Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Almond Flour
Flours & GrainsFinely ground blanched almonds, popular in gluten-free and low-carb baking.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
0.40 g/cm3
1 Cup Weight
96g
Texture
Dry
Category
Flour
Top Substitute
Hazelnut Flour
Use 1:1
Very similar properties and fat content. Adds a distinctive hazelnut flavour.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 23.7 grams |
| 1/3 cups | 31.2 grams |
| 1/2 cups | 47.3 grams |
| 1 cups | 94.6 grams |
| 1.50 cups | 142 grams |
| 2 cups | 189 grams |
| 3 cups | 284 grams |
| 4 cups | 379 grams |
Density: 0.4 g/ml
Quick Convert
Density-accurate conversions for baking
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grams
Science Note: Precision within +/-0.002g
Recommended Tools & Pantry Picks for Almond Flour
Optional shopping references for bakers who want to compare tools and pantry options related to almond flour.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
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Substitutions for Almond Flour
Oat Flour
good1:1 by volume
Similar texture, less fat. Not gluten-free unless certified GF oats used.
Similar texture, less fat. Not gluten-free unless certified GF oats used.
Coconut Flour
moderateUse 1/4 cup coconut flour per 1 cup almond flour, increase eggs/liquid
Extremely absorbent. Requires significant recipe adjustment.
Extremely absorbent. Requires significant recipe adjustment.
Hazelnut Flour
excellent1:1
Very similar properties and fat content. Adds a distinctive hazelnut flavour.
Very similar properties and fat content. Adds a distinctive hazelnut flavour.
Storage Tips
Refrigerate in an airtight container for up to 6 months. Freeze for up to 1 year.
Baking Science
High in fat (50%) and protein (21%), zero gluten. Creates moist, dense baked goods. The fat content means recipes need less added fat.
Recipe Context
For cakes: use weight to avoid dense crumb from over-measuring.
For bread: control hydration by weighing flour and liquids together.
For cookies: 10-20g extra flour can reduce spread noticeably.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Scooping directly from the bag compresses flour and can make bakes dry.
Brand Variance & Measuring Method
Baseline reference: 1 cup almond flour = 96g. In real kitchens, a practical range is usually 84g-108g per cup (12% band).
Why this happens: flours and grains compact differently based on scoop method, humidity, and grind fineness.