« Valentine’s Day Cookies

Kale with Cranberries »

Product Review: Blanched Almond Flour

blanched almond flour

NOTE: Please see my updated Almond Flour ingredient page.

Why almond flour? I am asked this question at least once a day. Almond flour is highly nutritious, easy to use and readily available. For those of us watching our glycemic index, almond flour is high in protein and low in sugars.

Unlike other alternatives to wheat flour, almond flour is moist and delicious. After having tested just about every gluten-free flour out there, I can save you a lot of time and hassle when I say that almond flour is far superior to other flours in terms of taste, nutrition and ease-of-use.

In all of my recipes I use blanched almond flour. They will not work with unblanched, in fact, they will be miserable failures, so I do not recommend even trying unblanched.

I avoid purchasing almond flour retail at all costs! It is more than $15 per pound in the grocery store. If you purchase it online it is generally less than half of that including shipping. Yes, still expensive, but packed with protein and flavor, so for me, worth the cost.

NOTE: One example of almond flour you will find in retail stores is Bob’s Red Mill. This product yields poor, runny results when used in my recipes; compared to other almond flours it has a very coarse texture. I do not recommend using Bob’s Red Mill almond flour in my recipes.

I store my almond flour in gallon or half-gallon glass mason jars. I keep one out in a cabinet and leave all the other ones in the freezer. I keep mine refrigerated for up to 6 months, sometimes longer. Freezing seems to extend shelf life even more. Using almond flour straight out of the freezer is an exercise in clumpy frustration, which is why I leave one out. Enjoy!

posted on February 20, 2007, 90 comments

  1. Janie

    Hi Elana, Have you ever made Brownies with almond flour? I’m looking for a Brownie recipe made with almond flour. I made your DF chocolate chip cookies. They are to die for. The best chocolate chip cookie I ever ate. Thanks Elana.

  2. Janie,

    The closet thing I can offer right now is my Almond Butter Blondie recipe.

    I will add your Brownie recipe request to the little post it above my desk :-)

    In the meantime you may want to ask my other readers in the forums.

  3. ~M

    Would you please explain how you fix the almond flour from the freezer so it’s not clumpy? Do you whisk it all at once and then put it on the counter? Or just whisk the amount you plan on using for the specific recipe?

    Thanks, Elana!

  4. ~M,

    As I mention above, “I store my almond flour in gallon or half-gallon glass mason jars. I keep one out in a cabinet and leave all the other ones in the freezer. Using almond flour straight out of the freezer is an exercise in clumpy frustration, which is why I leave one out.”

    Hope this helps.


    • ~M

      Hi Elana,

      This doesn’t quite answer my question. My question is that when you finish the jar you left in the cupboard (let’s call it jar A), and it’s time to pull out a second jar from the freezer (jar b), how do you get rid of the clumps? Do you just whisk the entire contents of jar bar and then return it to its jar? Or does it become usable just by moving it from the freezer to fridge or cupboard? Does this make more sense? I’m trying to figure out whether I should purchase 25 lbs or only 5 lbs of almond flour. Thanks!

      • Michelle @ michellehankes.com

        I understand your question and although you posted it a long time ago, it may help other readers. When I pull the almond flour out of the freezer, I let it come to room temperature so I can work with it. I do this with the mason jar I store in the fridge too. Always work with it at room temperature, otherwise, it will be harder to work with and will have clumps. Once it’s at room temperature, if there are any clumps left, I just whisk them away and the flour is just perfect. That’s my suggestion. If you need to use if right away and all you have is frozen flour, I pull what I need out and stick it in the microwave for 10-20 seconds. Not enough to cook or burn it, but just warm it up and then, it will work just fine. I run my fingers or a spoon through it to release any clumps and I’m ready to bake.

        • Bruce Paulsen

          I keep my (blanched) almond flour in the refrigerator and when I need to use it, I take the needed amount out, sift it in a flour sifter (I have the double-sifter style) and leave on the counter for about 10 minutes to get to room temperature. I have great results every time!

