Can Almond Flour Be Substituted For Cake Flour?

At a 1:1 ratio, almond flour can be used in place of conventional flour. It’s worth noting that almond flour may require a bit extra egg to tie it together. For additional information on a specific dish, see our almond flour recipe book!

What can be substituted for cake flour?

To produce a homemade cake flour substitute, you just need two common ingredients: all-purpose flour and cornstarch. It’s crucial to sift them together. When a recipe calls for cake flour, use this mixture instead.

As my baking experience grows, I find myself using cake flour more frequently. Cake flour provides the softest, most supple cakes and cupcakes without a doubt. I try to keep this important product supplied in my kitchen, but while I’m testing recipes, I occasionally run out. So, when I’m in a hurry, I make this very simple cake flour substitute.

Can you use almond flour for cakes?

Almond flour adds texture and flavor, and it’s popular among paleo dieters. Pie crusts, cakes, cookies, pancakes, and breads can all benefit from it. It’s also a perfect addition to grain-free baking recipes, and it’s finely ground to make amazing cookies, pancakes, and breads.

What happens when you substitute almond flour for regular flour?

Sue Gray, who has worked in the King Arthur Flour test kitchen with me for the past 20 years, is one of the most knowledgeable baking scientists I know. She recently stated that she would like to try making chocolate chip cookies made entirely of almond flour.

The regular recipe (A) is on the left; the standard with a 25% almond flour replacement (B) is in the middle; and the 100 percent almond flour chocolate chip cookies are on the right (C).

Cookie A and cookie B are nearly identical, with the exception that cookie B is somewhat less crisp and some of the batch spreads out more. But, without a doubt, I’d enjoy either one.

Cookie C, made entirely of almond flour, spreads like cold butter on a hot griddle, providing 1/8″ thick cookies. These aren’t the most appealing treat, with chocolate chips swimming in a “puddle” of biscuit, and they’re also somewhat brittle. But what about flavor? Delicious!

Doughnut Muffins

These soft, high-rising muffins have long been a favorite of mine. They have a strong nutmeg/cinnamon flavor that reminds me of a fresh-from-the-fryer cake doughnut.

The almond flour variant, shown above right, has a darker-colored batter with the graininess of ground nuts.

The added oil from the almonds results in more browning in the almond flour muffins after they’ve been baked.

The 25 percent almond flour muffins are just as delicate immediately out of the oven as the regular muffins, but they have a longer shelf life: they stay soft and moist for three days, whereas the regular muffins start to dry up.

The almond flour muffins have a somewhat fuller flavor, according to one tester, who described them as “buttery.”

I’m noticing a pattern here that will carry over into numerous other recipes: a muffin prepared with almond flour doesn’t rise as high as one made with all-purpose flour.

Gluten is the protein-based structural element in all-purpose flour that causes baked foods to rise, which makes sense. Some of this structure is lost when all-purpose flour is replaced with almond flour.

Hot Milk Cake

What’s the best yellow cake you’ve ever had? Hot milk cake, an old-fashioned, butter-rich cake with medium-fine grain, outstanding moistness, and wonderful flavor, receives my choice. Chef Zeb Stevenson of Atlanta’s Watershed on Peachtree restaurant created our version.

I’m curious if the almond flour cake will brown more than the all-purpose flour cake.

Perhaps a smidgeon (that’s the almond flour cake on the right), but not by much.

The 25% almond flour cake, like the Doughnut Muffins, is somewhat more moist and tender than the ordinary cake. The almond flour cake slips through a fork like a hot knife into butter, whereas the conventional cake has just a smidgeon of springy resistance.

As you can see, the almond flour cake rises a little less than the Doughnut Muffins, which is a trend that started with the Doughnut Muffins.

Scones

The famous British teatime dessert has made its way to America, complete with everything from dried cranberries and sliced apricots to toasted pecans and chocolate chips. Not to mention the sugar or glaze on top!

Standard scone dough is notably softer than scone dough produced with 25% almond flour (right). It’s sticky and incredibly soft, but it’s shapeable.

The almond flour scones are almost too soft and moist for my tastes; a traditional scone is slightly dry and crumbly, and goes well with clotted cream or butter. It seems like overkill to add a topping to these delicious almond flour scones.

Baking Powder Biscuits

Biscuits: a Southern baker’s pride, baking a soft biscuit can be a difficult task for many of us. Even for us biscuit newbies, this specific biscuit recipe consistently creates delicate, high-rising biscuits.

