Almond Flour Substitutions

Flavor: Almond flour imparts a distinct nutty flavor that is richer and more pronounced than the neutral taste of all-purpose flour. This substitution adds a slight sweetness and complexity to the flavor profile, which can complement sweet and savory dishes alike. However, it may overpower more subtle flavors in delicate recipes, so it's best used when a nutty undertone is desired.

Texture: Replacing all-purpose flour with almond flour significantly alters the texture of the baked good. Almond flour is coarser and denser, resulting in a more crumbly and moist texture. The absence of gluten means the structure will not be as elastic or chewy as it would be with all-purpose flour. Additionally, almond flour tends to retain more moisture, which can lead to a more tender crumb but also a heavier and denser final product.