Whether you’re allergic to wheat and gluten or are just trying to live a more wheat-free lifestyle, nut flours are an ideal ingredient to have on hand for a variety of dishes, both sweet and savory, most notably baked goods like cakes, cookies, and muffins. Almond flour, made from ground almonds that have been blanched and pasteurized, adds a delightfully nutty taste to baked goods while also being gluten-free and low in carbohydrates for those trying to stick to a low-carb diet.
If your weekend baking project is gluten-free and requires almond flour or you just like that nutty flavor but don’t have a bag of it on hand, fear not. The almond isn’t the only thing that makes for a great gluten-free baking flour; from cashews and macadamia nuts to oats and even cassava root, there are plenty of almond flour substitutes that will work well in your favorite baked goods. Check out our guide for the 5 best substitutes for almond flour so you don’t have to slow down when it comes to making your favorite baked treats.
1. Cashew Flour
Just like cashew milk is an ideal substitute to almond milk, cashew flour is a great substitute for almond flour in baked goods, both sweet and savory. Not only is it a nut flour, so it’s gluten-free like almond flour, it also has a similarly nutty flavor that works well in elegant cakes, cookies, and muffins, as well as savory quick breads and crusts.
2. Macadamia Flour
Another member of the nut flour family, macadamia flour is made from ground macadamia nuts which not only delivers similar results to almond flour in baked goods, it’s also a healthier alternative. Macadamia nuts are lower in carbs than almonds, so a swap from almond flour to macadamia flour is ideal for a gluten-free diet as well as a paleo diet.
3. Oat Flour
If you’ve got a tin of rolled oats at home for your favorite morning breakfast, you’re halfway to oat flour, a great substitute for almond flour in just about any baked good. Grind your rolled oats in a food processor on high until you have a fine powder and use in place of almond flour to give your cakes lightness and a slightly nutty flavor.
4. All-Purpose Flour
If your recipe calls for almond flour but you don’t have it on hand, all-purpose flour is a great stand-in if your goal isn’t to keep your recipe gluten-free. Use all-purpose flour in a 1:1 swap but be mindful of your binding ingredients, since with all-purpose flour you will need to reduce the quantity.
5. Cassava Flour
Made from the cassava root, cassava flour is similar in texture and taste to wheat flour. Plus, not only is cassava flour gluten-free, it is also low in carbohydrates making it a useful ingredient if you’re following a paleo diet. Use cassava flour in a 1:1 swap for almond flour in sweet or savory baked goods.