I really enjoy the taste of pecans- I like to toast/grind them to make flours for chicken, etc. If you're looking for a sub. for almond butter, hazelnut butter is my favorite.

Coconut flour can be wonderful, Tropical Traditions brand has been the best we've tried.

You can also use tapioca flour (bob's red mill), but we use it more as a lightener when we're making foods with coconut and almond flour because they're so dense. It's not adding any nutrition other than starch by itself.

Nuttyguys.com has hazelnut flour and a few others, I think too.

Good luck!

I like to buy walnuts and grind them up in my food processor. Almond and Coconut flour can sometimes be a strain on the budget, especially when you bake often. I love using my "walnut flour" to make brownies. Granted, they're not finely grated or powdered like a flour would be, but they taste just as good. :)

Folks cooking with nut flours is really not ideal. If you bake with almond flour or pecan flour at 350 for 20 minutes, you are baking tiny little broken pieces of almonds or pecans at 350 for 20 minutes. Get it?

That nut flour is not impervious to high heat because of the polys. Walnuts are especially high in O6 and is a terrible choice for baking. (sorry Jess). The only nut flour that might be a decent idea is macadamia nut flour. If you can get ahold of some, knock yourself out.

I would recommend a starchy flour or coconut flour as others have mentioned, but coconut flour is extraordinarily fibery so you don't want to overdo it on that either.

White Rice, Tapioca (Manioc), Potato - these are starches that don't become damaged by heat. White rice flour is ridiculously inexpensive (like $3 for a 1lb bag) and makes very good bready products. It's basically pure carbohydrate, but that could either be a good thing or not based on what you are doing with your diet.

i make my own macadamia nut flour with a blender. works well. despite the omega 6 volatility under heat, i still use almond meal. what can i tell ya?

Here's my (German) video showing the differences between coconut flour, almond flour, ground almonds and wheat flour (from left to right).

Among all my blabla in the video, so to summarise: I just add water, mix and then bake it. As you can see, coconut flour works like a sponge and as a result does not stick together very well. There is a huge difference between almond flour and ground almonds. And wheat flour is awesome as a material.

I prefer almond flour for baking, it sticks together quite well due to its protein content (see this thread for details: http://paleohacks.com/questions/48073/coconut-vs-almond-flour/48075#48075)

Unfortunately, almonds lead to digestive issues for me so I avoid nuts most of the time.