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Almond flour add moistness and riches to cakes, cookie and cupcakes. Find how to make Almond Flour here.

How to Make Almond Flour

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Hi Bold Bakers!

Welcome to the third installment of my Bold Baking Boot Camp. This week we are making our own Gluten Free Flours including Almond Flour, Oat Flour, and Chickpea FlourLast week, I shared a Sugar Substitutes Chart and the week before I shared my Weight Conversion Chart

You don’t have to eat gluten free to use nut and oat flours in baking. They are a very common ingredient in today’s world. They give great texture and flavor to your cakes, cookies and recipes in general. I’m going to show you how to make 3 of the most popular gluten free flours with ease and tell you how you can substitute them.

Important Note: All of the flours I’m going to show you can replace regular white flour in recipes like cakes, cookies, crepes, cupcakes, etc. However because of their different texture and density you generally don’t substitute a gluten free flour for the same amount of a nut flour, 1:1. Gluten free flours aren’t generally as fine as regular white flours so they will absorb liquids differently and that’s why you will use less flour to counter that.

How to Substitute Almond Flour:

You can substitute 1 cup of regular white flour for roughly 1/3 -1/2 cup Almond Flour (aka Almond Meal). I say roughly because it really depends on the recipe you are making.

Almond flour add moistness and riches to cakes, cookie and cupcakes. Find how to make Almond Flour here.

Learn how to make more gluten free flours including Oat Flour and Chickpea Flour. And stay tuned for next week when I’ll show you how to make Dairy Free Milks. In case you missed previous episodes, you can get a Sugar Substitute Chart and a Weight Conversion Chart.

Baking Conversion Chart, Weight Conversion Chart for Baking, Weight Conversion Chart, Gemma Stafford, Bigger Bolder Baking, Bold Baking Basics, Bold Baking Bootcamp, Baking 101, Baking Basics

Almond Flour
Prep time
Total time
  • Whole raw almonds, unsalted and not roasted
  1. Using a high powered blender blend the almonds for roughly 1-2 minutes until fine and powdery. Take care not to overblend or the nuts will start to release their oils and you will end up with nut butter.
  2. Sieve the almonds to remove any lumps of nuts. You can save the bigger pieces to snack on or add to smoothies.
  3. Store in a labeled airtight container for 8 weeks or even in the fridge to keep them fresher for longer.




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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Rob on January 3, 2018 at 11:16 am

    Can I milk almonds and dehydrate the leftover pulp to make flour?

    • Gemma Stafford on January 4, 2018 at 6:05 am

      Hi Rob,
      Actually yes, this is perfectly possible. By then the pulp will have lost some of its’ nutrients, but it is a great way to use it up.
      Spread it thinly on a tray, pop into a preheated oven (100C/200F) for about 1 1/2 hours – 2 hrs, keep an eye on it, it should feel dry to the touch. Allow it to go cold before processing it. There you go! no waste,
      Gemma 🙂

  2. Mary51 on October 30, 2017 at 4:47 pm

    Can I use almond flour instead of white flour in your receipts . If so what are the ratio almond flour to white flour

    • Gemma Stafford on October 30, 2017 at 6:46 pm

      Hi Mary,

      Yes you can use almond flour instead of flour. Just note it might give your treats a different texture or end result.

      Hope this helps,

  3. Mareeha on August 26, 2017 at 11:09 am

    Hi gemma,
    I have to make cookies and they require almond meal. Can I substitute this almond flour with almond meal.

    • Gemma Stafford on August 27, 2017 at 3:10 am

      Hi Mareena,
      Almond meal is really the same thing, it is ground almonds, usually the meal is a little coarser than the flour, and will have no added ingredients.
      It really will depend on the recipe, macarons are good with the finer flour,
      Gemma 🙂

  4. Anita on August 17, 2017 at 2:03 am

    I am from India and almond flour is quite expensive here .. can I substitute it with rice flour for macaroons??

