Hi there, we do not recommend eating any of our flours raw. Flour should be heated to kill any bacteria that may be present. This is the case for all flour. Toasting flour is a great way to do this if you are adding it to food that will be eaten raw.
I am thinking about what to expect if I modify a German Christmas cookie recipe by substituting almond flour for APF. Original ingredients that outcome depends on are:
1 egg
1/2 c sugar
3 T honey
3/8 c raw/blanched slivered almonds
1 1/4 (1.25) c APF
1/8 tsp baking soda.
The dough is rolled out very thin, baked and cut into 1x2 in rectangles. I think there would be some real advantages for this cookie to use almond flour...and though I have been reading about it I still have questions and hope I can pick your brain! :) Wondering what your thoughts are on these questions:
1) At the furthest extreme, if I were to sub almond flour for all the white flour, what would you expect the dough to be like? I'm thinking about things like is it stickier? More pliable (maybe easier to roll thin)? More or less difficult to work with in general?
2) Again if I were to sub almond flour for all the white flour, how do you think the resulting cookie - assuming I can get the dough rolled out - would be different texture-wise? Chewier? More tender?
3) What do you think of substituting almond flour for both the white flour *and* slivered almonds? The effect of the almonds in the original dough is probably very similar to almond flour, bc they get crushed and somewhat blended in when the dough is rolled out, and you don't get pieces or bits when you bite into a cookie.
Thanks very much for any insights you can provide!
Hi Lisa! Please contact customerservice@bobsredmill.com for more info.
I need to make the top layer of a 3 tiered wedding cake out of anything but all purpose white flour. I tried a whole wheat cake and I practically needed an electric knife to cut it, also it would be too heavy to be on the 3rd tier. I have a month to figure this out. I'm looking for a cake that will be fluffy. Is there anything I can add to the mixture that will help?
Our customer service team would be happy to brainstorm with you! Email customerservice@bobsredmill.com.
i bought a bag of superfine almond flour and it has a couple of black bits in the bag (the bag has not been opened yet.) is this normal and ok to use? yes
Thanks for reaching out. Our Customer Service team can best assist with this. Reach them at 1-800-349-2173 or customerservice@bobsredmill.com
Does the super fine almond flour measure and/or weigh the same as regular or coarse grind almond flour?
Hi Karen - we only sell fine grind almond flour and only have nutritional and weight information for those products. You can find them linked below.
Super-Fine Almond Flour
Super-Fine Natural Almond Flour
Where is the weight? For a page that is touted to be the “101” for baking with your almond flour, I’d expect to be able to find the weight per cup since all brands of almond flour can weigh slightly differently.
Hi Angela, a cup of our Almond Flour weighs 112 g.
Hi Ann - not necessarily, though it would depend on your recipe. For this type of question, please email us at CustomerService@bobsredmill.com
As a sub question to this, do your almond flours not need to be heat treated like some flours?
Hi! I have been using your almond flour to make pumpkin carrot banana muffins. 1/2 cup grated carrots, 1 can of pumpkin puree and 3 mashed bananas. I add 3 eggs, 2 tablespoons of milk and 1/3 cup oil, 2 teaspoons of vanilla. Then 3.5 cups almond flour. It is still coming out too wet after baking 25 mins. What should change to make it less wet?
Hi Paige, almond flour itself is more moist that all purpose flour and doesn't absorb as much liquid. With all the other wet ingredients you're using (carrots, pumpkin puree, bananas, eggs and milk) it likely will not bake through. Without knowing the exact measurements, it's hard to give advice. If you email us your recipe, we'd be happy to assist. Reach us at CustomerService@bobsredmill.com
Hi Corinne - Hm, we don't have one that we've tested, but this looks like a good option: Almond Flour Oatmeal Cookies
Hi
I would like to ask if I could in any way use almond flour as a substitution for APF in this recipe link below.
https://wildwildwhisk.com/matcha-green-tea-cupcakes/
If so, whats the flour ratio and any adjustments I need to make to recipe which might work?
Thanks for advice
Winnie
Hi Winnie - Yes, you could likely use Almond Flour as a partial substitution in this recipe. We recommend substituting 25-30% of the flour with Almond Flour, but not 100%. Since Almond Flour is just ground almonds, there's more oil/moisture and less starch and structure created in comparison to All Purpose Flour.
I haven’t used almond flour yet. I wanted to sub in for regular flour. I’m reading thing don’t rise as well. Could a little gluten be added to help? How much, if so? I’m interested in reducing carbs. Sugar too.
Hi Kathy - Almond Flour is a delicious, low carb flour option! You're right though, it doesn't not behave in the same manner as wheat flour. Since there's no gluten proteins, there's less structure in baked goods and things tend not to rise as well. For the best results, we recommend only replacing about 25% of the total flour in your recipe with Almond Flour (1/4 cup per cup of flour). If you would like to use a higher percentage of Almond Flour and are not avoiding gluten, you could experiment adding Vital Wheat Gluten. This is not something we've tested; if you do, we'd love to hear your results.
