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

Arrived on time in very well sealed packed in excellent condition.Using it in fruit smoothies, home made Indian sweets, add a little bit in wheat flour dough too to make healthy flat breads.Options are unlimited.Got at a very good price.Strongly recommend it.

Good product, fine texture, no bad taste. Good size value.

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.

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

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."

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.

Blue Almonds is the best Diamond, almond flour, gluten-free, blanched, it's very good!

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.