I would like to use some of my normal recipes that call for white flour, but substituting almond flour for the white flour. Does anyone know what allowances I must make (more yeast, more baking power/soda etc) to substitute it? It seems to me it's likely heavier, perhaps too heavy to rise with the same amounts of the ingredients that make it rise? Is this correct?

Does anyone have success with almond flour?

Thanks so much!

HI:
I am doing research on almond flour and can tell you what I've run across.

When you are substituting white flour, you can replace half with the almond flour to reduce the overall carbs in the finished product. However, this isn't a lot of help for us low carbers as we don't want ANY white flour.

I have noticed that my bagels and bread that is made at a low carb bakery in Las Vegas has almond flour as the first ingredient and then:
soy flour, bran flour, whole wheat flour, oat flour, sesame flour.

I do believe that the soy flour is LIKELY isolated soy flour because that type of soy has FAR LESS carbs in it. That is a lot of different flours for you and I to keep around the house to make fluffy breadlike products but I have read that you can substitute a recipe that uses white flour in the following way:

1 cup white flour

sub:
1/2 cup almond flour
1/2 cup oat flour

HTH and post to this message if you experiment and find differently.

OH BTW, here is a CHEAP and DIRECT (help some almond growers) way to buy almond flour - THE BEST price I can find online.

www.almondsonline.com 3 lbs for only $9.95 is the BEST price (as the 5 lbs for $16.95 is a little more per pound).

Thank you so much! I really appreciate your help! I couldn't find anything anywhere about it.

I just made some bread using almond/oat/soy flour blend.

It's very low carb and full of protein since it has eggs and soy milk too. I will let you know how it turns out.