The texture of biscuit dough made with 100 percent all-purpose flour (left) is similar to somewhat hard clay: it’s easy to work with and molds well.

While both doughs are simple to massage into a round, the almond flour biscuits require a flour dipped cutter before each cut to avoid sticking.

Almond flour biscuits (on the right) don’t bake up any browner than regular biscuits, reversing a previous tendency. This is most likely due to the fact that both varieties are already heavy in fat, reducing the influence of the extra fat in almond flour on browning.

Almond flour biscuits, with their larger surface area and lower rise, would create wonderful shortcakes.

The rich flavor of almond flour shines through even more in a simple baked dish like biscuits: almond flour biscuits (above, right) have a hint of sweetness and a rich nuttiness that ordinary biscuits lack.

Standard biscuits, on the other hand, are more substantial and hence better suited to sandwiches or sliders. Around the equator, a regular biscuit (above, left) simply splits into two halves; nevertheless, breaking an almond flour biscuit in half results in major crumbling. If you’re creating almond-flour shortcake, you’ll want to cut (rather than break) the biscuits apart.

Golden Pull-Apart Butter Buns

Everyone has a favorite recipe for soft dinner rolls, and this is mine. “Squishy white rolls” will always have a place at my table, even in these era of fancy artisan breads.

Because this is a yeast recipe, the rules have changed: instead of substituting almond flour for all-purpose flour (which will impair the rise), I’ll use 1/3 cup almond flour for each cup of all-purpose flour.

I add 1 cup + 2 1/2 teaspoons almond flour to the 3 1/2 cups of AP flour called for in the recipe.

When finished, the almond flour rolls have a slightly scattered appearance. Their ascent is similar, but they’re a little more sensitive and have a longer shelf life.

Soft, sensitive, and moist… yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes Both variants of this recipe yield a good roll, with the almond flour roll (cut open in the middle) being somewhat more tender and flavorful.

Again, almond flour enhances shelf life; the almond flour rolls stay a little moister after a couple of days in the bread box.

% Whole Wheat Sandwich Bread

Many bakers’ first step into whole wheat baking is 100% whole wheat sandwich bread, which is undoubtedly one of the most difficult tests a whole grain can face! This recipe, on the other hand, yields a fine-textured, moist loaf with good flavor — and with little work.

I’m curious how adding almond flour to a whole wheat recipe will affect the outcome. Will the fat in almond flour push this loaf over the top? Whole wheat flour, which includes oily wheat germ, is already rather rich in fat; will the fat in almond flour push this loaf over the top?

My almond flour bread begins with a strange-textured dough. It has a clay-like texture and lacks the flexibility of dough made entirely of whole wheat flour. See how the formed almond flour loaf has a bumpy texture?

The bread produced with almond flour rises substantially higher than the regular loaf, despite its “obstinate” appearance. Does the additional oil “grease” the gluten (or add moisture), loosening the dough and making it easier to rise? I’ll have to look into this further.

In comparison to the slightly chewy whole wheat loaf, the almond flour bread has a more soft and cake-like feel. Furthermore, the bread made with almond flour is slightly sweeter.

No-Knead Crusty White Bread

The beginner’s guide to crusty artisan bread is our 2016 Recipe of the Year. This is the easiest introduction to yeast bread you’ll ever have, with no kneading required — a rest in the fridge develops the dough just fine — and no kneading required.

A = almond: my almond flour loaf has risen higher than the all-purpose flour loaf, despite the fact that you can’t see it. Both loaves are baked and ready to eat.

Look at the slashes: the almond flour loaf (right) has expanded slightly less than the all-purpose flour bread once baked.

The regular loaf (left) has a more open crumb, indicating its increased expansion. What you can’t see is the chewiness of the loaf: it has a lot of bite. The bread made with almond flour is more soft, breaking apart easily in your tongue. In terms of flavor, the normal loaf has a tangier, yeastier flavor.

I’d use the original 100 percent all-purpose flour version in this recipe. The main strength of almond flour (tenderness) isn’t a good match for this crusty/chewy bread.

Furthermore, the oil in the almond flour degrades throughout the dough’s long, cool fermentation in the fridge, giving any bread produced after the third or fourth day a peculiar flavor.

