Teri, that might depend on what you're baking. As a general rule, though, make the recipe as written, and judge from there. If it seems a tad dry, go ahead and add an extra tablespoon or two of water. Substitutions in recipes often involve a fair bit of note-taking and tweaking, but we've found that you can exchange almond flour for a bit of the all-purpose flour in many recipes without the moisture content being too far off. Kat@KAF

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