The baking world has come a long way from using only refined white flour and has branched out into other flours, like wheat and almond. Although both these flours will make your baked goods more nutritionally balanced, there is one big difference between the two that can affect the way you bake and, in certain cases, your health.

Both traditional white flour and wheat flour are produced in a similar way and they contain gluten — something that not everyone can eat — while almond flour is gluten-free. However, gluten is also an essential leavening agent in baking, so if you’re set on using almond flour, make sure to use a binding agent, like eggs.

When it comes to their nutritional values, a half a cup of wheat flour will give your dish potassium, iron, and fiber, while the same amount of almond flour provides potassium, calcium, magnesium, protein, fiber, and vitamin E. In the end, though, which flour you choose depends on your baking and health goals.