Blanched almonds ground to a fine powder. High in fat and protein, entirely free of starch and gluten.
What it does in a recipe: Fat, moisture and tenderness - it produces a rich, dense crumb rather than a structured one. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Also called: Almond meal, Ground almonds
3substitutes
1close matches
Flourscategory
Quick answer
Hazelnut or cashew flour
1 cup almond flour = 1 cup finely ground hazelnuts or cashews
All substitutes, best first
3 ways to replace almond flour
Hazelnut or cashew flour
Closest match
1 cup almond flour = 1 cup finely ground hazelnuts or cashews
Nearly identical fat content and grind, so they behave the same in a batter.
Trade-offEach brings its own distinct flavour - hazelnut is assertive, cashew notably mild and sweet.
Allergen checkBoth are tree nuts, so this swap does nothing for a nut allergy. Where allergy is the reason for the substitution, use sunflower or pumpkin seed flour instead.
Sunflower seed flour
Reliable
1 cup almond flour = 1 cup ground sunflower seeds
A similar fat and protein profile with a comparable grind, and genuinely free of tree nuts - the right answer for a nut-free kitchen or a school bake.
Trade-offSunflower seeds react with baking soda and can turn a bake green. Harmless, but startling. A little lemon juice in the batter prevents it.
Allergen checkSunflower seeds are not a tree nut, but they are commonly processed on nut lines. For a severe nut allergy, buy from a brand that certifies a nut-free facility rather than relying on the ingredient list.
Oat flour
Reliable
1 cup almond flour = 3/4 cup oat flour
Oat flour is far more absorbent because it is starch rather than fat, so less of it reaches the same batter consistency.
Trade-offDrier and less rich; you may want an extra tablespoon of oil or butter to compensate.
Allergen checkOats are routinely cross-contaminated with wheat during harvest and milling. Only oat flour labelled certified gluten-free is safe for coeliac disease.
At a glance
Almond flour in summary
Almond flour at a glance: category, its job in a recipe, the diets it suits, the diets its substitutes can satisfy, and how many substitutes there are.
Can I use hazelnut or cashew flour instead of almond flour?
1 cup almond flour = 1 cup finely ground hazelnuts or cashews. Nearly identical fat content and grind, so they behave the same in a batter. Each brings its own distinct flavour - hazelnut is assertive, cashew notably mild and sweet.
Can I use sunflower seed flour instead of almond flour?
1 cup almond flour = 1 cup ground sunflower seeds. A similar fat and protein profile with a comparable grind, and genuinely free of tree nuts - the right answer for a nut-free kitchen or a school bake. Sunflower seeds react with baking soda and can turn a bake green. Harmless, but startling. A little lemon juice in the batter prevents it.
Can I use oat flour instead of almond flour?
1 cup almond flour = 3/4 cup oat flour. Oat flour is far more absorbent because it is starch rather than fat, so less of it reaches the same batter consistency. Drier and less rich; you may want an extra tablespoon of oil or butter to compensate.
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.