your batter and check as you go. If you're an experienced cookie-baker, you'll probably be able to tell if the batter is too heavy. If it is, add some leavening, maybe even an extra egg. I like the flavor of the nut flours in cookies but you may have to experiment to get the texture you want.
terry123
Well-known Member
- Location
- Houston, Tx.
almond flour
Never heard of almond flour and would never use it. I stick to all purpose and self rising flour. In fact I don't know anyone that uses it. I just checked one of the links and see that its mainly for the lower carbs. I don't do much baking but if I did I would use my regular flour as it would have to be a special thing for me to bake anymore.
Never heard of almond flour and would never use it. I stick to all purpose and self rising flour. In fact I don't know anyone that uses it. I just checked one of the links and see that its mainly for the lower carbs. I don't do much baking but if I did I would use my regular flour as it would have to be a special thing for me to bake anymore.
Smiling Jane
Senior Member
- Location
- Albuquerque NM
Some people cannot digest gluten, Terry. For them, alternate flours are the difference between having a treat or doing without.
debodun
SF VIP
- Location
- way upstate in New York, USA
My mom made a fruitcake with rice flour once because my grandma had a gluten intolerance. It tasted okay, but had a grainy texture.