Almond flour does not absorb liquid as readily, it takes more time and is more paste-like. For yeast breads ADD up to 1/3 of the total flour of the recipe in addition to the regular flour. EX. For a 3 cup of flour recipe, use 3 cups reg. flour and ADD another cup of almond flour. For a non-yeast recipe, you can experiment with reducing the fat in the recipe. Start very small, often you can only reduce by about a tablespoon. Good luck! Elisabeth@KAF

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