You can replace parts of conventional wheat flour with almond flour in your baking. You just have to keep in mind that almond flour behaves a little differently compared to regular flour, as it’s gluten-free. Gluten makes it possible for yeast dough to rise as the gluten forms a network of small walls that hold gas trapped in the dough. Gluten also acts as a binder in the dough and makes it easier to handle. When baking with yeast, you can replace 10-20 % of the wheat flour with almond flour. You should then also increase the amount of liquid by about 5-10 %.
When baking without yeast, you can replace up to 100 % of the flour. As almond flour has such a high fibre content, it will soak up more liquid- up to twice as much as other types of flour. You should therefore reduce the amount of almond flour to 50-60 % of the original amount of flour, or increase the amount of liquid in the recipe. Be aware that when baking with 100 % almond flour, dough sticks together less well than traditional dough. A tip is to add a binder such as Xanthan Gum.