— Rose Mattax

What are your thoughts? Well, uh, there are a couple things to consider about, um, when you're cooking with almond flour, um, specifically baking if with almond flour. Um, almond flour does not have the same kind of glutenous, uh, you know, uh, you know, kind of textures that you're getting, um, from a wheat flour. But it does work, uh, in a lot of other recipes. So if you're doing something like, uh, you know, like a bread, it might be a little harder to use. But if you're doing something, um, like sweets and different pastries like that, it actually is a great substitution to be able to use for something like that. Now, recommendations can vary on, um, you know, it's not a one-to-one ratio typically on almond flour to like a wheat flour. Typically it's like a half to, uh, three quarters to one, um, ratio instead. Um, I'm not a huge baking e expert, so Fran on our staff might be a better, um, you know, person to ask on that when she has her next next, uh, baking event or her next, uh, ask me anything hours. Um, but from, you know, just from my, my knowledge, uh, almond flour again is a great substitute for a lot of things. Um, but, uh, I find that if I'm making something like a bread, like a sandwich bread or something like that, it's not always the best substitute for it, um, without adding a lot of other things to it. Um, I'm sure you can definitely get there as an, um, as an end. But I do find that it works great for doing different kinds of pastries and cookies and things like that as well too. Um, but again, the, the, you know, substitution recommendations can vary pretty dramatically from, you know, a half a cup to one cup to uh, three quarters of a cup to one cup as well.