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

I've been buying this almond flour for years, and I love it. Perfect for baking, for thickening stews, perfect texture, perfect flavor - I love it so much! HOWEVER. I bought a 3-lb. bag of this flour one year ago, June 8, 2025, and it cost $11.48. Now it's almost $26? It's good, but it's not THAT good. Nothing like a little price gouging I always say. SO disappointed in Blue Diamond.

I’ve been using this almond flour regularly for baking, and it’s been great, especially for low carb recipes. The texture is really fine and consistent, which makes a big difference when you’re trying to get baked goods to come out right. I’ve used it for keto mug cakes and low carb pumpkin pies, and both have turned out really well. It mixes easily without clumping and gives a nice, soft texture instead of anything gritty or dense. That’s something I’ve run into with other almond flours, so I definitely appreciate the quality here. The blanched aspect also helps keep the color lighter and the flavor a bit more neutral, which works better for most recipes. The bag size is generous too, so it lasts a while if you bake somewhat regularly. Overall, it’s just a reliable, high-quality almond flour that works exactly how you want it to.

The **Blue Diamond Almond Flour** is one of those products I always like to keep stocked in the pantry. The quality is consistently excellent, and it's incredibly versatile for both baking and everyday cooking. 🥣 **What I Loved:** * **Finely ground** texture that blends smoothly into recipes * Made from high-quality California almonds * **Gluten-free** and perfect for low-carb or grain-free baking * Fresh, naturally nutty flavor without any bitterness * Resealable packaging helps keep it fresh 🍪 **Perfect for So Many Recipes** I've used it for everything from pancakes, muffins, and cookies to breading chicken and thickening sauces. It produces a soft, moist texture in baked goods that regular flour can't always match, while adding a subtle almond flavor. 💡 **Pro Tip:** For lighter, fluffier baked goods, sift the almond flour before mixing it into your batter. It helps break up any small clumps and creates a smoother consistency. 💰 **Value for Money:** Excellent. The quality is consistent, the flour stays fresh, and a little goes a long way in recipes. **Bottom Line:** Whether you're baking gluten-free, following a low-carb lifestyle, or simply looking for a nutritious alternative to traditional flour, **Blue Diamond Almond Flour** is an outstanding choice. Reliable quality, great texture, and delicious results make it an easy **5-star recommendation.** ⭐⭐⭐⭐⭐🌰

Over the years, I've gone through many different types of almond flour, but Blue Diamond's Almond Flour still heads my personal list. I can immediately tell that it's a finer quality-finely sifted and super soft. It blends into whatever recipe I'm making like a dream. It performs great when baking cookies, making pancakes, or as a gluten-free coating-all without feeling grainy, unlike other brands I've tried. One thing I really appreciate is that it's made from high-quality blanched almonds. That means the skins are removed, giving the flour a lighter color and smoother texture, which makes a significant difference in baked goods. It also has a clean, slightly sweet almond flavor that enhances recipes without overpowering them. The 3-pound bag is an excellent size, especially if you bake often or are on a gluten-free, keto, or paleo lifestyle. This lasts for a good period of time, stays fresh if sealed properly, and is excellent value versus the smaller bags available from other brands. Plus, the ingredient list is simple: just almonds. No artificial coloring, preservative, or anything extra that is not needed. For someone who tries to keep ingredients clean, this is just about what I look for. Overall, this is a reliable, high-quality almond flour that works beautifully in both sweet and savory dishes. If you're gluten-free, keto, or just love baking with almond flour, this is a product worth keeping in your pantry. Pros • Finely sifted for smooth, consistent texture • Made from high-quality blanched almonds • Great for keto, paleo, and gluten-free diets. • Large 3-lb bag offers great value • No artificial colors or preservatives. • Versatile for baking and cooking CONS • Large bag may need to be stored airtight to stay fresh • Slightly more expensive than plain almond flours • Can absorb moisture easily if not stored properly If you want a reliable, clean, and, above all, great-tasting almond flour for recipes, it's Blue Diamond every time.

Fresh low calorie flour. Noise Oder and easy to mix with other ingredients!

I use this with other flours to make gluten free bread. I really like the quality, it is made of well selected almonds and is very fine in texture. The quality justifies the price. I can easily recommend this flour.

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.

Pleased with product - exactly as advertised

Fine quality almond flour for my keto recipes

I switched to this Blue Diamond almond flour after my previous brand kept giving me grainy macaron shells - and the difference was HUGE. The texture is super fine and consistently smooth every single time, which is exactly what you need for macarons. The packaging arrived in perfect condition and the flour was fresh with no odd smells or clumps. It’s truly finely sifted just like the listing says. I still sift out of habit, but honestly, it doesn’t even need it. Performance-wise, this flour gave me noticeably better results: smoother shells, better feet, and overall more reliable batches. It’s definitely more expensive than some other brands, but for the quality and the consistency, it’s absolutely worth it. I’d rather pay a little more than ruin a full macaron batch. If you make macarons, save yourself the headache and grab this one. Highly recommend!

Superb fine and great quality almond flour. Product was well sealed and arrive in good condition. Delivery service was prompt and efficient. Will purchase again

Way better than anything you can find in Australia, it's a bit pricey, but overall it makes good macarons.

Best quality almond flour I have used to make macarons. Expensive but you pay for what you get. Hardly any course grains remain following sieving and my macarons are smooth in texture when I use Blue Diamond.