Almond Flour

I've been using Blue Diamond Almonds Almond Flour for a few months now, and it's become a staple in my kitchen. The texture is super fine, which makes it ideal for baking everything from cookies and muffins to pancakes and even pizza crust. It blends smoothly and doesn't clump, which is a huge plus. What I love most is that it's gluten-free and made from high-quality almonds, so I feel good about using it in recipes for friends and family with dietary restrictions. The flavor is mild and slightly nutty, which adds a nice touch without overpowering other ingredients. The resealable bag is convenient and keeps the flour fresh. It’s a bit pricier than regular flour, but totally worth it for the quality and health benefits. Highly recommend for anyone looking to switch to a low-carb or gluten-free lifestyle!

Over the years, I've gone through many different types of almond flour, but Blue Diamond's Almond Flour still heads my personal list. I can immediately tell that it's a finer quality-finely sifted and super soft. It blends into whatever recipe I'm making like a dream. It performs great when baking cookies, making pancakes, or as a gluten-free coating-all without feeling grainy, unlike other brands I've tried. One thing I really appreciate is that it's made from high-quality blanched almonds. That means the skins are removed, giving the flour a lighter color and smoother texture, which makes a significant difference in baked goods. It also has a clean, slightly sweet almond flavor that enhances recipes without overpowering them. The 3-pound bag is an excellent size, especially if you bake often or are on a gluten-free, keto, or paleo lifestyle. This lasts for a good period of time, stays fresh if sealed properly, and is excellent value versus the smaller bags available from other brands. Plus, the ingredient list is simple: just almonds. No artificial coloring, preservative, or anything extra that is not needed. For someone who tries to keep ingredients clean, this is just about what I look for. Overall, this is a reliable, high-quality almond flour that works beautifully in both sweet and savory dishes. If you're gluten-free, keto, or just love baking with almond flour, this is a product worth keeping in your pantry. Pros • Finely sifted for smooth, consistent texture • Made from high-quality blanched almonds • Great for keto, paleo, and gluten-free diets. • Large 3-lb bag offers great value • No artificial colors or preservatives. • Versatile for baking and cooking CONS • Large bag may need to be stored airtight to stay fresh • Slightly more expensive than plain almond flours • Can absorb moisture easily if not stored properly If you want a reliable, clean, and, above all, great-tasting almond flour for recipes, it's Blue Diamond every time.

Wow! I found 3 lbs of Blue Diamond almond flour at a great price on Amazon. I do a lot of baking using Almond flour, and I used up my last 3 lb. bag from another well-known company, so I was skeptical that I would find another well-priced product, but I found a more well-known brand. What luck. I can't wait to use it. The texture is very powdery and refined. Almond flour has far fewer carbs than regular white or white flour and is healthier for the human body.

Blue Diamond Fine Sift Almond Flour is a main staple ingredient in my low carb lifestyle. I'm very pleased with it and it's versatility. It taste great in everything I make, is a quality product and I get good bang for my buck.

This is one of the better deals for almond flour. It’s a very good grade, the proper, slightly mealy texture, and smells lovely. Almond flour has a higher moisture content than normal flour, and so it can go bad a little more quickly - just something to be aware of. Works for cooking most of the things you’d want to cook flour with - those French sandwich cookies I’m forgetting the name of (lol), chocolate torts, Italian almond cake, etc. I just wish it were a little cheaper.

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.

As a bread flour alternative, it delivers a softer texture and richer flavor. It will not rise the same way as wheat flour, but it makes great low-carb loaves, flatbreads, and quick breads. The ingredient list is simple since it is made from blanched almonds. Overall, it tastes good, smells fresh, looks appealing, and is a better option than regular flour if you want something cleaner and more nutritious while still being easy to use.

The best and most well priced almond flour I've found! It's become a staple. Love the supple texture and how long it lasts (kept in the fridge).