Quick Answer
Yes, you can use oat flour instead of almond flour in most everyday baking — start with a 1:1 swap by volume, then add 1 tablespoon of extra fat per cup of oat flour and 1 to 2 tablespoons of extra liquid if the batter looks dry. The two flours are both gluten-free, but they behave very differently: almond flour is about 50% fat and brings richness and moisture, while oat flour is mostly starch and fibre with only about 7% fat, so it absorbs more liquid and bakes up lighter and drier. The swap works best in muffins, quick breads, pancakes, cookies, snack bars, and fruit crumbles. It does not work well in macarons, delicate sponge cakes, or strict keto recipes — and if you bake for someone with coeliac disease, use certified gluten-free oat flour only.
Introduction
You are halfway through a recipe, the bag of almond flour is empty, and a bag of oats is sitting in the pantry. The question writes itself: can you use oat flour instead of almond flour?
It is one of the most common flour-swap questions in gluten-free baking, and the honest answer is “yes, with adjustments.” Both flours are naturally gluten-free. Both show up in the same kinds of recipes. But they come from completely different foods — one is ground nuts, the other is ground grain — and that difference shows up in every part of the bake: moisture, texture, flavour, browning, and structure.
A straight cup-for-cup swap without any changes can leave you with dry muffins, crumbly cookies, or a dense loaf. But once you understand what each flour actually does in a batter, the swap becomes easy to control. This guide explains the science in plain language, gives you exact ratios for every common recipe type, shows you how to fix the five most common problems, and tells you clearly where the swap should not be attempted at all.
Oat Flour vs Almond Flour at a Glance
Before changing anything in a recipe, it helps to see the two flours side by side. The numbers explain almost everything that follows.
| Factor | Oat Flour | Almond Flour |
|---|---|---|
| Made from | Whole oats, finely ground | Blanched almonds, finely ground |
| Fat (per 100 g) | About 6–7 g | About 50–56 g |
| Protein (per 100 g) | About 13 g | About 21–26 g |
| Carbohydrates (per 100 g) | About 66–70 g | About 16–22 g |
| Fibre (per 100 g) | About 10 g | About 9–12 g |
| Calories (per 100 g) | About 390 kcal | About 580 kcal |
| Weight of 1 cup | About 90 g | About 112 g |
| Flavour | Mild, slightly sweet, oaty | Rich, nutty, buttery |
| Texture in bakes | Light, soft, slightly chewy | Moist, tender, dense |
| Gluten-free | Yes, if certified gluten-free | Yes, naturally grain-free |
| Keto-friendly | No | Yes |
| Nut-free | Yes | No — contains tree nuts |
| Typical price | Low — and cheaper homemade | High — often 3–4x oat flour |
The single most important row in that table is the fat content. Almond flour is roughly half fat by weight. That fat is what keeps almond-flour bakes moist and tender without much added butter or oil, and it is why almond flour gives cookies their chew and cakes their rich crumb. Oat flour has almost no fat. It brings starch and soluble fibre instead, which absorb liquid and build structure — but they cannot replace the richness that fat provides. Every adjustment in this guide exists to compensate for that one gap.
The second important difference is weight. A cup of oat flour weighs about 90 grams, while a cup of almond flour weighs about 112 grams. That means a 1:1 swap by volume is not a 1:1 swap by weight — you are actually using about 20% less flour by mass when you switch to oat flour. For forgiving recipes, that difference does not matter much. For precise ones, measuring by weight gives you far more reliable results, and the grams table later in this guide covers exactly that.
Why the Swap Is Not a Simple 1:1 Exchange
Most flour-swap guides stop at “use the same amount.” That advice is a starting point, not a finished answer. Here is what actually changes inside the batter when you trade almond flour for oat flour.
Fat: the missing richness
Almond flour carries its own fat into the recipe. When you remove it, you remove moisture, tenderness, and flavour in one move. Oat flour cannot supply fat, so you have to add it back: roughly 1 tablespoon of butter, oil, or nut butter per cup of oat flour. Without that, muffins dry out, cookies turn chalky, and crumb falls apart when you slice it.
