From WashingtonPost.com….
The almond, encased in a shell hidden within a green, velvety fruit, is botanically related to the peach and plum and, in literature and art, romanticized at least as much. When finely ground, it produces a powder that’s similar in texture to, and often labeled as, flour. But almond flour isn’t flour, which is, by definition, milled from grain. This is important to remember when cooking or baking with almond flour. It may be tempting to reach for it in place of all-purpose flour, especially if you’d like to go gluten-free, paleo or simply prefer the subtly sweet flavor of almonds. Unfortunately, in most cases, you cannot replace wheat flour with all almond flour; the two have very different properties.