How do you recommend substituting almond flour for wheat flour in a recipe? For example, the recipe calls for 2 cups flour. Some places I have seen 1:1 with adding an additional egg, others are 1 wheat:2 almond.
Hi Carrie! We don't recommend using Almond Flour as a 1:1 substitution for Wheat Flour. As there's no gluten, there's no protein structure to create the same texture you'd have with wheat flour. Instead, we recommend experimenting with your recipes, starting with a 25% substitution of Almond Flour for regular flour. The success will truly depend on the recipe; Cookies, for example, would be must more forgiving than a loaf of chewy bread. If you have more questions, please email us at CustomerService@bobsredmill.com
Hi,
For macrons, do you think I can substitute the almond flour quantity for natural almond? is it a one-to-one? or it needs more liquid?
Thanks a lot!
Though we haven't tried it, you should be able to exchange the two cup for cup. The natural almond flour will look different in the finished product though.
Hi,
Could I swap some all purpose flour with almond flour to add protein? What percentage would not affect the results or rest of ingredients?
Hi Karen, I'd recommend starting by subbing 25% of the All Purpose out and using Almond Flour instead. If you have more recipe questions, you can email us at CustomerService@bobsredmill.com
Frangipane (Crema Frangipane) is not a french recipe.
While some sources connect it to the Italian marquis Frangipani (or count Frangipani in some sources like the Dictionnaire Etymologique of 1839), Franciscan Friars tradition put it as known since the time of Francesco of Assisi. So hundreds of years before the marquis, and connected to Giacoma Frangipane de Settesoli. At the time the "crema frangipane" was one of the various fillings of "mostaccioli" a pastry common in central and southern Italy
If I substitute almond flour for all purpose flour to make bread do I need to increase the amount of flour? Also do I need to add baking powder?
Hi Betty, Almond Flour is not a direct substitute for All Purpose Flour. I'd recommend using a bread recipe that already calls for Almond Flour OR only substituting up to 25% of the flour for Almond Flour. Baking Powder should be used if the recipe calls for it.
I made a blueberry muffin recipe that called for almond flour.
I used all new ingredients but the muffins didn’t rise.
I’ve never baked with almond flour before but since the recipe called for it I assumed the cooking instructions would be accurate.
Can you give me pointers for next time?
Hi Angela, without knowing your recipe it's hard to say why the muffins didn't rise. You can contact our Customer Service team at 1-800-349-2173 or customerservice@bobsredmill.com. They're more than happy to help you with your recipe! :)
If I substitute almond flour directly for regular flour in my baking recipes, is a longer cooking time required for the almond flour mixture?
Thank you for your time!
Unfortunately, almond flour can not be substituted for all purpose flour as a 1 to 1 alternative. We highly recommend you speak with our recipe specialist for suggestions on how to use almond flour in your recipes. You can reach her at (800) 349-2173 or customerservice@bobsredmill.com.
I just bought my first package of your Almond flour and was wondering if you have a recipe for French crapes. I would love to make them for breakfast on Christmas. Thanks for your reply.
☺️
Hi Donna! We haven't developed a recipe for crepes using our Almond Flour but this recipe from The Roasted Root looks like a good option.
Almond Flour Crepes
I would like to make a chicken tortilla casserole, without the flour tortillas. Do you have a recipe for making tortillas using the almond flour? I am trying to follow a keto diet. Thank you so much for your help
Hi Yvonne - we don't have an Almond Flour Tortilla recipe, but this Paleo Flatbread recipe might work! :)
Paleo Flatbread Recipe
i want to make a King cake and in the past i have used ap flour. but would like to know it you think it would be ok to replace it with almond flour? I almond flour to make cornbread last night and it came out GREAT ! . King cake is mostly like a cinnamon roll dough. I look and did not see a Bread dough like recipe and just want to know you advice ?
Hi! We do have a recipe for King Cake on our website - find it here: Bob's Red Mill King Cake. Because of the nature of Almond Flour I would recommend subbing in only 25% of the flour called for in the King Cake Recipe. It will impart a great flavor but the wheat will hold the structure better.
Do you have a recipe for kransekake using the almond flour? All the recipes I find start with whole almonds and then grind them without noting what the resulting volume is. Thanking you in advance.
Looking for a diabetic friendly, gluten free snack cracker recipe.
Can I use just almond flour instead of gluten free flour?my husband can’t have xanthum gum.
Hi Suzie! Almond Flour will work for crackers. I would recommend checking out this recipe: Nooch Crackers
I’m seeing almond flour used in a lot of diet friend cookie dough dips. Does your almond flour need to be heated before use or would it be safe to use in these types of dips?