Hi Melisse! If you're looking to use solely almond flour in your baking, we recommend using a recipe that's designed to be made with 100% almond flour. Because recipes calling for all-purpose flour depend on the flour so heavily for the structure and strength gluten brings, replacing that ingredient completely with a nut flour, something that doesn't give any structure at all, will result in very dense, crumbly, short baked goods. However, they will probably still taste quite good, so you're welcome to experiment using it in some of your favorite recipes. You might find you don't need to add all of the liquid to get your doughs/batters to come together, but it could vary from recipe to recipe. So, if you're up for experiments, try using almond flour in some of your existing recipes to replace regular flour, otherwise, we suggest using recipes that are made for the ingredient. Annabelle@KAF
September 5, 2018 at 4:38pm
In reply to What type of adjustments need to be made when 100% of the flour… by Melisse (not verified)