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

Rating: 4.5/5This almond flour is EXCELLENT. It was my go-to for quite a while for many reasons: 1) it's versatile, meaning it can be used in a variety of recipes, 2) it tastes good, 3) it's affordable, 4) it's high quality. My only problem with this, and this is only really due to a personal preference, as I've only recently learned of "super fine" almond flour, is that it's kind of thick and this kind of messes up recipes that are really sensitive to thinness. I would recommend this especially for desserts or pancakes, because in that case, it would taste and feel pretty much just like regular flour. It can work well with flatbread and garlic bread too, but when it comes to making something thin and delicate like roti, it's not really that good. I found better success using super fine almond flour. But, with all that being said, would I recommend this product/brand? YES, absolutely.

I like this brand of almond flour. Taste good and worked well in my bake goods.

great to work with. nice price. low carb count. great texture. even been making almond milk out of it.

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.

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!

Good almond flour at a great price. I sift it in a sieve to help fluff it. It is fine flour, I only end up with a little bit of sifted flour that I toss out. Works great in almond flour recipes or as a low carb substitute.

To get such quality at a low price is a big plus. I got excellent results with it in making pizza crust and pie crust. It is easy to mix and shape out.

Great value. Great taste