Hi Sharzi! Sorry for the frustrations, it can really come down to what you are attempting to make with almond flour. Your best bet if you'd like to entirely almond flour in a recipe is a cake or cookie recipe that uses a lot of egg whites to bind and smooth out the dough or batter. If you are looking to make a bread or quick bread, you'll need to combine almond flour with another kind of flour in order to avoid the graininess. A ratio of 75% all purpose flour to 25% almond flour is a good place to start for this. Give us a call on the baker's hotline if you'd like to discuss this further, happy baking!

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