Pumpkin/ sesame seed flour uses

#1

Hi! Does anyone have experience using different seed flours as a substitute for almond flour in recipes? I’ve read it is a 1:1 ratio, but am having trouble finding any recipes. I know in my experience coconut flour loves moisture, almond flour loves eggs (protein?) so I’m wondering how seed flours behaves in recipes.
Thank you for your help!

#2

They behave similarly (coconut flour is an oddball, it absorbs much more liquid) but their taste is drastically different. I have super little experience with almond flour as it’s insanely expensive but it has a natural taste while cheaper seed flours are pretty bad, usually if you ask me… I ended up mixing them like crazy and it still wasn’t that great so I added tasty nuts, eggs of course… I had so many experiments for years and now I don’t use any of them at all for myself. They rarely were really good. Oh well.

Sesame seed flour is pretty nice but it’s not for alone either, IMO. It’s from sesame seeds so it can be a bit bitter. I am sensitive to that. But it was one of my favs, it was fine in sweet and savory baked things alike.

I never would put pumpkin seed flour into sweet things (or into anything at all, I used it sometimes but I hate its taste) and I never would put coconut flour into not sweet things except in super tiny amounts (but it ruins texture anyway so I always use it in tiny amounts. especially with sesame as its sweetness balances out the slight bitterness of sesame, be it seeds or seed flour). But tastes differ, of course. I saw plenty of savory recipes with coconut flour.

#3

We unfortunately have some nut allergies and I was hoping to try some seed flours and maybe mix them with coconut and even cashew flour. When I make seed butter I toast them 1st, do you think that will help the flavor issue? Or is that not recommended?