  5. Kristi Mallinson Vogel

    Elana, thanks for all the great info and recipes. I am having trouble finding the almond flour you recommend in Canada. Honeyville will not ship to Canada. Any suggestions would be appreciated.

    Thanks in advance,


  6. Kristi,

    You could try purchasing it from this vendor. I haven’t used their product, though it looks fantastic in the picture. I think it’s worth a try.

    Hope this helps.


  7. Stephanie

    I just bought a 5 pound bag of Bob’s Red Mill almond flour, thinking I was going to be using something healthier. Ahh. Can I whiz it around the food processor a little while to make it finer to be able to use it?


    • V

      I also purchased some poor-quality almond flour and find that it works well as a substitute for almonds. For example in smoothies and shakes. I also used it in Elana’s almond bars (which by the way are fabulous!). Since I do not have a food processor, it is hard to grind whole almonds. So I use a mixture of whole almonds and almond meal.

    • Melissa

      If you bought the Bob’s Red Mill almond flour and are looking for ideas, I use it to make baked “breaded” chicken (just add in some of your favorite seasonings, coat the chicken and bake!) or I also use it for quiche crusts. It seems to do alright for those types of things, just not in baking Elana’s delicious goodies!

  8. Hi Stephanie,

    It might be worth the try, though I haven’t heard from readers who have had success using this brand of almond flour with any of my recipes.

    Please let me know how it goes if you do decide to experiment.


  9. Carey

    Hi Elana, I saw you have a cookbook coming. Congrats! I can’t wait to get it. Now, I read through all the FAQ’s and didn’t see a couple of things addressed. Can you use almond flour in just about any baking? I don’t particularly care to buy all the other flours and mix them but have made a blend that works in just about everything especially pizza and focaccia. I’d rather just buy and use one or two products and be done with it. Thoughts on this? The other question that I didn’t see addressed was whether or not you can use coconut oil and grapeseed oil interchangeably. Sometimes I find one on sale rather than the other and didn’t know if it was just better to bite the bullet and keep both on hand. Sorry for the novel but thanks for reading.

  10. Carey,

    Those are great questions. I write my recipes from scratch so am not the best person to answer inquiries about ingredient substitutions. I would recommend experimenting or posting your queries in my forums.

    Sorry I can’t be of more help and thanks for stopping by :-)


  11. Lisa

    Hello, I just found your website and I’m very happy. Thanks for the tips, tricks, and recipes. Do you know of a distributor for a good brand of almond flour in the UK? Or, do you think a Vita Mix would yield a good textured almond flour?


  12. Cristy

    Elana- one of our family favorites is artichokes- we love them all sorts of ways- I was wondering if you use artichokes at all and if so how? I’d love a gluten free “stuffed” artichoke recipe that doesn’t come out “gummy” any ideas? Thanks so much for all your incite and YUMMY recipes! I have made a bunch and haven’t been disappointed with any! I especially enjoyed your Passover recipes what a blessing! Thank you! Cristy

  13. Hi Cristy, thanks so much for your sweet comment. I have to confess, I haven’t ever done a stuffed artichoke recipe; we love to eat them plain, steamed. xoxo

  14. judith ansara @ sacredunion.com

    Hi – does anyone have any cookie recipies that use the almonds ground up after making almond milk? Almonds (raw) are soaked then ground and strained for the liquid. I love the idea of not throwing the moist ground up almonds away! thanks

    • Sue Thompson

      I use my almond pulp leftover from making almond milk in making granola. Works great in that.

    • Tammy

      I just made brownies a few days ago with left over wet almond meal – they turned out great and they are also made with black beans. The recipe is on my blog: 40dayhealthchallenge.blogspot.com
      I also used it to coat onion rings and broil them. Don’t throw it out – experiment.

