Question: I am trying to use less wheat and rice flour in my diet; can Almond flour be substituted 100%? Or is there a ratio of Almond & something else?
Thanks so much.
Sarah B.

Answer: Glad to help. This is a biggie: In a few select applications it can be substituted at a 1:1 ratio, but because its weight, fat content and absorption rates are so different from that of wheat and other grain based flours, it does not reliably cross over. For instance, a wheat flour recipe might call for more liquid than what can be reasonably absorbed by almond flour. So if you simply substitute 1 for 1, your finished product will likely be soggy, grainy feeling and “sunken” in. You can, however, adjust the ingredient ratios to account for that and come out with almond flour baked goods that are nearly indistinguishable from the grain based recipes that you know and love.

A note on breads: Almond flour is most often best suited to quick breads, cookies and crusts. This is due to its lack of starch and gluten. If your diet allows for starches and even yeast, you might enjoy experimenting a bit by adding yeast, arrowroot, tapioca and other “non-grain” based starches to your almond flour baked goods

The moral of this paragraph is….unless you’re something of an adventurer and don’t mind some “baking fails”, you might find it best to stick with recipes that are intended for almond flour from a source that you trust

I hope that helps you.