I do not eat nuts. If a cake/bread recipe calls for ground nuts can I just add the equivalent amount of flour instead?

lots of nuts contain significant amounts of fats/oils, so I would think it would not be as simple as flour substitute. And texture might be an issue, as would flavour. Why not just cook a cake that does not have nuts in?

Marilyn, this is a reply from a friend who is a cake expert and helps me pout with editing cake recipes and queries;

"I think substituting small amounts of nuts ? say 50g in a medium sized cake ? with more flour is OK. Any more than that and it might be advisable to look for a different recipe, as flour and ground nuts will absorb differing amounts of liquid, so may not be as easily interchanged in large quantities,

Remember than ground nuts add texture to a cake too, so you could think about adding semolina, ground rice or polenta instead of more flour, to mimic the texture of ground nuts.

I hope this helps

Sue "