Blue Diamond Almonds, Almond Flour, Gluten Free, Blanched, Finely Sifted, 1 Lb

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!

Almond flour is a must-have for keto baking (I use it to make Victoria's Keto Kitchen flour blend). Blue Diamond is top quality and the best price per ounce that I've found.

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

I use almond flour all the time--doing the low-carb thing. This is great for baking and for thickening (e.g. meatloaf and meatballs). The grind is pretty fine, and the taste is fresh. I bought this because I was out of the brand I usually buy from the store whose name rhymes with "bosbo," and I think the product might be one and the same? Buying this from Amazon saved me from going and overspending at the "bosbo" place, and it's very good. This cost a little more than the 'bostbo" brand, but it probably saved me in the long run, because I wasn't tempted to grab 50 rolls of toilet paper or a gallon of hot sauce "as long as I was there."

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.

Very fresh and tasty. The price was much better than our local Walmart and the product tastes much better than another brand that I used to purchase. It's a bit sweet and tastes like real almonds. Hope it tastes well in cookies. Overall, very happy with this 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.