Nut-Free Substitutes for Almond Flour in Baking

Hi There,

My partner is allergic to nuts but everything I want to bake inevitably requires almond flour... I know it's usually OK to substitute with all-purpose but I've read different things about the ratio. Some sources use a 1:1 ratio, others say 2:1 (for 2 cups of almond, sub 1 cup of all-purpose). Could you weigh in on the general rule in this regard?

I'm also wondering about eggs. I've read some sources that say to decrease the amount of eggs by up to half when swapping out almond flour for all-purpose.

The particular recipe I want to try (included in the attachment below) is for poppy seed cake, which calls for 1/2 a cup of almond flour (in addition to 1/3 cup + 1 tbsp all purpose flour) and 5 large egg whites. In the interest of not having to make multiple attempts, and waste ingredients could you advise:

a- HOW MUCH extra all-purpose flour to use in place of the almond flour,

b- How many egg whites (whole eggs?) (if any) should I subtract?

c- What (if any) influence will this have on baking time?

\\\* Same questions in regards to using coconut flour (in place of all-purpose) as a substitute for the almond. I know this is a ton trickier because of how absorbent it is. Would you add eggs/egg whites in this case?

Thanks so much, Milk Street is my canon, in the kitchen and out!

Sarah

Sacramento

(917) 405-1496