Almond flour

Not one-for-one: almond flour has no gluten and behaves differently, so a cake may turn dense or crumbly. Use a recipe written for almond flour, or replace only a small share of the plain flour and expect to adjust the liquid and raising agent.

Almond flour is usually made from blanched almonds with their skins removed and ground finely; ground almonds are often coarser and may include the skins. The terms are not used consistently, so check the texture and whether the skins are present when a recipe specifies one.

Use a recipe that includes enough egg or another binder, and let the bake cool before cutting so it can set. Almond flour browns quickly, so if the top colours before the centre is cooked, cover it loosely with foil.

It works especially well in macarons, frangipane tarts, financiers and almond cakes, where its nutty flavour is central. You can also use it in pancakes or as a coating for fish or chicken, but it will not form a stretchy dough like wheat flour.

Yes. Pulse blanched almonds in a food processor in short bursts, stopping as soon as they become a fine powder; prolonged processing releases oil and turns them into almond butter. Sieve out any coarse pieces and pulse those separately.

Keep it in an airtight container in a cool, dark cupboard, and use it promptly after opening because its natural oils can turn rancid. For longer storage, seal it well and refrigerate or freeze it; bring it back to room temperature before measuring.

It is best used in recipes that are baked or cooked, rather than tasting it straight from the bag. Almond flour can carry the same food-safety risks as other raw ingredients, and baking also improves its flavour and texture.

No. Almond flour is made from almonds, a tree nut, so avoid it if you have an almond or tree-nut allergy. Choose a different flour and check its packaging for cross-contact warnings relevant to your allergy.