13 Best Substitutes for Almond Flour in Baking Recipes

Introduction

Almond flour has become a popular alternative to regular wheat flour for those following gluten-free, paleo, or low-carb diets. Made from blanched, ground almonds, it provides a nutty flavor and can be used to make everything from cookies and muffins to breads and pizza crusts. However, almond flour does have some drawbacks. It's more expensive than regular flour and can be harder to find in standard grocery stores. It also has a distinctive taste that may not work well in all recipes. For those reasons, many people look for substitutes for almond flour when baking.

Luckily, there are many options to replace almond flour that can fit a variety of diets and tastes. From coconut flour to chickpea flour, there are plenty of alternatives to give your baked goods the perfect texture while also adding nutrients. Read on to learn more about the best substitutes for almond flour and how to use them successfully in your baking.

Coconut Flour

Coconut flour is one of the most popular and readily available substitutes for almond flour. Made from dried, defatted coconut meat, coconut flour has a mild coconut flavor that works well in both sweet and savory recipes. It's gluten-free and grain-free, making it a good option for paleo and low-carb diets.

Benefits of coconut flour include:

• Gluten-free and grain-free
• Higher in fiber than almond flour
• Lower in carbohydrates than almond flour
• Adds moisture and tender texture to baked goods

There are a few things to keep in mind when substituting coconut flour for almond flour. First, coconut flour is extremely absorbent and needs more liquid than other flours. A general rule is to use 1/4 cup liquid for each 1/4 cup of coconut flour used. Eggs and oil can also help add moisture.

Coconut flour recipes also usually require additional eggs to help bind everything together. A good starting point is to use 3-4 eggs for each cup of coconut flour.

Because it's so absorbent, coconut flour has a thicker, denser texture when baked. To lighten it up, you can add extra leavening agents like baking powder. Start with about 1 teaspoon per 1/4 cup of coconut flour.

Overall, coconut flour has a mild flavor that works as an almond flour substitute in both sweets and savories. Increase liquids, eggs, leavening agents, and experiment until you achieve the perfect texture.

Coconut Flour Almond Flour Chocolate Chip Cookies

Makes: 12 cookies

• 1 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1/2 cup granulated erythritol or sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup dairy free chocolate chips

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut flour, baking soda and salt. Set aside.
3. In a large bowl, beat butter and erythritol until fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Add dry ingredients to wet and mix until combined. Stir in chocolate chips.
5. Roll dough into balls, about 1.5 Tbsp each, and place on prepared baking sheet. Slightly flatten each ball.
6. Bake for 12-14 minutes until lightly browned. Let cool on baking sheet for 5 minutes before removing to wire rack to cool completely.

Chickpea Flour

Chickpea flour, also known as gram flour or besan, is a popular gluten-free flour made from ground chickpeas. It provides a good amount of protein and fiber, making it a nutrient-packed almond flour substitute.

Benefits of chickpea flour include:

• Gluten-free
• High in plant-based protein
• Source of fiber
• Adds slight savory flavor

Chickpea flour has a strong flavor that can stand up to assertive seasonings. It works well in savory baked goods like crackers, flatbreads, and pizza crust. You can also use smaller amounts in combination with other flours for a protein boost in sweet recipes.

When baking with chickpea flour, there are some steps you can take to help it perform similar to almond flour:

• Use only about 1/4 to 1/3 cup chickpea flour and combine with a lighter flour like coconut or tapioca flour.
• Add extra liquid like milk or water since chickpea flour soaks up moisture.
• Include acidic ingredients like yogurt or buttermilk to help balance the stronger flavor.
• Increase leaveners like baking powder or baking soda to help lift the denser texture.

Chickpea flour adds great nutrition to baked goods. With some adjustments to recipes, it can make a great gluten-free substitute for almond flour.

Chickpea Flour Banana Muffins

Makes: 12 muffins

• 1 1/4 cups chickpea flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/4 cup milk of choice
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 2 ripe bananas, mashed

1. Preheat oven to 350F. Grease a 12-cup muffin tin or line with paper liners.
2. In a medium bowl, whisk together chickpea flour, baking powder, baking soda and salt.
3. In a large bowl, mix together coconut oil, milk, honey, eggs and vanilla. Stir in mashed bananas until smooth.
4. Add dry ingredients to wet and stir just until combined. Be careful not to overmix.
5. Scoop batter evenly into prepared muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes until a toothpick inserted comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Oat Flour

Oat flour is made from ground oats and can be a gluten-free substitute for almond flour, depending on how the oats were processed. Be sure to use certified gluten-free oats.

Benefits of oat flour include:

• Can be gluten-free
• Higher in protein and fiber than all-purpose flour
• Adds great texture and chewiness
• Imparts subtle oat flavor

Oat flour has a higher fiber content than almond flour, which means it requires more liquid in recipes. You'll also want to include ingredients to add moisture back, like mashed bananas, applesauce, or extra eggs and oil.

Because of the extra fiber, baked goods made with oat flour tend to be more dense and doughy. Extra leavening helps counteract this. Try using 1 extra teaspoon of baking powder per 1 cup oat flour.

The mild oat taste and chewy texture of oat flour make it a good 1:1 substitute in many almond flour recipes. Adjusting moisture and leaveners helps replicate the crumb consistency.

