Bottom line: sometimes! Substituting almond flour for bread flour depends on what you are baking, mostly because almond flour does not have the same binding ability. Each flour also has its own unique properties which create different flavors and textures in baked goods.
What is almond flour?

Almond flour is finely ground almonds. There are two kinds: blanched and unblanched. Blanched almond flour is processed without the almond skin, while unblanched is with the skin. Unblanched almond flour is darker in appearance due to the almond skin and is slightly more coarse. But it still works very similarly to blanched almond flour in recipes. Both types of almond flour make delicious baked goods like scones, cookies, and muffins!
Almond flour vs almond meal
I know, I know, almond flour and almond meal sound really similar (and they look pretty similar too, at least on the packaging). They’re very different. Though both made from ground almonds, almond meal is more coarse and has a nuttier flavor. (It’s better for things like pancakes and waffles.) Almond flour is processed into very fine granules which gives confections a fluffy, moist texture.
What is bread flour?

Bread flour is a type of flour originally designed for baking – you guessed it – bread! It is made from a variety of wheat that naturally contains more gluten than regular flour. When paired with yeast, bread flour bakes into gorgeous breads, pizza crusts, and bagels; any baked good that needs to be airy and chewy! The presence of more gluten in the bread flour allows the dough to have stability, while the yeast rises it upward.
Similarities between almond and bread flours
Almond flour and bread flour are both processed from simple crops, nuts and wheat, into useable ingredients. The main content similarity between the two is that both are high in protein. Per 100 grams, bread flour is 12-14% protein while almond flour can be up to 24% protein!
Differences between almond and bread flours
Though both considered flours, almond flour and bread flour are made of completely different ingredients. Almond flour consists of finely ground almonds, while bread flour is a hearty wheat processed into powder form. Because almond flour is not made of wheat, it contains zero gluten. Bread flour however, is high in gluten, especially when compared to all-purpose flour. Since gluten is a natural binding agent, almond flour needs supplemental ingredients to mimic the binding ability, such as eggs or flax meal.
Almond flour also does not react well with yeast. Yeast requires both protein and carbohydrates to cause the creation of carbon dioxide which gives rise to the dough. Bread flour has a high content of each, so yeast pairs with it perfectly. Because almond flour does not have carbohydrates, it is does not have the molecular structure necessary to allow yeast to grow. However, dough made with almond flour can achieve a rise with the addition of another leavening agent, like baking powder or eggs.
One last major difference between these flours is the fat content. Almond flour has almost triple the amount of fat than bread flour. In recipes using almond flour, this yields very moist and delicate bakes. (And if you’re not careful, they can even tip over into being a little greasy…)
When can almond flour be substituted for bread flour?

Almond flour can be substituted for bread flour in recipes that would benefit from extra tenderness. Pancakes, muffins, scones, and cookies using almond flour have a beautiful texture and flavor! Even some breads that don’t require yeast will adapt very well with almond flour, such as this almond flour banana bread.
Recipes that will be harder to replicate with almond flour instead of bread flour are those that need to be chewy and airy. When you bite into a pizza crust or pretzel, they have a distinct texture that almond flour cannot duplicate because of the high fat content and lack of gluten. There are several other flours that can be used in place of bread flour, depending on what you are making.
Making almond flour and bread flour at home
If you are in a pinch and forgot either of these flours at the store, both can be made using pantry staples. Almond flour is simply a cup of almonds blitzed with salt, while bread four is a mixture of all-purpose flour and vital wheat gluten. It’s surprisingly easy to make both, and we’ve got recipes for almond flour and bread flour with exact measurements and step-by-step instructions.
Shelf life of almond flour and bread flour
The shelf life of both flours depends on whether the bag is open or sealed. Where it is stored is also an important factor. When opened and stored in the fridge, almond flour has a shelf life of six months or longer! Bread flour has a similar timeframe, but should be used within six months of opening the bag. As time passes, bread flour could lose protein strength which would negatively affect the baking ability.
FAQs
Almond flour is made from almonds, while bread flour is made from wheat. Almond flour is high in protein, fat, and naturally gluten-free, so it is an excellent ingredient for a keto diet. Bread flour is high in protein and gluten. It creates delicious, chewy baked goods.
Bread made with almond flour is soft and tender, with a subtle nuttiness. It also blends well with other flavors, such as bananas in Almond Flour Banana Bread.
Almond flour, when used with yeast, has trouble rising because of its lack of carbohydrates. However other leavening agents, such as eggs, bananas, and xanthan gum will help almond flour recipes rise and gain volume.
Almond flour does not have a naturally-occurring binder so other ingredients are added to act as such. Eggs, bananas, flax meal, and xanthan gum are all commonly used as binders in almond flour recipes.
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