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Substitute for Almond Flour

(15 posts)
  • Started 2 years ago by joeljulieb
  • Latest reply from Heather_Spronk

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  1. joeljulieb
    Member

    I cannot have almonds, has anyone tried a substitute flour for Elana's recipes?

    Posted 2 years ago #

  2. christianne
    Member

    I have not tried substituting almonds in Elana's recipes, but I have made chocolate brownies with ground walnuts. I just posted my brownie recipe on the forum and you could substitute the almond meal for walnut meal. It comes out well...

    Posted 2 years ago #

  3. Beckyboo
    Member

    I have a food intolerence to nuts. Has anyone got any ideas for substitutions for me?

    Posted 2 years ago #

  4. Vee
    Member

    Beckyboo,
    Are you also gluten intolerant? Are you seeking gluten-free flour ideas for baked goods recipes that do not utilize nut flours? I could better make suggestions for you if I knew a little more of what else you are avoiding and what type of recipes you are wanting to make. I have a lot of experience with making substitutions in recipes. Maybe I can help.

    Posted 1 year ago #

  5. jsa11406
    Member

    I am allergic to almonds and am in need of a substitution for almond flour. Other things I am allergic to are gluten, eggs, soy, olives (olive oil), pears, peaches, apples, lemon, navy beans, millet, and the list goes on! Elana uses almond flour in several of her recipes and I want to be able to cook them but I need a suitable flour to use. Any help would greatly be appreciated. Thanks. :o)

    Posted 1 year ago #

  6. stephen
    Member

    jsa11406,

    you could try experimenting with coconut flour. Elana has a bunch of recipes that use it instead of almond flour.

    Posted 1 year ago #

  7. Vee
    Member

    You might consider using a blend of organic gluten-free flours to create a basic flour mix for baked goods recipes. Common choices to use would be equal amounts of tapioca flour, potato flour, rice flour(with gf baking soda and xantham gum added). And yes, I like adding coconut flour in these blends as well. It has a high fiber content.
    I've found the blended flours tend to make a better final product than using 100% of just one of them. If you're not a candidate for mixing your own baking mix to have on hand, there are a lot of gluten-free baking mixes readily available. I tend to avoid the ones with garfava or fava bean flour. It gives an off-taste to the food you are making, in my opinion. Good luck with your hunt for a suitable almond flour substitute for Elana's great recipes.

    Posted 1 year ago #

  8. ebates
    Member

    Coconut flour tends to be hypoallergenic when it comes to "nut" flours. My son doesn't seem to tolerate almonds at the moment, but he has no issues with coconut flour. Plus its super healthy.

    Posted 1 year ago #

  9. colormepink
    Member

    I'm also allergic to almonds but I can eat other nuts. I prefer walnuts and buy them in bulk. I grind them in my food processor as small as possible and then further reduce them in a coffee grinder. I used to try to sift the flour after I did the coffee grinder to get as much flour-like uniformity as possible but walnuts are oily and didn't sift well. It would be nice to find walnut flour but all I can source is walnut meal so I grind a couple pounds of walnuts at a time and put in the fridge or freezer until I need it. I find that I have to reduce the amount of oil that Elana's recipes call for or everything is an oily mess. I generally use about 1/4 of the amount of oil called for. I've been very happy with the results with this substitution.

    Posted 1 year ago #

  10. marthaaston
    Member

    I've used a combination of buckwheat, brown rice flour, quinoa, and aramanth flours. My favorite has been buckwheat with the almond flour, but I seem to have problems with the brown rice flour. Try out her pancake/flapjacks recipe and experiment with the flours you can have, making a small batch. That's what I did, making them about everyday for two weeks until I found the mixture I liked best. When using buckwheat, I've learned you need to add a 1/4 cup more water or so, plus I add a 1/4-1/2 cup of oil as well. Yesterday, I made bread with buckwheat, almond (you could use brown rice), quinoa, and flaxseed flours. It was quite tasty. I used mostly buckwheat and almond (4 cups each), and 1 cup of each quinoa and flaxseed.

    Posted 1 year ago #

  11. Jennifer
    Member

    I am currently trying to start a SCD (Specific Carbohydrate Diet) for my husband who has Crohn's Disease. Many of the recipes call for almond flour, and we have a child with a nut/peanut allergy. I am very fearful of bringing almond flour into the home due to cross contamination and airborne allergic reactions. Does anyone have any suggestions to substitutes for almond or any other nut flours that would be suitable to the SCD? Please help!

    Posted 8 months ago #

  12. Autumn
    Member

    Coconut flour is SCD legal. You should really get on the SCD forums, that diet is very rigid and there are lots of experienced people there to help you!

    Posted 8 months ago #

  13. GreenAcres
    Member

    What about chestnut flour???? I saw some in an Asian store yesterday for (US)$3.50/half kilo. One pound of almond meal at Trader Joe's (yes, I know it's not branched, but it's really cheap and works well) is $5/lb. That's cheap, but the chestnut flour is cheaper.

    Has anyone tried baking with chestnut flour?

    Posted 7 months ago #

  14. bakingfool
    Member

    I use alternative nut flours all the time. They are pretty much interchangeable as long as the grind is fine enough. The taste will be effected so if the particular nut would not taste good in the recipe just use a less flavored one. Almonds are pretty bland so go best with most recipes, that is why so many recipes call for it.

    Posted 7 months ago #

  15. Heather_Spronk
    Member

    I'm eating certified organic, gluten-free, dairy-free, sugar-free and I'm allergic to all nuts. My husband and I bake a lot and use different combos of garfava, sorghum, potato starch, tapoica starch, sweet rice and brown rice flour, but the only one we can get organically is brown rice. I'm trying to switch to all organic flours but don't know what combos to try. I noticed someone mentioned buckwheat, brown rice flour, quinoa, and aramanth flour and I know that I can get all those organically. Does anyone have any other suggestions?

    Posted 6 months ago #

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