Leavening agents are the unsung heroes in almond flour baking. Since almond flour can’t trap air like gluten-containing flours, you’ll often need a little extra help from leavening agents to ensure your baked goods are light and fluffy. Baking powder, baking soda, and whipped egg whites can all provide lift, but they must be used thoughtfully. When selecting your leavening agent, consider the acidity in your recipe. Baking soda requires an acidic component to activate, such as lemon juice or vinegar, while baking powder can work independently, thanks to its built-in acid. If you’re aiming for a delicate texture, such as in angel food cake, whipped egg whites can serve as a natural leavener, incorporating air into the batter to achieve that desired lightness.

Be mindful of those ratios (balance is the key to all good things!). If a recipe calls for one teaspoon of baking powder per cup of wheat flour, start with one and a quarter to one and a half teaspoons of almond flour. It’s also worth noting that too vigorous a mix can deflate the air bubbles you’re trying to keep. So fold gently and only as much as needed to combine your ingredients.

Too much leavening can cause your goods to rise quickly and collapse, while too little won’t give them the needed volume. The trick is to find the right balance, which often means increasing the amount of leavening agent slightly. Soon, you’ll develop a sense of how much leavener to use to achieve that perfect rise, creating treats as lofty as they are tasty.