Blue Diamond Almonds Almond Flour, Gluten Free, Blanched, Finely Sifted, 48 oz
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Availability:
Only 5 left in stock, order soon!
Arrives
Tuesday, Jun 24
Size: 3Lb
Features
- Contains 1 - 3lb bag of Blue Diamond Almond Flour
- Great in recipes and baking
- Supports Keto and Paleo Lifestyles
- Finely sifted and made with high quality blanched almonds
Description
As the experts in almonds, we developed our almond flour to be the highest quality for baking and cooking. With the finest grind and best California grown almonds, it is easy to use in your favorite recipes while adding the nutritional benefits that come in this little nut. Blue Diamond Almond Flour is also a pantry staple for paleo, Keto, low carb, and plant based diets or if you are just trying to eat a little bit healthier.
Brand: Blue Diamond Almonds
Item Weight: 3 Pounds
Allergen Information: Tree Nuts, Almonds, Gluten Free
Specialty: No Artificial Preservatives, Gluten Free, No Artificial Colors, Vegan
Package Weight: 1.44 Kilograms
Product Dimensions : 8 x 11.5 x 3 inches; 3 Pounds
Item model number : 980165516
UPC :
Manufacturer : Blue Diamond Growers
Country of Origin : USA
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Tuesday, Jun 24
This item is non-returnable:
Non-returnable due to Food safety reasons
View our full returns policy here.
Non-returnable due to Food safety reasons
View our full returns policy here.
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Top Amazon Reviews
Size: 3Lb
Rating: 4.5/5 This 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.
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Reviewed in the United States on April 11, 2024 by Saif
Size: 3Lb
Used almond flour for the first time and this worked so amazing for my GF cookies. The bag was huge and it was a great value. I actually really trust this brand as they are known for their quality nuts. The best part was that the bag has a velcro to reseal it. NOT A ZIPLOCK. It worked great and I am sure it is going to keep it fresh longer. It was very finely ground and easy to use. Almond flour is much better to use than regular flour as out bodies are not supposed to really have gluten so this is a great alternative and you cannot beat the price.
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Reviewed in the United States on February 1, 2025 by Malia
Size: 1 Pound (Pack of 1)
Good price for the money. I use this for baking and it’s been a significant part of my losing 100 lbs. It doesn’t clump and is easy to work with.
Reviewed in the United States on January 28, 2025 by Ree Ree
Size: 3Lb
This almond flour is great quality and has been a staple in my gluten-free and keto baking. I love that it doesn’t change the taste of my cakes when mixed with other flours like rice or cassava. It blends well and gives a nice texture without overpowering the flavors. It’s become my go-to for gluten-free baking, and I highly recommend it for anyone looking for a reliable, neutral-flavored almond flour!
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Reviewed in the United States on November 21, 2024 by Peter
Size: 3Lb
UPDATE: While I still hold by my original review, I don't believe I'll be purchasing Nut Flours through Amazon again. This is no reflection on the seller, but "Fulfilled by Amazon" let me down on this. They let my package sit out in near triple digit heat for several hours and my Almond Flour became RANCID! It did not harm my gluten free King Arthur Flour, but I really needed this. At first they said it couldn't be replaced, then said it could and did replace it. The Amazon Driver DID RING the doorbell when he delivered the replacement. Amazon isn't the only delivery service guilty of it, FEDEX is famous for being too lazy to reach up a few inches and RING the doorbell. But, they'll take the time to snap a picture of the package sitting on your porch for proof of delivery. Just don't want to ring the stupid doorbell. ORIGINAL REVIEW: I'm going to be honest here. I make about 75% of my own Almond Meal & Almond Flour (and other Nut & Seed Flours). Sometimes, it's just easier to purchase the ready made varieties. If making your own Almond Flour, you have to blanch the almonds, remove the skins, dry, then grind to a fine flour. Making Almond Meal is much easier. I prefer Almond Meal when making Breads & some types of Cookies & Brownies, because the meal has a nuttier texture. If you're wanting to make Cakes, Pastries, Gravies, Sauces, Etc., then you really should lean more towards the Almond Flour. It makes a "lighter" finished product, which is more like traditional flours. You don't want the heavier grainy effect you get with Almond Meal. When making Cakes and most baked goods, with Almond Flour, I use about 1/4 cup Coconut Flour to every 2 cups of Almond Flour, plus 2 teaspoons Xanthum gum (glucomannan or any gum) to help stabilize it. I usually make up a mix of: Almond Flour Baking Mix 4 cups Almond Flour 1/2 C. Coconut Flour 1 1/2 T Glucomannan (or other gum) Put it in a vacuum sealed container for when you need it. Follow recipe, omitting coconut flour & gum, if called for. Here's a quick little recipe you can make. If you want to make little Vanilla Mug-Cakes, "omit the Cocoa" & "double the Vanilla". MAXIS CHOCOLATE MUG-CAKES (No Gluten, Eggs, Dairy or Sugar) 2 Cups Almond Flour Baking Mix (Recipe Above) 1 Cup Stevia 3 TBSP Cocoa 1 tsps. dark cocoa (optional-like Hershey's powdered) 1 tsps. Baking Soda 3/4 tsps. Sea Salt Whisk Above Together. Then add: 1/4 Cup Coconut Oil (melted) 1 tsps. Vanilla 1 tsps. Vinegar 1 Cup Water or Nut Milk (room temperature) Mix everything together and place into 5 Ramekins or Mugs. Put onto a plate and into the Microwave. Depending on the wattage of your microwave, it should take from about 3 to 5 minutes. If they aren't quite done, put them back in for 30 second intervals. They don't take long. As an icing, I like to mix up some Powdered Peanut Butter (regular or chocolate, with a little nut milk and spread on top). Thank you for reading my review. If you found this review helpful, please let me know and feel free to ask if you have questions or comments!
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Reviewed in the United States on January 28, 2020 by DeeDeep
Size: 3Lb
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.
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Reviewed in the United States on February 19, 2025 by Oz