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.

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.

We've tried a bunch of almond flours. This is as good as any of them. The particles are even and the proper powdery consistency, not dried out or stale tasting, well-sealed bags, larger sized bags that I can buy locally for the price. No complaints here. I guess if I were really stretching, I would say they could put more effort toward the bag being resealable, but anyone who's buying a 3lb bag of almond flour probably has a nice sealing container to put it in. Would order again.

I love using this almond flour as a replacement for wheat flour when baking. I have used it for banana bread, orange chicken, wraps, muffins, etc. Just fyi, you cannot use it to make noodles/dumplings.

I but a ton of almond flour because I sell macarons. This is really great most of the time. However, every so often, I get a "bad batch" of almond flour. How do I know? Because every single macaron I make, fails and looks oily. Then, if I open an alternative bag on hand, it is fine. They are non refundable and so I get a bit upset with the lose of time and money due to the problem with the flour.

I like this brand better than Bob's Red Mill...surprisingly. I use it in place of wheat in all my recipes. In some recipes it will be too dense and you have to find ways to lighten it up. There are tricks to doing this on the internet.

Love this Almond flour. Consistently a quality product in baking compared to others I've used. The price was less than most stores in my area.

Fresh and good quality. I use it for baking wheat-free bread.