Blue Diamond Almonds Almond Flour, Gluten Free, Blanched, Finely Sifted, 48 oz

I am a prolific bread baker who has recently focused on adding alternative flours to my bread making. I have found I can easily substitute alternative flours like almond flour and make the bread taste and look very good. I am impressed with this brand. The almond flour is well ground, clean, and adapts well to baking and integration with whole wheat flour. I usually use a ratio of 50/50 whole wheat and almond flour with very good results. The bread rises very well as well. The price is competitive and it comes in a good size that lasts awhile. I am always happy to give five star ratings such as this.

This product is a must try if you are wanting to try / use Almond Flour. It is cost effective in comparison to other brands and has a fresh / nutty flavor and texture. I will be reordering this product on a regular basis!

Used almond flour for the first time and this worked so amazing for my GF cookies. The bag was huge and it was a great value. I actually really trust this brand as they are known for their quality nuts.The best part was that the bag has a velcro to reseal it. NOT A ZIPLOCK. It worked great and I am sure it is going to keep it fresh longer.It was very finely ground and easy to use. Almond flour is much better to use than regular flour as out bodies are not supposed to really have gluten so this is a great alternative and you cannot beat the price.

Purchased for making macarons and it worked well. Happy with the results. Plan to purchase again when needed.

I always buy the Blue Diamond almond flour. It’s a trusted brand and Non-GMO, so I stick with it.However, there’s one big downside—the resealable bag is always a problem. Once opened, the zipper doesn't work properly, so I have to fold the bag and use a clip or transfer the flour to another container.Despite this issue, the quality and price are excellent, so I keep buying it.Please fix the resealable bag!

best for baking. Not a strong almond flavor. Easy to work with. Makes a soft sponge in cakes. Great stuff.

This blue diamond almond flour is perfect for making treats and is gluten-free. Choosing the 3-pound bag instead of the 1-pound bag is a smart option, as it offers significant savings, especially for an item that tends to be more expensive. Overall, I found this to be an excellent purchase.

I really like almond butter, but like so many other things, it just keeps on getting more expensive. Having made it from scratch before, it seemed like almond flour would work fine (as almonds turn into flour before they change into butter). The results exceeded expectations. It is better than 80-90% of the almond butter I've bought, and it costs FAR less. For anyone wanting to try it, here is how I make it:Take 16 ounces of almond flour and spread it out, as thinly as possible, on a couple of large cookie sheets or something similar. Put these in the oven at 300-350 for around 15-20 minutes until the flour browns. It helps to stir the flour around a bit every few minutes to ensure that it bakes evenly and doesn't burn. (Roasting it this way significantly improves the flavor, and it gives the butter a nice brown color.)Once the flour has cooled, transfer it, and 1/2 teaspoon of Himalayan salt, to a food processor. (Words seriously cannot describe just how much better the salt makes it taste.) You don't need a fancy food processor for this. The old $35 Hamilton Beach model I have can manage it on the lowest setting. Takes about 3-4 minutes to get the consistency I prefer. How long you "process" it is entirely up to you. Shorter time will yield anything from a semi hard paste to a firm butter. Going a bit longer will yield a creamier butter, almost to the point of being runny (but in a good way) .I prefer storing it in an airtight container in the fridge. Can't really explain why, but it seems to continue to taste even better after it has been in the refrigerator for a couple days. If you like walnut butter, this same process can be done with walnut pieces as well. You don't need to bake them, but they will take a couple more minutes to process into butter. If you're a nut butter fan, I encourage you to try either, you'll likely be pleasantly surprised.