Hi Janice, there are some places where you could use Measure for Measure flour in place of almond flour and it would work just fine. For example, if a recipe calls for a small amount (about 10-25%), you could probably make the substitution without fail. However, there are other cases when almond flour plays a key functional and flavor role. If almond flour makes up all or mostly all (>75% of the flour in a recipe) you're likely to have a more difficult time making the swap successfully. (And by that, we mean the final product will have a different texture and flavor than the original almond-flour-based recipe.) The texture will be more like wheat-based baked goods rather than rich, crumbly, and tender, and the baked goods won't have a nutty flavor. You're best off approaching each recipe on a case-by-case basis until you get a feel for when you're able to bend the almond flour rules a bit. We encourage you to give our Baker's Hotline a call at 855-371-BAKE(2253) when you have a specific recipe you'd like to make and adjust, and we can talk through some things to consider to ensure you'll be happy with the final result. Happy baking! Kye@KAF

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