    • Gemma Stafford on August 18, 2017 at 2:12 am

      Hi Anita,
      NO! Macaron are made with almond meal, end of story! Almond meal is finely ground almonds, nothing else will do for this particular thing.
      Macaroons are made with coconut, desiccated/dried coconut strands to be precise. ( these are very nice too, but not macaron!
      I am sorry, I cannot give you any comfort here,
      Gemma 🙂

  5. Aarti on July 23, 2017 at 3:01 am

    Can we make macaroons with this almond flour

    • Gemma Stafford on July 23, 2017 at 1:01 pm

      Hi there,
      Macarons are made with almond flour, Macaroons are made with coconut.
      You can try Aqua Faba for macaron, though I do not have this recipe. Do a little research into this ,it is worth it,
      Gemma 🙂

  6. Lance on July 21, 2017 at 9:00 pm

    Hi Gemma!

    this is Lance from the Philippines and i loved and would usually use some of your recipes as i practice baking although i am a fine arts graduate, i have loved cooking because of my mom and now im into baking and i mwould say that all your recipes are very accessible and the ingredients you incorporate are relatively the same ones that are sold here in our country! More Power Madam!

    • Gemma Stafford on July 22, 2017 at 4:47 am

      Hi there Lance,
      Thank you for being with us. It is great that you are in the kitchen, it is light relief after all of the study, and we all need to eat!
      I am happy that you can find the ingredients where you live, this can be a challenge for some people. Fresh dairy cream can be a particular issue for some people in some places.
      Keep us informed of your progress in baking, we are getting our forum up and running shortly!
      Gemma 🙂

  7. Aaliya on June 24, 2017 at 2:36 pm

    While pulsing the almonds in a blender if you end up with almond butter can you get it back to almond meal ?

    • Gemma Stafford on June 25, 2017 at 1:42 am

      great question. Unfortunately there is no going back when you make butter. Ik now there is a fine line from flour and butter. Next time do it in shorter spirts.

      Hope this helps.

  8. Demetria on February 19, 2017 at 5:07 am

    Hello Gemma,

    I love baking but in my country Ghana which is in Africa its hard to come across some of the things you use in in your videos.Butter and fresh milk are the most expensive baking ingredient in my country and margarine is very cheap.Is margarine good for baking as compared to butter? Please do a video on how to make all purpose flour and cornstarch.

    • Gemma Stafford on February 20, 2017 at 1:07 pm

      Hi there Demetria,
      It is good to have you with us in Ghana, so many lovely followers, from all over the world.
      Margarine is ok for baking, some people choose to use this. I am lucky that I can get butter at a reasonable price here in the USA, so this is what I prefer to use.
      All purpose flour is white, plain wheat flour, without any raising agent added. It is sometimes called cream flour too! just a different name.
      I do not think I can make cornstarch! Tapioca flour or arrowroot will be good instead 🙂

  9. N Ahamed on January 19, 2017 at 3:04 am

    Hi gemma,

    I am so much in love with all your recipes.
    Can I substitute these gluten free flours in any of your cake recipes??

    • Gemma Stafford on January 19, 2017 at 12:47 pm

      Take a look at the chart. I tell you how to use these flours.
      When you change an ingredient you change the results, and this will change a recipe.
      It is however worth trying these. I would use almond flour for the chocolate cake. Cut down the recipe in order to experiment.
      You will also find recipes online which are designed for these flours, use google!
      Gemma 🙂

  10. nabeel ahmad on January 17, 2017 at 8:08 am

    please make fruit infused water

    • Gemma Stafford on January 17, 2017 at 8:16 am

      Hi there Nabeel,
      Would this be too basic? I will see what I can come up with,
      Gemma 🙂

  11. Maria on January 16, 2017 at 11:41 pm

    Thank you very much ,it’s useful, greetings from HK.Maria.

    • Gemma Stafford on January 17, 2017 at 8:26 am

      Hi Maria,
      Good to have you with us in HK. I am happy that this recipe suits you, lots more to come,
      Gemma 🙂

  12. Francea Leo on January 16, 2017 at 10:08 pm

    Can I use this almond flour to make French macaroons…? ☺.. Love your videos.. Extraordinary Gemma


    • Gemma Stafford on January 17, 2017 at 8:27 am

      Hi there,
      Yes! you certainly may. You can use blanched almonds too for this (skinned), grind them really finely and double sieve. That will do it,
      Gemma 🙂

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