    • mperry48

      I use my leftover almond meal for baking after making my almond milk. First, I spread the almond meal onto a cookie sheet in a thin layer and dry it in the oven at 200 degrees for about an hour. After the almond meal has cooled, I put it into the blender to make a finer powder. It makes great cookies and brownies, but I have yet to try it in bread or pie crusts.

  15. Gail Mathis @ gailmathis@charter.net

    Where can I order almond flour, like what you recommend. Thank you, in advance for this info.
    God Bless you & your MS! GM

  16. Julie

    Hi Elana! I really loved your recipes, but besides gluten allergy I also have almond allergy:( What other flour do you suggest for your recipes?Thanks and congratulations!

  17. shelly

    I’m allergic to almonds so what can I use instead of the almond flour in your recipes?? Thx.

  18. cindy drozda @ cindydrozda.com

    Where are you finding organic blanched almond flour? I looked all over the internet, and couldn’t find it…. Would you consider sharing your source?
    Thanks for sharing your recipes!

    • Hi Cindy, I’m not sure I understand your question. I recommend Honeyville blanched almond flour. Hope this helps :-)

      • sara

        honeyville isn’t organic- they spray their almonds with pesticides. there are only a few companies out there that sell organic like benefit your life or nuts.com

        • Kristen

          Have you baked with either of the organic blanched almond flours you referenced from nuts.com or benefit your life? What was the texture like? Is it as fine a grain as honeyville? Your input would be greatly appreciated since I’m concerned about chemical consumption.

          • Vinessa

            I’ve been using almond flour from nuts.com and all of my recipes have turned out great. It’s a really fine flour and the 25lb box is a great deal. I just placed an order from benefityourlife.com and I will let you know which is better. Nuts.com would be the best deal if you live in the main land. They charge so much to ship to Hawaii that it comes out to the same amount as benefityourlife.
            The almond flour from benefityourlife is steam pasteurized. I contacted nuts.com and they responded as follows,

            “Hello Vinessa,

            Thank you so much for your business. For our whole non-organic almonds PPO is used. For the non-organic almond flour the steam process is used. Please let me know if there is anything else I may assist you with. Thank you and I look forward to hearing from you soon!”

            I went ahead and ordered from benefityourlife this time so I can compare the two.

  19. Elisabeth

    I made my first gluten-free bread (bread 2.0) yesterday and our family loves it (inc. picky husband)! I’m so happy b/c no one liked the store-bought bread.

    The second time I ate a slice I did feel like I was having a slight reaction (I’m allergic to peanuts). So, I just talked to a customer serviceman at Honeyville. They receive 25 lb bags of almond flour from a facility that just processes almonds (no peanuts). Honeyville breaks open the bags to create 5 lb bags. They do this on equipment that also handles peanuts (though they clean and sterilize betw.). So, if you are allergic to peanuts, consider buying the 25 lb bags to be certain of no cross contamination!

  20. Amy Green/Simply Sugar & Gluten-Free @ simplysugarandglutenfree.blogspot.com

    Hi Elana,

    I finally ordered some almond flour…I have been reading your blog for quite some time and decided that I need to try this for myself. :) I’d love to have a lower-carb option. Once I get my order I’m going to try one of your recipes and check back in.


  21. Deb

    Are you sure it was almond flour from Bob’s Red Mill? Sounds to me like you were maybe using the almond meal rather than the flour. I have used Bob’s Red Mill almond meal many times and yes, it’s quite coarse compared to what a flour would be like. I don’t even know if Bob’s makes almond flour, now that I think about it. I’ll hafta check that out.

  22. Elaina Harman @ elainamari@gmail.com

    Could you put on your list of possible recipes to make, one for larabar or something similar. I love those and feel it could be cheaper to make at home. Would that be something you would consider doing?
    Thanks so much, love your site.

  23. Cat

    Hi Elana!