Starch: the extra thirst
Oat flour is mostly starch, and starch drinks up liquid. Oat flour hydrates fast — within two to three minutes of mixing — and then stops absorbing. Almond flour, by contrast, absorbs liquid slowly and keeps taking it in for ten to fifteen minutes. The practical result: an oat-flour batter that looks perfect when you mix it can look dry by the time it reaches the oven, while an almond-flour batter stays workable much longer. Add liquid a tablespoon at a time and judge the batter by how it moves, not by the clock.
Structure: binding without gluten
Neither flour contains gluten, so neither one builds structure the way wheat flour does. Almond flour leans on its fat and protein to hold a crumb together. Oat flour leans on its starch and soluble fibre (beta-glucan), which gel slightly when wet and give bakes a soft, cohesive crumb. That gel is helpful in muffins and quick breads, but it cannot hold air bubbles the way egg-white foam needs in a sponge cake or a macaron — which is why those recipes resist the swap.
Flavour: mild vs nutty
Oat flour tastes mild, slightly sweet, and faintly oaty. It steps back and lets chocolate, vanilla, cinnamon, and fruit do the talking. Almond flour tastes nutty and buttery, and it adds its own flavour to everything. If your recipe depends on that nutty depth — an almond cake, a frangipane tart, a financier — oat flour will taste flat by comparison, even if the texture works. A teaspoon of almond extract can help, but it is a patch, not a replacement.
Browning: faster edges
Oat flour’s starches and natural sugars brown a little faster than almond flour, especially at the edges of muffins and cookies. Check your bake two to three minutes earlier than the recipe says, and if the top is colouring too fast, tent it loosely with foil for the last few minutes.
The Short Answer by Recipe Type
If you only need the quick version, this table is the whole guide in one place. The detailed sections below explain the “why” behind each row.
| Recipe Type | Swap Ratio (Oat : Almond) | Extra Adjustments |
|---|---|---|
| Muffins and quick breads | 1:1 by volume | Add 1 tbsp fat + 1–2 tbsp liquid per cup |
| Pancakes and waffles | 1:1 by volume | Thin batter with milk, 1 tbsp at a time |
| Drop cookies | 1:1 by volume | Add 1 tbsp fat per cup; chill dough 30 min |
| Bar cookies and snack bars | 1:1 by volume | Pack firmly; add 1 tbsp fat per cup |
| Fruit crumbles and crisps | 1:1 by volume | Usually no change needed |
| Brownies | Start 3:2 oat to almond, or 50/50 blend | Add 1 extra egg; watch bake time |
| Cakes (sturdy, snack-style) | 1:1 by volume | Add 1 tbsp fat + 1 egg per cup |
| Tart and pie crusts | 1:1 by volume | Increase butter slightly; press firmly |
| Granola bars | 1:1 by volume | Add a little extra binder (honey, egg) |
| Yeast breads | Swap not advised | Oat flour cannot build a bread crumb |
| Macarons | Swap not advised | Needs almond flour’s fat and protein |
| Delicate sponge / angel cakes | Swap not advised | Oat starch collapses whipped egg foam |
| Keto and low-carb bakes | Swap not advised | Oat flour is far too high in carbs |
Step-by-Step Method for Substituting Oat Flour for Almond Flour
Use this method every time you make the swap, and you will get consistent results instead of surprises.
- Read the recipe first. Decide whether it falls into a friendly category — muffins, pancakes, cookies, snack bars, crumbles — or a hostile one — macarons, sponge cakes, keto bakes. If it is hostile, use a 50/50 blend or keep the almond flour.
- Measure by weight if you can. Weigh the almond flour the recipe calls for, then use the same weight of oat flour. If you only have cups, use the same volume and accept a slightly lighter bake.
- Add the fat back. Stir in 1 tablespoon of melted butter, neutral oil, or nut butter for every cup of oat flour you use.
- Mix the batter, then pause. Hold back the last splash of liquid. Oat flour hydrates in two to three minutes, so let the batter rest for three minutes and then judge it.
- Adjust liquid a tablespoon at a time. If the batter looks stiff or the spoon drags, whisk in milk, water, or plant milk one tablespoon at a time until it moves the way the recipe expects — a thick ribbon off the spoon for muffins, a slow pour for pancakes.
- Add a binder if the recipe is egg-light. One extra egg, or a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes), helps oat flour hold together in recipes with little egg.
- Bake a test portion. One muffin, one cookie, or one small pancake tells you more than any chart. Check texture, browning, and crumb before committing the whole batch.
