Almond-Tahini-Date Cookies | Gluten-free Recipe | Elle Republic (2024)

FAQs

Can I use almond meal in place of almond flour? ›

Almond meal and almond flour both make exciting additions to lots of baked treats and tasty meals. You can use them interchangeably. But almond meal tends to be better in heartier dishes, since it's slightly bitter and has a coarse consistency. Almond flour is sweeter and has a lighter, fluffier texture.

Almond meal and flour are both made from ground almonds. However, almond meal is made from unpeeled almonds, while the flour is made from blanched ones. The main differences between the two are the grain size, as well as that almond skin is present in almond meal.

Since baking powder contains baking soda, baking powder cannot be used in almond flour baking. Instead, eggs (or applesauce or bananas) can be used as the leavening agent to help baked goods rise and achieve a light and fluffy texture.

It requires different measurements and adjustments to achieve the right texture in baked goods. A good rule of thumb is to use 1/2 to 3/4 cup of almond flour for every 1 cup of wheat flour in a recipe. But not all recipes are suitable for almond flour substitution.

Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour.

Compared to wheat flour, almond flour has fewer sugars and carbohydrates. Switching to almond flour can help people with diabetes manage their blood sugar levels more effectively. Almond flour contains a lot of prebiotic dietary fiber. This type of fiber is digested by bacteria in your small intestine.

Almond flour is a little more moist than wheat flour, and doesn't have quite the same binding qualities. You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter.

We would suggest only substituting a small proportion of flour with almond meal. If you wish to avoid flour because of an intolerance to wheat then you could look at using one of the wheat free flour mixtures that are now available instead of regular plain (all-purpose) flour.

Almond flour is a little more moist than wheat flour, and doesn't have quite the same binding qualities. You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter.

People also can replace almond flour with other nut flours, such as cashew, macadamia, or walnut flours. If they can't find versions of these flours in grocery stores, they can make their own by grinding unflavored and unsalted nuts in a food processor.