    I have heard that soaking almonds or flour for 12-24 hours can help release phytic acid thus making the almond flour easier to digest. I bake with almond flour (and am Celiac) but still have trouble digesting it. Have you ever soaked your Honeyville flour or do you think there is a need or it would help with digesting? Thanks so much and looking forward to your response. :)

  24. candice

    How long can one keep the almond flour before it goes bad? I’ve had some in my refrigerator (not freezer) for close to a year, still quite a bit left, do you think it’s still okay? Can’t find any info on the Honeyville site.

    Also, I don’t have any dietary restrictions and was having pretty mixed results w/the almond flour alone so have started mixing it w/other flours (whole wheat, etc) and really adds flavor/texture, just a suggestion for those other non-restricted folks out there.

  25. Cat

    Hi Elana!
    I have heard that soaking almonds or flour for 12-24 hours can help release phytic acid thus making the almond flour easier to digest. I bake with almond flour (and am Celiac) but still have trouble digesting it. Have you ever soaked your Honeyville flour or do you think there is a need or it would help with digesting? Thanks so much and looking forward to your response. :)

  26. keri

    I just want to give you a very big thank you for not using Xanthan gum in your recipes. See I am also alergic to corn and soy so the corn and gluten hit heads most of the time. When I first eliminated gluten I had no idea Xanthan gum had corn in it. So thank you for creating recipes with out it. i will be buying your book.:)

  27. Chante Cramp


    I am trying to get all the information I can on both almond and coconut flour. I made some coconut chocolate chip cookies last night and they have a great taste, but are a little too dry…any suggestions? Here is the recipe

    1 c butter
    2 eggs
    1 t vanilla extract
    16 packets stevia powder
    1/2 c raw sugar or honey
    2 c coconut flour
    1 t salt
    1 t baking soda
    1 c shredded raw coconut
    2 c chocolate chips

    Cream butter, sugar/honey and stevia. Add eggs one at a time and vanilla.

    Sift flour, baking soda and salt together. Incorporate it into the butter mixture. Mix in coconut and chocolate chips.

    Bake at 350 until golden brown

    I noticed that the dough was very crumbly when I was shaping the cookies and the cookies easily fell apart once they were baked. They taste awesome though. Can you help? I would love to be able to make these and send them to my family members with type 2 diabetes.

    I was also considering making a yeast bread for them since they are allowed to have yeast, just not the regular flour. How would that turn out, do you think?

    • colormepink


      With just a quick look at the recipe, I would say that the proportions of butter & egg to coconut flour are off. Coconut flour can’t be substituted for wheat flour 1 to 1. If you are really set on using this recipe, I would say you need to cut the coconut flour down by at least half and possibly more, especially since it also calls for dried coconut. The coconut flour and the dried coconut soaked up all the available moisture (oil) and that’s why they turned out so crumbly. If you aren’t sure about experimenting then you might search the internet for recipes specially designed for coconut flour and there are a few cookbooks out there dedicated to coconut flour. Dr. Bruce Fife has one.

      As for yeast-risen coconut flour or almond flour recipes, I don’t know that you would find much luck there. Without the stretchy gluten to trap the air bubbles released by the yeast, you wouldn’t get a nice, light loaf. It would very probably be very dense, possibly crumbly as well. There are a lot of quick breads available with almond or coconut flour, see this site and Elana’s cookbook for ideas. But if you are set on a gluten-free yeast bread, you may need to check into recipes that call for traditional gluten-free flours/ mixes (rice flour, potato flour, tapioca, xanthan, etc.)

  28. Sophia


    Do you soak your Honeyville almond flour or just use straight from the bag? I use Honeyville almond flour but still have trouble digesting it. Since I have a large bag and don’t have the options of soaking the almonds, is there a way to soak the actual almond flour before baking with it? Would love to hear any suggestions you may have. Thanks!

  29. Christin

    I am also wondering like the people above about soaking the alomond flour…I need help digesting so many nuts. It is well known it’s better to soak nuts and I would love to know if anyone has done this with any luck? Thanks!!

    • kailani

      I finally found info for all of us that were having trouble digesting the almond flour.

