Baking with Almond Flour

At the moment the bags of almond flour are flying through me. It started with muffins where I replaced part of the flour with this nut flour. I was so excited about the result that I have already added it many times. Especially since I have now discovered how to get the best results if you want to bake with almond flour. I do not recommend replacing the flour entirely with almond flour.


First of all, I am writing this article with the intention of just baking with almond flour. Not because it is gluten-free or fits well with other lifestyles. That is how I once started, with a banana bread that only contained almond flour as a substitute for flour. It was delicious, but now I make them even better. I give you my tips!


If you only use almond flour as a flour in baking, you will get a firm and compact baking. You have to add a lot of other leavening agents to get a slightly airy result, although it will never look like the fine airy texture of a cake.

For sweet baking recipes, I, therefore, cut half of the flour or self-raising flour in half and replace it with almond flour. The result is light because it still contains flour, but it is extra creamy due to the use of the nut flour. Soon a cake will come online according to this principle and it is so delicious!
And that is actually my only and most important tip. If you use flour and almond flour 50/50 you will get the best results. The more flour, the fluffier, and the more almond flour, the more compact the result.

Of course, you can play with this and just try things out, I still do. But if you like to bake with almond flour, without losing the properties of certain baking, then I recommend this middle ground.


Below are a few recipes in which I partly used almond flour. You can see that it can be applied in many different ways and that you can play with the proportions.

Tropical Crumble

Oatmeal and Almond Cookies

Almond Raspberry Muffins