Profile PhotoMark Floerke
Post count: 223

Almond flour along with some starch and other functional protein can certainly be part of a solution.  It will depend also on the level of sugar in the formula, and type of final texture desired.
A sponge cake will have different parameters than a pound cake for example.
In the past I have used combinations of almond flour, bean powders, soy protein isolate, tapioca starch, and so on.