- Adjust bake time. Start checking two to three minutes before the recipe’s time. Oat-flour bakes often finish faster at the edges and dry out if left too long.
Muffins and Quick Breads: the Easiest Swap
Muffins and quick breads are the friendliest place to use oat flour instead of almond flour. These batters are thick, they already contain eggs and a fair amount of liquid, and they forgive small changes in structure.
Start with a 1:1 swap by volume. Add 1 tablespoon of oil or melted butter per cup of oat flour, and be ready to add 1 to 2 tablespoons of milk if the batter stiffens after its three-minute rest. Banana bread, zucchini bread, and pumpkin muffins are especially forgiving, because the fruit or vegetable puree adds moisture and structure that cover the gap left by the missing almond fat.
Two things to watch: first, do not overmix. Oat flour’s starch develops a gummy texture if you stir it too long — mix just until the dry streaks disappear. Second, check for doneness early. A toothpick should come out with a few moist crumbs, not perfectly clean; a perfectly clean toothpick in an oat-flour muffin usually means it is already overbaked.
Pancakes and Waffles: Light, Fluffy, and Fragile
Oat flour makes pancakes that are lighter and fluffier than almond-flour ones, with a mild, slightly sweet flavour that suits berries, banana, and maple syrup. The trade-off is fragility: without almond flour’s fat and protein, oat pancakes tear more easily when you flip them.
Use a 1:1 swap by volume, then thin the batter with milk one tablespoon at a time until it pours slowly off the ladle. Let the batter rest for three minutes so the oats hydrate, then cook on medium heat — not high — so the centre sets before the outside over-browns. Make the pancakes a little smaller than usual (silver-dollar size is ideal for a first test), and wait until you see bubbles across the whole surface before flipping. Flip once, gently, with a wide spatula.
For waffles, the same ratio works, but add an extra egg white, whipped to soft peaks and folded in, if you want a crisp outside. Waffle irons are less forgiving than pans about fragile batters, so grease the iron well and do not open it early.
Cookies: Chewy, Tender, and Worth a Test Batch
Cookies are the second-easiest swap, and they are also the place where the missing fat shows up most clearly. Almond flour makes cookies tender and chewy because its fat coats the flour and shortens the crumb. Oat flour makes cookies that set more firmly and feel a little drier unless you add fat back.
Start 1:1 by volume, add 1 tablespoon of butter or oil per cup of oat flour, and chill the dough for 30 minutes before baking. The chill does two things: it lets the oats hydrate fully, which keeps cookies from spreading too far, and it firms the fat so the cookies hold their shape. Bake one test cookie first. If it spreads too much, add a tablespoon of oat flour. If it stays too puffy and dry, add a tablespoon of milk to the dough.
Chocolate chip, oatmeal-style, and peanut-butter cookies handle the swap beautifully. Thin, crisp cookies and shortbread-style cookies are harder — they depend on almond flour’s fat for their texture, so use a 50/50 blend there instead of a full swap.
Brownies: Use a Blend, Not a Full Swap
Brownies sit on the borderline. Almond-flour brownies are dense, fudgy, and rich because the nut fat carries the chocolate flavour. A full oat-flour swap makes brownies that are cakier, drier, and more crumbly — still edible, but not the brownie most people want.
The best approach is a blend: replace half the almond flour with oat flour (50/50), or start with a 3:2 ratio of oat to almond flour by volume. Add one extra egg to the batch for binding, and reduce the bake time by two to three minutes — oat-flour brownies dry out fast once they pass the fudgy stage. A toothpick should come out with wet crumbs clinging to it. If you insist on a full swap, add 2 tablespoons of butter or oil per cup of oat flour and an extra egg, and accept a cakier result.
Cakes: Sturdy Yes, Delicate No
Sturdy snack cakes, coffee cakes, and loaf cakes take the swap well at 1:1 by volume, with 1 tablespoon of extra fat and one extra egg per cup of oat flour. The extra egg is doing real work here: it replaces some of the structure and richness that almond flour’s protein used to provide.
Delicate cakes are a different story. Sponge cakes, chiffon cakes, angel food cakes, and flourless chocolate cakes rely on whipped egg whites or a precise fat balance, and oat flour’s starch collapses the air bubbles that make those cakes rise. Do not attempt a full swap in those recipes. A 50/50 blend can work in a sturdy sponge, but test it on a small cake first.
