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

We've tried a bunch of almond flours. This is as good as any of them. The particles are even and the proper powdery consistency, not dried out or stale tasting, well-sealed bags, larger sized bags that I can buy locally for the price. No complaints here. I guess if I were really stretching, I would say they could put more effort toward the bag being resealable, but anyone who's buying a 3lb bag of almond flour probably has a nice sealing container to put it in. Would order again.

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.

Blue Diamond is great for people trying to cut down on carbs and calories to maintain a good weight. If you like to bake I suggest you give it a try, it may be slightly more expensive than regular flour but your worth it.

I haven't tried other brands, so I can't tell how good or bad this item is compared to other products. One thing for sure is it serves very well for my purpose (banana bread). I've bought this product several times, and will keep buying it, unless something drastically changes.

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!

Don't often use these types of products but due to diet changes thought I'd try. Seemed to work and not much difference in taste. Will use again. Easier and faster to get than the stores.

I've always used this almond flour for my gluten free, low carb alternatives. The size of the package works well for my lifestyle. It tastes good and has a farily decent texture. When needed I buy the extra fine, but for most applications, the texture of this is good. Seems to have a decent shelf life and mixes well in all my recipies.

As a diabetic, I'mm always cognizant of the carb count of what I eat. Frankly, I miss breast and pasta - a lot! This alternative has been a wonderful low carb substitute. Still experimenting with baked goods. Stay tuned.