      Here is the information on “soaking” before baking.
      I can’t wait to try it, let me know how it works for you!

      heres the link on soaking.


      • AEM

        I can’t thank you enough for posting this link and comment! I can’t digest grains or beans at all, even if I soak first, (I’m super-sensitive to lectins) and have had trouble even with almond and coconut flour. My body acts as if I’m forcing it to eat cardboard! However, after seeing your comment I tried soaking my coconut and almond flours for 24 hours in a little lemon juice and water and it worked like a charm! You have saved my culinary life. I thought I would never eat muffins or pizza dough again, but now I’m happily baking and eating my old favorites I hope everyone who reads this spreads the word to their friends and on their blogs. If I hadn’t seen this page I might have spent the rest of my life feeling deprived. I hope no one else has to do that. Thanks again!

  30. Chris

    Love your website! I really need a good sweetner that is low Glycemic Index that can be substituted for agave nectar in these recipes. What do you recommend?

  31. monique


    i use stevia since it’s a herb and does not effect blood sugar. doesn’t taste as good as agave or honey but is better for you.


  32. Pat

    I’m a newbie and can you tell me if coconut oil and flour tastes like coconut? I don’t like coconut at all and don’t want anything to taste at all like coconut.

    Also, I read somewhere that oats aren’t definitely a gluten product to avoid. I thought that oats did have gluten in it but when I read that that wasn’t necessarily so I was excited because I love oatmeal and other oat products. I read you have to look for “Gluten Free” oats. and oat products. Now there is the problem. Has anyone heard of any gluten free oat products?

  33. Elsa Sowles

    If i want to substitute a different form of flour other than almond flour what are the measurements? Like how much rice or potato flour would you need to make up the needs of an almond flour recipe?

  34. Pam Schroeder

    This is my first time to your sight. I just saw you on TV this morning and was hooked when I saw you using almond flour and agave.

    I am recently out of the hospital after a long illness where I was given IV steroids that resulted in raising my blood sugar to over 500. I was immediately started on insulin 5 times a day plus oral diabetes medication. Out of the 6 Dr’s. I had they disagreed whether I had diabetes before I came to the hospital or not. I have since then stopped all the insulin and pills and now I have to convince the Dr’s I can keep my blood sugar low enough with diet alone.

    What I want to know is, would the almond flour and agave be beneficial to this? I really miss bread and sweets and am pretty anxious to find an alternative.

    Also, I have a Bosch wheat grinder could I make my own flour from blanched almonds? I am planing to order your new cookbook and order flour as soon as I am done here.

    Thanks so much,
    Pam Schroeder

  35. Hi Pam,

    So nice to see you here. Sorry to hear about your long illness. I love almond flour and agave though can’t really say if they’re for everyone, especially since I’m not doctor.

    You may want check out my Joy of Food post, the Forums (there are lots of friendly and helpful people there) and my FAQs.

    Hope this helps,

  36. Robyn

    A quick note to thank you for graciously publishing your recipes. I have been living GF, DF for years and have to say after receiving your cookbook as a Christmas gift, I am in LOVE. Everything I have made so far is absolutely terrific! I didn’t bother trying other almond flours as I have learned the hard way with GF cooking, use exactly what’s called for :).
    Perfect and delicious.
    Thanks again!

  37. kailani

    elana, so what is the verdict on soaking the almond flour, and how do we go about doing it? I also am having difficulty digesting almond flour and the coconut flour has way too much fiber for me to handle. can you help us out?

  38. Beth

    I have recently discovered your almond flour cookbook and have been making the Very Vanilla Cupcakes every week! They are fabulous, everyone loves them. How can something so delicious be so good for you! One question I have is I must substitute honey for the agave syrup as my son is on the SCD diet, is there a ratio between the two?

    Thank you!
    Beth in Alaska

  39. Hello Elana,
    I just purchased raw organic almonds so that I can make my own flour and I needed some advice on whether I am supposed to sprout first
    and then blanche or visa versa. Or even a website to go to would help.


