Almond flour is central to keto and gluten-free baking. Here's what to use when you're out or need a nut-free option.
Almond flour is made from blanched almonds (skin removed) that have been ground into a fine meal. It is high in fat (approximately 55% fat), moderate in protein (21%), and low in carbohydrates, making it a popular choice for keto, paleo, and gluten-free baking.
The high fat content contributes moisture and richness to baked goods but also means they can turn out greasy if overworked or overbaked. Unlike wheat flour, almond flour does not form gluten — baked goods made with it are inherently tender and often delicate, requiring eggs or other binders for structure.
The best nut-free alternative to almond flour. Sunflower seed flour has a similar fat content and texture. It behaves very similarly in baking. One note: sunflower seeds contain chlorogenic acid which can react with baking powder to turn baked goods green — this is harmless but unappealing. Add 1 teaspoon of lemon juice or vinegar to the recipe to prevent this.
Lower in fat than almond flour, slightly more absorbent. Works well in cookies, muffins, and pancakes. Not keto-friendly (higher in carbohydrates) but is an excellent GF option for those not tracking carbs.
Made from ground hazelnuts, hazelnut flour has a similar fat content and texture to almond flour. The flavour is more pronounced — nutty and rich. Works particularly well in chocolate-based baked goods where the hazelnut note is complementary.
Made from ground pumpkin seeds. Slightly earthier flavour than almond flour. Green-hued — adds colour to baked goods. Works well in savoury applications and heartier sweet baked goods.
Coconut flour is much more absorbent than almond flour. Use significantly less — approximately 1/4 cup coconut flour per 1 cup almond flour — and increase eggs.