making waffles on the weekend with using a half cup of almond flour instead of bleached wheat flour using it for over a half year now and captures both good taste and healthy ingredients

Great value for the size of the bag! Arrived fresh. Good if you’re counting calories or don’t want to use normal flour.

This brand never lets down

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 downsidethe 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

This almond flour is fantastic I made the most delicious cookies with this flour. Really fresh and the bag is large just super

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

This is a great product packed with nutrition. I use it most often as an added ingredient to oatmeal or to dishes like vegetable chilli as a nutritious thickner. I use it in pancakes to mix with wheat flour and they come out great. The uses for this product are only bounded by your imagination.

As described

Nice, fine flour. Perfect for baking.

I have been using this for about six months with Keto recipes and I like it.

Good quality and product

My family amp; I eat a low carb diet. This is the only almond flour I use! I use it for everything! Sometimes to bread something, homemade muffins, homemade bread!!!

Great for macaroons!!very fine powder!

adds flavor to baked goods

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 absolutely love this almond flour for baking macarons! Sifts out perfectly and leaves me with light and fluffy macarons every time!

Worked great.