Hi Carolyn! Because almond flour does not contain gluten it does not work as a 1:1 substitute for all purpose flour. It does, however provide a great but subtle flavor and lightness when used in conjunction with all purpose flour in around an 80-20 ratio.  As for the butter and olive oil, it can really depend on the recipe. In general melted butter works well as a substitute for olive oil, but when butter needs to remain semi-solid and be creamed in a recipe, then olive oil does not work as a great substitution. Reach out to our baker's hotline at (855) 371-2253 for more specifics on this. Happy baking!

• Reply