For layer cakes, the safest path is the blend: half almond flour, half oat flour, plus the extra egg. You keep most of the richness, cut the cost, and the cake still slices cleanly.
Tart Crusts, Pie Crusts, and Crumbles
Tart and pie crusts made with almond flour are buttery, crumbly, and press-in friendly. Oat flour can do the same job at a 1:1 swap, but you need to increase the butter slightly — about 1 extra tablespoon per cup of flour — and press the dough firmly and evenly into the pan, because oat flour does not bind as readily as almond flour. Chill the pressed crust for 20 minutes before baking so it holds its shape, and blind-bake it for a few minutes longer than the recipe says if the filling is wet.
Fruit crumbles and crisps are the easiest swap of all. Oat flour actually belongs there — it brings the same warm, cereal note that rolled oats do, and the topping does not need precise structure. A straight 1:1 swap usually works with no changes at all, and many bakers prefer the oat version.
Snack Bars and Granola Bars: Pack Them Tight
Snack bars and granola bars take the swap at 1:1 by volume, but they need a little extra help holding together. Almond flour’s fat and protein act as a natural glue; oat flour’s starch is a weaker binder. Add a little extra sticky binder — a tablespoon of honey, maple syrup, or nut butter per cup of flour — and pack the mixture very firmly into the pan, pressing down hard with the back of a spoon or the base of a glass. Chill the bars for at least 30 minutes before slicing, and slice with a sharp knife in one clean motion rather than sawing, which crumbles oat-based bars.
The 50/50 Blend: the Safest Swap of All
If you are unsure whether a recipe will survive a full swap, do not guess — blend. Replace half the almond flour with oat flour and keep the other half as almond flour. This is the single most reliable strategy in this whole guide.
The blend keeps most of almond flour’s richness, moisture, and structure, while oat flour lightens the crumb, cuts the cost, and adds fibre. It works in almost every recipe type, including brownies, cakes, and cookies that a full swap would ruin. It also stretches an expensive bag of almond flour twice as far, which is a real saving when almond flour costs three to four times as much per pound.
A practical rule: use the full swap for muffins, pancakes, crumbles, and snack bars; use the 50/50 blend for brownies, cakes, tart crusts, and anything where texture matters; and do not swap at all for macarons, sponge cakes, or keto bakes.
How to Make Oat Flour at Home
One of the best things about oat flour is that you can make it yourself in under a minute, and it costs a fraction of store-bought almond flour.
- Measure 2 cups of rolled oats (old-fashioned, not instant) into a high-speed blender or food processor.
- Blend on high for 30 to 60 seconds, stopping once to scrape down the sides, until the oats look like fine flour.
- Sift through a fine-mesh strainer to remove any larger pieces, and re-blend those pieces.
- Use immediately, or store in an airtight jar in a cool, dry place for up to 3 months.
Two cups of rolled oats yields about 1 cup of oat flour. For baking, fine is better — coarse oat flour makes gritty bakes. If you can rub the flour between your fingers and feel no flakes, it is fine enough. Steel-cut oats do not work well for this; they are too hard and leave a gritty texture even after long blending.
Measuring by Weight: the Accuracy Table
Volume measurements (cups) are convenient but unreliable, because how firmly you pack the flour changes the amount by as much as 20%. Weighing is the single best upgrade you can make to your baking, and it matters most when swapping flours.
| Amount of Almond Flour | Same Volume of Oat Flour | Same Weight of Oat Flour |
|---|---|---|
| 1/4 cup (28 g) | 1/4 cup (22 g) | 1/4 cup + 1 tbsp (28 g) |
| 1/2 cup (56 g) | 1/2 cup (45 g) | 1/2 cup + 2 tbsp (56 g) |
| 3/4 cup (84 g) | 3/4 cup (68 g) | 3/4 cup + 3 tbsp (84 g) |
| 1 cup (112 g) | 1 cup (90 g) | 1 cup + 3 tbsp (112 g) |
| 2 cups (224 g) | 2 cups (180 g) | 2 cups + 6 tbsp (224 g) |
If your recipe was developed by weight — as most professional gluten-free recipes are — use the right-hand column. If it was developed by volume, the middle column is the honest 1:1 starting point, and you adjust liquid and fat from there.