Baking with almond flour: conclusions

  • You’ll probably notice a difference in how your baked goods rise or spread when you replace some of the all-purpose flour with almond flour in non-yeast recipes. Cake, biscuits, and muffins may rise less; cookies and scones may spread more.
  • Almond flour adds moisture and tenderness to yeast-based breads and rolls, which is great for soft dinner rolls but not so much for crusty/chewy breads or pizza crust. It’s possible that the rise will be affected or not. The addition of almond flour does not necessitate a pan size adjustment.
  • Almond flour gives flavor in the form of a slight sweetness (not enough to detract from savory dishes) and a richness.
  • By providing fat to baked goods, which helps preserve moisture, baking using almond flour enhances the shelf life of baked goods.

What have you discovered as a result of baking with almond flour? What are some of your favorite ways to use almond flour? Please let us know in the comments section below.

Do cakes with almond flour rise?

Protein powder, xanthan gum, and psyllium husks offer gluten-free almond flour recipes structure and stickiness. It functions similarly to gluten in wheat-flour baking.

When one of these items is called for in a recipe, it is usually not a choice.

To hold things together in the absence of gluten, we’ll need to add a binder.

We’ve put up a list of Xanthan gum replacements you may use to get this binder back into your gluten-free, low-carb baking.

How do I substitute all-purpose flour for cake flour?

Because of this difference, you’ll need to use a little more cake flour to produce an exact all-purpose flour alternative. To make 1 cup of all-purpose flour, add 2 tablespoons additional to each cup of cake flour.

Does almond flour bake differently?

Many people are curious if almond flour may be substituted for ordinary flour. Yes and no are the answers. It’s critical to first comprehend the question’s context.

Yes, almond flour is a lovely flour to bake with and a fantastic white flour substitute; however, it cannot be used in recipes that ask for wheat or gluten-free flour on a one-to-one, measure-for-measure, or cup-for-cup basis.

If you’re new to baking using almond flour, I recommend starting with a recipe to get a feel for the texture.

Because it’s a high-fat flour (14 grams of fat per 1/4 cup serving), there’s a lot of moisture in it. Too much almond flour in baked goods can make them look and feel oily.

You must alter the amount of almond flour, liquid, and fats used in a recipe to avoid this disaster.

(1) Measure well

When measuring almond flour, don’t pack it in your measuring cup. It should be able to fit into your measuring cup loosely. If you use too much almond flour, your baked items will be overly dense. I simply scoop almond flour from my bag or jar and skim the excess off the top with a butter knife. One cup of blanched almond flour weighs 4 ounces when measured by weight.

(2) Use less flour

You’ll need less almond flour per cup of ordinary flour if you’re converting a wheat flour or gluten-free flour recipe to almond flour.

  • Add up to 1/3 cup almond flour per cup of wheat or gluten-free flour in yeast baking (think bread, rolls, and pizza).
  • Use 1/4 (25 percent) less almond flour in non-yeast baking (think cookies, scones, cake, biscuits, and muffins). If a recipe calls for 1 cup of flour, use 3/4 cup almond flour instead.

(3) Add a binder

When baking using almond flour, you’ll need a binder like xanthan gum, guar gum, or psyllium husk to give your baked goods structure. When gluten (the “glue” of a baked item) is absent, these binders are employed in gluten-free flour blends to assist “bond” the flours together.

(4) Lower cooking time and temperature

Almond flour-based baked items bake more quickly. Reduce the temperature by 25 degrees and cook for one-fourth of the time when converting a wheat flour recipe to almond flour (keep an eye on your baked items to ensure they don’t burn).

(5) Cool in the pan

Baked items made with almond flour are more wet and come apart more easily after baking. Allow baked items made with almond flour to cool completely before removing them from a baking sheet or pan. As they cool, they will tighten up and be more likely to maintain their structure.

Does almond flour rise with baking powder?

Almond flour can be used as a substitute for all-purpose flour in a variety of baked items, including cookies, cakes, quick bread, and pancakes, for people with type 2 diabetes. However, for yeast bread, it might not be the ideal option. When substituting almond flour for all-purpose flour, there is no standard conversion. All-purpose flour burns more easily than almond flour. To avoid burning, baked items made with almond flour may need to be cooked at a lower temperature and/or covered with a foil tent.

  • Begin by substituting the equal amount of almond flour for the flour in the recipe (i.e. 1 cup of almond flour in place of 1 cup of all-purpose flour).
  • To compensate for the higher weight of the almond flour, increase the amount of rising agent (baking powder and/or baking soda).
  • The additional moisture in almond flour can be balanced by using either more almond flour or less liquid in the recipe.