Baking with nut flours such as almond and hazelnut has become increasingly popular, particularly among those following gluten-free or low-carb diets. Nut flours are made by grinding up nuts, which gives them a unique texture and flavor that can elevate a wide range of baked goods. However, baking with nut flours requires a different approach than traditional wheat flour, as they have distinct properties. To achieve the best results, it’s essential to understand how to use these nut flours effectively. Below are the top techniques for baking with almond and hazelnut flours, ensuring your baked goods turn out perfectly.
1. Understanding Nut Flours and Their Properties
Before diving into techniques, it’s crucial to understand the basic properties of nut flours. Almond flour, made from finely ground blanched almonds, is light and slightly sweet, while hazelnut flour offers a more robust, earthy flavor with a finer texture. Both flours are high in protein, fiber, and healthy fats, making them a great option for low-carb or keto baking.
However, nut flours lack gluten, which gives wheat-based doughs their elasticity and structure. This means that when baking with nut flours, you’ll need to adjust your techniques to ensure your baked goods hold together well and don’t turn out too crumbly.
2. Use Nut Flours in Combination with Other Flours
Nut flours can be used on their own, but they often work best when combined with other gluten-free flours like coconut flour, rice flour, or tapioca flour. These additional flours help to balance the dense texture of nut flours and create a lighter crumb in your baked goods.
When using almond or hazelnut flour, aim for a ratio of about 1:1 with other gluten-free flours, though this can vary depending on the specific recipe. Coconut flour, in particular, is highly absorbent, so when using it in combination with nut flours, you’ll need to increase the liquid content of your recipe.
3. Increase Eggs or Egg Whites for Binding
Since nut flours don’t have the gluten structure necessary for binding, eggs become essential in holding everything together. For best results, use extra eggs or egg whites, as they provide both structure and moisture. The high-fat content in nut flours can sometimes lead to overly soft or delicate batters, so adding an extra egg will help provide firmness.
You may need to experiment to find the ideal egg-to-flour ratio, but generally, 1–2 extra eggs should be enough for every cup of nut flour. If you prefer an egg-free alternative, consider using chia or flaxseed eggs as a substitute, though these may slightly alter the texture of your baked goods.
4. Adjust the Liquid Content
Since nut flours are more absorbent than wheat flour, you’ll often need to increase the liquid content in your recipes. This could be in the form of water, almond milk, or other non-dairy liquids. However, be cautious when adding extra liquid to your batter or dough. Start by adding small amounts and gradually increase until the desired consistency is reached.
Too much liquid can make the batter too runny, while too little can result in overly dry and crumbly baked goods. If you’re working with a recipe that doesn’t call for nut flours but want to substitute it, a general rule of thumb is to increase the liquid by 10-20%.
5. Use a Baking Powder or Baking Soda
To help give your baked goods some lift and structure, it’s important to incorporate a leavening agent like baking powder or baking soda. Without the gluten to provide the usual rise, the right amount of leavening is essential for achieving light and airy results.
If using almond or hazelnut flour in cakes, muffins, or cookies, you will likely need to use about 1–1.5 teaspoons of baking powder per cup of nut flour. Baking soda may also work in recipes that contain acidic ingredients, such as buttermilk or vinegar. Experiment to find the best leavening combination for your specific recipe.
6. Watch the Baking Time and Temperature
Baked goods made with nut flours often cook faster than those made with traditional wheat flour, so it’s important to monitor your oven’s temperature closely. Nut flours can brown quickly, so reduce the temperature by about 25°F (approximately 10–15°C) compared to the original recipe’s baking temperature. This will help prevent burning and ensure even cooking.
Additionally, because nut flours contain fats, they tend to brown on the edges first. If you notice the edges are over-browning while the center remains undercooked, you can cover the baked goods with aluminum foil halfway through the baking process to prevent excessive browning.
7. Incorporate Nut Butters for Extra Flavor and Moisture
Nut butters such as almond butter or hazelnut butter can be a fantastic addition when baking with nut flours. Nut butters add extra flavor, moisture, and fat, helping to prevent the dry, crumbly texture that sometimes occurs with nut flours.
Incorporating nut butters into your recipe also enhances the overall nutty flavor, giving your baked goods a richer taste. Keep in mind that nut butters are dense, so you may want to reduce other fats (such as oils or butter) in the recipe to avoid an overly greasy result.
8. Be Mindful of the Flavor Profile
Nut flours have distinct flavors that can shine through in your baked goods. Almond flour is slightly sweet, while hazelnut flour has a more pronounced nutty, earthy flavor. This can be an advantage when baking, as it imparts a unique taste to cakes, cookies, and bread.
However, because the nutty flavors are so strong, it’s important to consider what you’re pairing them with. For example, almond flour pairs wonderfully with vanilla, chocolate, or citrus, while hazelnut flour complements coffee, chocolate, and caramel flavors. To prevent overwhelming the palate, be mindful of the other ingredients you add to the recipe and try to balance out the flavors.
9. Add a Binding Agent or Starch
In some cases, you might find that nut flours alone don’t give enough structure to your baked goods. In this situation, adding a starch such as arrowroot, cornstarch, or tapioca starch can help improve texture and provide additional structure. These starches will also contribute to the soft, tender crumb that’s desirable in many baked goods.
When using starches, start with small amounts — typically 1-2 tablespoons per cup of nut flour. Starches can help to lighten the texture of nut-flour-based cakes and cookies, preventing them from becoming too dense or crumbly.
10. Be Patient with Cooling and Storage
Nut flour-based baked goods often need time to cool completely before slicing or serving. Because nut flours are moisture-rich, they can be a bit more fragile while warm. Allow your cookies, cakes, or muffins to cool at room temperature for at least 15–20 minutes before handling them.
When storing your nut-flour-based baked goods, be sure to keep them in an airtight container. Due to the high-fat content of the nut flours, these baked goods can spoil quickly if not stored properly. Keep them in the fridge for longer shelf life, or freeze for up to 3 months.
Conclusion
Baking with nut flours like almond and hazelnut is an exciting way to experiment with new textures and flavors in your baked goods. By understanding the properties of these flours and making a few adjustments to your standard baking techniques, you can create delicious gluten-free treats that are both flavorful and satisfying. Remember to adjust liquids, add extra eggs for binding, use the right leavening agents, and monitor your baking time and temperature. With these techniques, you’ll be well on your way to mastering nut flour baking and creating a variety of tasty, nutty delights.