Running low on almond flour? Here are the best verified substitutes, including how to adjust your measurements.

About almond flour
Almond flour is a finely ground flour made from blanched almonds with the skins removed, producing a pale, fine-textured powder. It is widely used in gluten-free and low-carbohydrate baking, lending a moist, tender crumb and a subtly sweet, nutty flavour to cakes, biscuits, and pastries. Its high fat content distinguishes it from grain-based flours, making it unsuitable as a direct 1:1 substitute in most conventional recipes without adjustments.
Best substitute
Finely ground sunflower seeds closely mimic the fat content and texture of almond flour, making it an excellent nut-free, gluten-free alternative. Note that sunflower seeds react with baking soda or baking powder to turn baked goods green — add 1 tsp of lemon juice or apple cider vinegar to counteract this.
Alternative
Hazelnut flour shares a similar fat content, moisture-retaining quality, and fine texture to almond flour, and performs almost identically in baking. It imparts a richer, more pronounced nutty flavour that pairs especially well with chocolate-based recipes.
Alternative
Oat flour is a widely available substitute that produces a tender, moist crumb, though it contains more starch and less fat than almond flour. Because it absorbs more liquid, you may need to increase the liquid in your recipe slightly or reduce the amount of oat flour used.
| Country | Name |
|---|---|
| Australia | almond flour |
| Canada | almond flour |
| New Zealand | almond flour |
| United Kingdom | ground almonds |
| United States | almond flour |
Alternative
Cashew flour has a mild, slightly sweet flavour and a fat content comparable to almond flour, making it a seamless swap in most baked goods. It produces a similarly moist, tender texture and is particularly well-suited to cookies, cakes, and slice bases.
Alternative
Coconut flour is highly absorbent due to its very high fibre content, so it cannot be swapped 1:1 for almond flour. You will need significantly less coconut flour and additional eggs or liquid to compensate, making recipe adjustments more complex.