Susan Sherman

October 21, 2018 at 4:44pm

A question: I found a recipe for a Lemon Almond Cake using just 1/2 cups of all-purpose flour and 2 cups of almond flour. One comment said you can swipe out the 1/2 cup of all-purpose for more almond flour to make it completely gluten free. Would that be a 1:1 ratio swap?
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