Troubleshooting: Five Problems and Their Fixes
| Problem | Likely Cause | Fix |
|---|---|---|
| Dry, crumbly bake | Missing almond fat; too little liquid | Add 1 tbsp fat + 1–2 tbsp liquid per cup; do not overbake |
| Dense, heavy loaf | Too much oat flour by weight; overmixed batter | Weigh flour; mix only until combined |
| Gummy or wet centre | Oat starch underbaked; batter too wet | Bake 3–5 min longer at 25°F lower; check with a toothpick |
| Cookies spread too far | Dough too warm; oats not hydrated | Chill dough 30 min; add 1 tbsp oat flour |
| Cookies too puffy and dry | Too much oat flour; not enough fat | Add 1 tbsp butter per cup; reduce oat flour slightly |
| Flat, fallen cake | Not enough structure; egg foam collapsed | Use 50/50 blend; add 1 extra egg |
| Bitter or raw-oat taste | Coarse oat flour; underbaked | Blend flour finer; bake fully; toast oats first |
| Topping falls apart | Weak binding in oat crumble | Add 1 tbsp butter and press firmly |
The most common mistake is treating a dry oat-flour bake as a sign that the swap failed. In most cases the swap is fine — the bake just needed the tablespoon of fat and the splash of liquid that the recipe never had to ask for when almond flour was doing that work silently.
Diet, Allergy, and Budget Considerations
The swap changes more than texture — it changes who can eat the result and what it costs.
Nut allergies. This is the strongest reason to make the swap. Tree nut allergies are among the most common food allergies, and almond flour is completely off-limits for anyone with one. Oat flour is naturally nut-free, which makes it safe for school baking, shared kitchens, and mixed households — as long as it was processed in a nut-free facility, which the label will state. In a mixed household, bake two versions of a favourite recipe and label them clearly.
Coeliac disease and gluten. Oats are naturally gluten-free, but they are almost always processed in facilities that also handle wheat, barley, and rye. For someone with coeliac disease, only oat flour labelled “certified gluten-free” is safe — the certification means the oats were grown, transported, and milled without cross-contact, and tested below 20 parts per million of gluten. Almond flour carries no such risk, because almonds are not processed alongside grains. If you are baking for a coeliac guest, the certified label is not optional.
Keto and low-carb diets. Do not make this swap. Oat flour has about 66 grams of carbohydrates per 100 grams, against almond flour’s roughly 16 grams. A keto muffin made with oat flour is not a keto muffin any more. Coconut flour, sunflower seed flour, or a keto baking blend are the right substitutes here, not oat flour.
Grain-free and paleo diets. Almond flour is grain-free; oat flour is a grain. The swap fails the diet by definition, even if the texture works.
Cost. Almond flour typically costs three to four times as much as oat flour per pound, and homemade oat flour from rolled oats costs less still — about 2 cups of rolled oats makes 1 cup of flour for pennies. For a household that bakes weekly, switching the everyday recipes to oat flour and saving the almond flour for the recipes that truly need it is a meaningful saving over a year.
| Consideration | Oat Flour | Almond Flour |
|---|---|---|
| Nut allergy safe | Yes | No |
| Coeliac safe | Only if certified gluten-free | Yes |
| Keto / low-carb | No | Yes |
| Grain-free / paleo | No | Yes |
| Vegan baking | Yes | Yes |
| Cost per pound | Low | High (3–4x) |
| Shelf life | 3–6 months pantry | 3 months pantry, 6+ refrigerated |
Storing Oat Flour and Almond Flour
Oat flour keeps well in a cool, dry, airtight container for three to six months. It does not go rancid the way almond flour does, because it has so little fat to oxidise. Almond flour, by contrast, should be refrigerated after opening and used within three months, or frozen for up to six months — its high fat content turns rancid at room temperature, and rancid almond flour tastes bitter and soapy. If your almond flour smells sharp or paint-like, throw it away; no recipe can rescue it.
For both flours, bring refrigerated flour to room temperature before baking. Cold flour absorbs liquid differently and can throw off the batter consistency you are trying to judge.
What to Bake First: Three Beginner-Friendly Recipes
If you want to test the swap with the lowest possible risk, start with one of these. They are the recipes where oat flour performs best, and each one teaches you something about how the flour behaves.
Banana oat muffins. The mashed banana supplies moisture, sweetness, and binding, so the swap needs almost no adjustment beyond the extra tablespoon of fat. If these come out well, your technique is sound.