Oat Flour Berry Muffins

Makes: 12 muffins

• 1 1/2 cups oat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1/4 cup milk of choice
• 1 egg
• 1 tsp vanilla extract
• 3/4 cup mixed berries

1. Preheat oven to 375F. Grease a 12-cup muffin tin or line with paper liners.
2. In a medium bowl, whisk together oat flour, baking powder, baking soda and salt.
3. In a separate bowl, mix together coconut oil, honey, milk, egg and vanilla.
4. Add wet ingredients to dry and stir until just combined. Gently fold in berries.
5. Divide batter evenly among muffin cups, filling each about 3/4 full.
6. Bake for 16-20 minutes until a toothpick inserted comes out clean.
7. Allow to cool in muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

Cashew Flour

Cashew flour comes from raw cashews that have been finely ground up. With a similar texture and lightly nutty flavor, it serves as an easy 1:1 substitute for almond flour in baking recipes.

Benefits of cashew flour include:

• Gluten-free and grain-free
• Low in carbohydrates
• Higher in healthy fats than almond flour
• Neutral flavor good for both sweet and savory recipes

Cashew flour has a very fine, powdery texture that mimics traditional all-purpose flour. This makes it easier to use in baked goods without needing significant adaptations. The neutral, creamy flavor also works well in everything from cookies to breads.

One thing to keep in mind is that cashew flour can result in a drier, more crumbly texture once baked. Try adding extra egg or oil to recipes to help increase moisture. A Tbsp of honey or other liquid sweetener can also improve moisture levels.

Otherwise, cashew flour can be swapped evenly for almond flour. The versatile flavor and similar fat content make it an easy substitute in most recipes.

Cashew Flour Chocolate Chip Blondies

Makes 9 blondies

• 1 1/4 cups cashew flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

1. Preheat oven to 350F. Grease an 8x8 baking pan.
2. In a small bowl, combine cashew flour, baking powder and salt.
3. In a medium bowl, whisk together coconut oil, maple syrup, egg and vanilla.
4. Pour wet ingredients into dry and stir until no flour streaks remain.
5. Fold in chocolate chips. Spread batter evenly into prepared pan.
6. Bake for 18-22 minutes until top is set. Allow to cool completely before cutting into squares.

Pistachio Flour

Pistachio flour is made from finely milled pistachios. The green color and distinctive flavor make it an interesting substitute for almond flour in baked goods.

Benefits of pistachio flour include:

• Gluten-free
• Lower in carbs than nut-based flours
• Adds color and visual appeal
• Imparts vibrant pistachio flavor

Swap pistachio flour in a 1:1 ratio for almond flour in recipes. The bold pistachio taste pairs especially well with chocolate, berries, citrus, and spices like cardamom.

One thing to note is that pistachio flour tends to clump more than almond flour. Sift or whisk it before using to break up any lumps. The flour's fat content may also lead to spreading during baking. Chilling cookie or cake batter before baking helps prevent this.

Try using pistachio flour when you want to add a pop of color and flavor. It makes almond flour recipes fun and more visually appealing.

Pistachio Orange Cookies

Makes: 18 cookies

• 1 1/4 cups pistachio flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• Zest of 1 orange
• 1/2 cup coconut oil, softened
• 1/3 cup honey
• 1 egg
• 1 tsp vanilla extract

1. In a medium bowl, whisk together pistachio flour, baking powder and salt.
2. In a separate bowl, beat together coconut oil and honey. Beat in orange zest, egg and vanilla.
3. Add wet ingredients to dry and mix until fully combined.
4. Cover bowl and refrigerate for 30 minutes.
5. Preheat oven to 350F. Line two baking sheets with parchment.
6. Roll dough into 1 1/2 Tbsp balls and place on prepared baking sheets. Press down slightly.
7. Bake for 12 minutes until lightly browned. Transfer to a wire rack to cool.

Pumpkin Seed Flour

Pumpkin seed flour, also called pepita flour, is made from finely ground green pumpkin seeds. It has a pleasant nuttiness that adds flavor to baked goods.

Benefits of pumpkin seed flour include:

• Gluten-free
• Source of plant-based protein and fiber
• Rich, nutty taste
• Bright green color

Substitute pumpkin seed flour for up to 1/4 of the almond flour in recipes. Use more and the green color and flavor may be overpowering.

Pumpkin seed flour is quite absorbent. Add extra moisture to recipes in the form of milk, fruit purees, or additional eggs and oils.

The density of pumpkin seed flour also means you likely need a bit more leavening. An extra 1/4-1/2 tsp of baking powder helps lift baked goods.

Finally, pumpkin seed flour is prone to clumping. Be sure to sift or whisk it thoroughly before using to break up any lumps.

A small amount of pumpkin seed flour adds great nutrition, color, and flavor as a substitute for almond flour.

Pumpkin Seed Flour Banana Bread

Makes 1 loaf

• 1 cup almond flour
• 1/4 cup pumpkin seed flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 overripe bananas, mashed
• 2 eggs
• 1/3 cup coconut oil, melted and cooled
• 1/3 cup maple syrup
• 1 tsp vanilla extract

1. Preheat oven to 350F. Grease a 9x5 loaf pan.
2. In a medium bowl, whisk together the flours, baking soda and salt.
3. In a separate large bowl, mix the mashed bananas

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.