Use almond flour instead of all-purpose flour at 1:1, with an extra egg for binding. All-purpose flour and almond flour do similar work in a recipe, but they are not identical, and the ratio is what makes the swap succeed. This guide gives the exact ratio, an equivalence table for every amount you will need, what changes in the finished dish, and when you should not make the swap at all. All ratios on this page come from the CookScale substitution data, and every result is approximate; taste the dish before serving, and adjust the seasoning if the swap changes the flavour.
All-purpose flour to Almond flour: equivalence table
The table below scales the ratio — 1:1, with an extra egg for binding — to every amount you will need, from a quarter of a cup up to three cups. Use the row that matches your recipe, and do not guess the scaling in your head, because a small error in the ratio grows with the size of the recipe.
| All-purpose flour | Almond flour | Extra egg |
|---|---|---|
| 1/4 cup | 1/4 cup | — |
| 1/2 cup | 1/2 cup | 1/2 egg |
| 1 cup | 1 cup | 1 egg |
| 2 cups | 2 cups | 2 eggs |
| 3 cups | 3 cups | 3 eggs |
When a recipe calls for an amount that is not in the table, scale the ratio proportionally: work out how many cups of all-purpose flour the recipe needs, then multiply the ratio by that number. For a single cup, the ratio is exactly as stated; for half a cup, halve it; for two cups, double it. Keep the recipe scaler open while you cook, and you can scale the whole recipe, including the substitution, in one step.
What changes when you use almond flour instead of all-purpose flour
Almond flour gives a moist, dense, nutty bake, because it contains no gluten and a lot of fat. The crumb is heavier and more tender than an all-purpose bake, and it stays moist for days, which suits a cake or a muffin. The flavour is the main change: almond flour tastes sweet and nutty, while all-purpose flour is neutral, so the bake tastes of almonds, which is the point in a frangipane or a financier. The extra egg is essential, because almond flour has no gluten to bind the batter, and without it the cake falls apart. The bake also browns faster, because the nut oils caramelise, so watch the oven and lower the temperature by a few degrees if the top darkens too quickly. In a yeasted bread, the swap does not work, because almond flour cannot build the gluten network a bread needs.
When not to substitute all-purpose flour with almond flour
Do not swap flours 1:1 in delicate cakes or yeasted breads without adjusting liquid and expecting a different crumb. That rule is the most important part of this page, because a substitution that works in one recipe can fail badly in another. All-purpose flour does a specific job in each recipe, and the swap only works when the substitute can do the same job. In a recipe where all-purpose flour is the main structure — where it holds the bake together, or where its flavour is the point of the dish — the substitute will not do, and it is better to wait until you have the real ingredient, or to choose a different recipe. In a recipe where all-purpose flour is a supporting ingredient, where it adds moisture, richness or flavour but does not carry the dish, the swap usually works well. The test is simple: if removing the all-purpose flour would ruin the recipe, do not substitute it; if the recipe would still work without it, the substitute is probably safe.
Why this swap works
Flours differ in protein and absorption; swapping changes texture, so start with the ratio and check the dough. That is the principle behind the swap: the substitute does the same chemical or structural job as the original, even though it looks and tastes different. The acid in an acidic substitute activates baking soda, the fat in a fatty substitute shortens a dough, and the liquid in a liquid substitute hydrates the flour. When the substitute does the same job, the swap works; when it does a different job, the swap fails. The ratio on this page is the amount that makes the substitute do the same job as the original, and it is worth following exactly, rather than guessing, because a small error in the ratio changes the job the substitute does.
Worked examples: all-purpose flour to almond flour in real recipes
1. An almond cake for a dinner party
An almond cake needs two cups of all-purpose flour, so use two cups of almond flour and add two extra eggs. The almond flour gives the cake a moist, dense crumb that stays fresh for days, and the nutty flavour suits a cake served with berries and cream. Use blanched almond flour, not almond meal, and stir the batter gently, because over-mixing makes the almond flour release its oil and turn greasy.
2. Almond flour muffins for a gluten-free breakfast
A batch of muffins needs a cup of all-purpose flour, so use a cup of almond flour and add an extra egg. The muffins will be denser and moister than wheat muffins, with a sweet, nutty flavour, and the extra egg binds the batter, because almond flour has no gluten. Bake the muffins in a moderate oven, and watch them, because the nut oils brown faster than wheat flour.
3. A frangipane tart with almond flour
A frangipane tart needs a cup of all-purpose flour, so use a cup of almond flour and add an extra egg. The almond flour is the whole point of a frangipane, giving the tart its rich, nutty filling, and the extra egg binds the filling so it sets properly. Use blanched almond flour for the smoothest texture, and bake the tart until the filling is set and golden on top.
How to make the swap
Measure the almond flour cup for cup, exactly as you would the all-purpose flour, and add one extra egg per cup of flour swapped. The egg binds the batter, because almond flour has no gluten, and without it the cake falls apart. Use blanched almond flour, not almond meal, because almond meal is coarser and gives a heavier, grittier crumb. Stir the batter gently, because over-mixing makes the almond flour release its oil and turn greasy. For a lighter result, replace only half the all-purpose flour with almond flour, and add half an extra egg per cup swapped. For a cake, the swap works well, but for a bread, do not make it, because almond flour cannot build the gluten a bread needs.
Common mistakes
The most common mistake is swapping the flour without adding the extra egg, which makes the cake fall apart, because almond flour has no gluten to bind it. Always add an extra egg per cup. The second mistake is using almond meal instead of blanched almond flour: almond meal is coarser and gives a heavier, grittier crumb. Use finely ground blanched almond flour for baking. The third mistake is over-mixing the batter, which makes the almond flour release its oil and turn the cake greasy; stir the batter gently and only until combined. Finally, do not use almond flour in a yeasted bread, because it cannot build the gluten network a bread needs, and the loaf will turn out flat and dense.
Frequently asked questions
Can I substitute almond flour for all-purpose flour 1:1?
Yes, but add an extra egg per cup of flour swapped, because almond flour has no gluten to bind the batter. The bake will be denser, moister and nuttier than an all-purpose bake, and it will stay fresh for longer. For a lighter result, replace only half the flour, and add half an extra egg per cup swapped.
Why do I need an extra egg with almond flour?
Because almond flour contains no gluten, which is the protein that binds a wheat batter together. Without gluten, the cake falls apart, so the extra egg provides the binding instead. One extra egg per cup of almond flour is usually enough, and the egg also adds moisture and richness to the bake.
Is almond flour the same as almond meal?
No. Almond flour is made from blanched almonds, with the skins removed, and ground finely, giving a smooth, pale flour. Almond meal is made from whole almonds, with the skins on, and ground more coarsely, giving a heavier, grittier texture. For baking, blanched almond flour gives a better crumb, while almond meal suits rustic baking.
Can I use almond flour in bread?
It is better not to. Almond flour has no gluten, so it cannot build the network a bread needs to rise and hold its shape, and a loaf made with almond flour turns out flat and dense. For a gluten-free bread, use a blend designed for bread, with xanthan gum and other binders, rather than almond flour on its own.
Does almond flour make cakes brown faster?
Yes. Almond flour contains nut oils that caramelise in the oven, so a cake made with almond flour browns faster than a wheat cake. Watch the oven and lower the temperature by a few degrees if the top darkens too quickly, or cover the cake loosely with foil for the last part of the bake.