I wouldn't think so. Almond flour isn't starchy and doesn't have gluten. Also, it supplies some almond flavor. Therefore texture and flavor would be different. What is it a recipe for?

I've ground almonds in my food processor or blender to use in place of it. It won't be quite as finely ground, but should be close enough. You need to be careful to not over process or it gets oily and starts turning into almond butter instead of almond flour.

You might find Bob's Redmill almond flour at your grocery store.

Edited to add: if you grind the almonds, it helps keep them from getting oily if you pulse and add any sugar in the recipe to the food processor with the almonds.

This post was edited by cloud_swift on Tue, May 21, 13 at 15:21

I also save the almond pulp from making almond milk, dehydrate it, and use it in recipes that call for almond flour. Once dry, I pulse it in a blender, small food processor, or even a coffee/spice mill to make it finer. In most cases, that works nearly as well as commercial almond flour. You can generally substitute other nut flours for almond flour, such as pecan.

When you grind whole almonds you are actually getting nut meal which will be more coarse and oilier (good hint to add the sugar cloud swift) and you usually get much different results (more coarse) using nut meal instead of nut flour (depending on the recipe and how much is used in it). Don't grind too long or you will get almond butter.

-Grainlady

Grain lady, how do you make almond milk?

loves2cook4six-

You can find any number of How-To links and videos on line, but here's what I do for plain, unsweetened, almond milk.

1. Place 1-cup of almonds in a quart canning jar. Fill with clear water + 1/2 t. sea salt (mix to dissolve the salt). The salt aids in reducing the hard-to-digest phytates, but doesn't make the milk salty.

2. Soak at least 6-hours, or up to 24-hours. I do 24 if I want to easily slip the skins off the almonds, but you can leave the skins on if you'd like (I do both).

3. Drain and rinse well in a colander. Remove skins, if you'd like.

4. Place almonds + 2 to 2-1/2 c. of water in a high-speed blender and blend well for 5-8 minutes. This ratio of almonds and water yields a concentrated form of almond milk. I can thin it with water, as needed, when using it. You will find recipes that use more water. Your choice....

5. Strain the blended almond milk in a nut milk bag (fine-mesh strainer, or several layers of cheese cloth). Twist the bag tight and squeeze the almond milk out of the pulp.

6. Refrigerate the almond milk and use within 4- to 7-days.

7. The pulp can be used "raw" in recipes (you can find many on-line -- I make a granola-like cereal, crackers, etc.). You can store the raw pulp in the refrigerator for 1-2 days, or freezer, until needed. To dehydrate it, I place it on the fruit leather sheets, spread in a thin layer. Dehydrate 125- to 135-degrees F. When dry, blend into a fine flour and store in the refrigerator (if using it quickly, or freezer, until needed.

-Grainlady

Cloud_Swift, I've never heard that tip on adding sugar to almonds when grinding. Thanks!

Grainlady, you amaze me. More great information -- THANK YOU!

clairdo2, there might be other flours you could substitute in a pinch, but usually not regular flour. The one exception might be if your recipe was originally made with regular flour and then converted to be lower in carbs for diabetics by using the almond flour instead.