ICONFIT Almond Flour is made from finely ground blanched almonds, so it does not behave like cereal flour in dough. Wheat flour forms a gluten network that helps trap air and gives bread, cakes and pastries structure. Almond flour does not do this, which means baked goods made with it are usually more tender, moist and slightly denser.
For best results, use recipes that are designed for almond flour, especially for cakes, cookies, pancakes, muffins, waffles, macarons and low-carb baking. These recipes usually balance almond flour with the right amount of eggs, liquid or binding ingredients. If you are adapting a wheat-flour recipe yourself, start with a partial replacement rather than changing everything at once, then adjust the liquid and baking time based on the texture of the batter.
Almond flour also contains naturally present almond fats, which add richness and can make the crumb softer. This is useful in desserts and sponge-style bakes, but it also means the result may brown differently and feel heavier if too much is used in a recipe that was not developed for it.
It is suitable for grain-free meal planning and is often used in gluten-free or low-carb recipes, but naturally gluten-free ingredients can still be exposed to traces during processing. If you are highly sensitive to gluten, check the package information carefully before use.