Blueberry oat pancakes. Pancakes give you instant feedback — you see the batter, the bubbles, and the flip in real time. A good pancake means your liquid judgement is right.
Chocolate chip oat cookies. Cookies expose fat and spread problems immediately, and the test-cookie method lets you fix the dough before baking the batch. If your test cookie holds its shape and tastes tender, you have the swap dialled in.
Frequently Asked Questions
Can you use oat flour instead of almond flour 1:1?
Yes, as a starting point. Use the same volume (1 cup for 1 cup) in muffins, pancakes, cookies, and quick breads, then add 1 tablespoon of fat per cup of oat flour and 1 to 2 tablespoons of extra liquid if the batter looks dry. For the most accurate results, swap by weight instead: 112 grams of oat flour replaces 112 grams of almond flour.
Will oat flour change the taste of my baking?
Yes, but mildly. Oat flour tastes soft, slightly sweet, and faintly oaty, while almond flour tastes rich and nutty. In recipes with strong flavours — chocolate, cinnamon, banana, berries — the difference is barely noticeable. In recipes where almond flavour is the point, such as almond cake or frangipane, the difference is obvious, and a teaspoon of almond extract helps.
Is oat flour healthier than almond flour?
It depends on what you mean by healthier. Oat flour has far fewer calories and much less fat, more fibre, and beta-glucan, a soluble fibre linked to heart health. Almond flour has more protein, more vitamin E and magnesium, and far fewer carbohydrates. Neither is a superfood and neither is junk — they serve different diets, and the better choice depends on your goals.
Can I use oat flour instead of almond flour in keto recipes?
No. Oat flour contains about 66 grams of carbohydrates per 100 grams, while almond flour contains about 16 grams. Swapping it into a keto recipe breaks the low-carb target completely. Use coconut flour, sunflower seed flour, or a keto flour blend instead.
Does oat flour work in gluten-free baking?
Yes — oat flour is naturally gluten-free, but only oat flour labelled “certified gluten-free” is safe for people with coeliac disease, because ordinary oats are usually processed in facilities that also handle wheat. Check the label every time.
Why did my oat flour muffins turn out dry?
The most common cause is missing fat. Almond flour brings about 50% fat into a recipe; oat flour brings about 7%. Add 1 tablespoon of butter or oil per cup of oat flour, and add liquid a tablespoon at a time until the batter moves properly. Overbaking by even two minutes also dries oat-flour muffins out, so check early.
Why did my oat flour cookies spread too much?
Warm dough and unhydrated oats. Chill the dough for 30 minutes before baking so the oats absorb liquid and the fat firms up. If they still spread, add a tablespoon of oat flour to the dough and bake a single test cookie before the full batch.
Can I make oat flour at home?
Yes, easily. Blend 2 cups of rolled oats in a high-speed blender for 30 to 60 seconds until fine, then sift out any coarse pieces. Two cups of oats yields about 1 cup of flour. Use old-fashioned rolled oats, not instant or steel-cut, and blend until the flour feels smooth between your fingers.
Is oat flour cheaper than almond flour?
Yes, by a lot. Almond flour typically costs three to four times as much per pound as oat flour, and homemade oat flour from rolled oats costs less still. If you bake often, using oat flour for everyday recipes and saving almond flour for the recipes that need it saves real money.
Can you use oat flour instead of almond flour in brownies?
You can, but a 50/50 blend works better than a full swap. Almond flour gives brownies their dense, fudgy texture; a full oat swap makes them cakier and drier. Blend half and half, add one extra egg, and take the brownies out two to three minutes early while the centre is still slightly wet.
Conclusion
So, can you use oat flour instead of almond flour? Yes — in most everyday baking, with a method rather than a guess. Start 1:1 by volume, add a tablespoon of fat per cup, adjust the liquid a tablespoon at a time, and bake a test portion before the whole batch. Muffins, quick breads, pancakes, cookies, snack bars, and fruit crumbles will reward you with lighter, cheaper, nut-free bakes. Brownies and cakes do best as a 50/50 blend. And macarons, delicate sponge cakes, and keto recipes should keep their almond flour — some jobs only the nut can do.
The next time the almond flour bag runs out mid-recipe, you do not need to abandon the bake or run to the shop. Reach for the oats, follow the method, and you will have a result you can be proud of — and probably a cheaper one too.