  40. Jill

    I actually just read this note and have been using unblanched almond flour in every recipe so far, they have all turned out great so I can only imagine how good they will be when I use blanched!!!!

  41. Charleen

    I have a cake recipe that calls for 1 cup whole blanched almonds, processed very fine. Two questions: 1. How much almond flavor can I expect when I use this? 2. How much “flour” can I expect after processing 1 cup whole almonds in the food processor?

    Thanks so much!

  42. Christy

    Can almond flour be substituted for regular all purpose flour cup for cup? If not, what is the conversion on that. I’d like something that I can use to make recipes I already have as well.

  43. melanie

    Have you tried making this simple bread with yeast? If so how did it turn out? I haven’t tried making the recipe yet, but most of the breads I have tried to make have come out anything but fluffy or moist. I believe this is due to the absence of yeast?

  44. Carolstringwell@gmail.com

    Where do you order your coconut flour? Thankyou, Carol

  45. Hi there,
    I have been loving baking from your cookbook and sharing the tasty treats in my wellness center.

    Is there anywhere in the Sf Bay area I can buy almond flour
    I have gotten it online but when I run out it would be great to pick some up
    I have been having success using 1/2 the amount of yolks in the breads.Sometimes the bread has an almost omelet flavor.
    Thanks for you amazing work, Dana.

    • elana


      Thanks for your question. I don’t purchase any of my ingredients retail. If you click on the link in the recipe above for blanched almond flour you will be taken to a source where you can purchase it online.


  46. Liz King

    Hi. Love your cookbook. I’ve been experimenting with the almond flour and agave nectar in my baking and I’m surprised to report that even just a pinky taste of the batter has made me feel sick each time. The only thing I can think of is the agave nectar. I don’t have any issues with sugar (I’m more towards wheat and dairy intolerant) so I was just curious if you have heard of anyone else reacting to it? Strange.

  47. Morgine Jurdan @ morginejurdan.com

    Can we use Organic Almond Flour in your recipes if we find it? I found some, however, I don’t know yet if it is blanched. I am writing to find out.

    There are a lot of pesticides used in growing almond trees and while I would LOVE TO make many of your recipes, converting to using this much almond flour concerns me a bit. So I am seeking sources for a Healthier product for my family and the planet. Thanks for letting me know!



  48. Free Health Magazine @ onlinehealthblog.org/label/work

    It’s really a nice and useful piece of information. I’m glad that you simply shared this useful information with us. Please keep us up to date like this. Thanks for sharing.

  49. Rebecca Kripke

    Hi! I have had great service and have ordered quite a few items from nutsonline.com including almond flour. They have blanched, natural (not blanched), and organic. I have used their blanched almond flour for some cakes and cookies with great results (ie:several recipe requests). They were, however unable to answer my question over the phone about the difference in baking with the varities of flour-but thankfully you have the info here that I needed! Thank You!!!!

  50. Hello Elana! I’ve been digging into your recipe archives and am so excited to try SO many of them! I just ordered my almond flour that you suggest. Will be returning the Bob’s Red Mill brand since I bough that before I saw this post. Doh!

    It’s only myself and my husband for most meals since we have no kids. Sometimes I’d like to cut down a recipe and don’t mind whipping up a small batch of flour/meal.

    My question is: Can I make my own almond flour/meal using raw almonds or will the results vary substantially?

    Thanks for sharing all of your knowledge and recipes!

    Whitney :)

  51. Jen

    I can not get my hands on the brand of almond flour that is recommended in the time frame that I need it. But I found another brand other than Bob’s. its Dowd & Rogers. Do you know if this is better than bob’s to work with?

  52. Jim

    Do you know what the GI is for almond flour? I can’t seem to find it anywhere.


  53. Brooke Bates

    Help! I really wanted to make your Cinnamon Bun Muffins for Easter brunch and I don’t have time to order the blanched almond flour to get here in time. Is there anything at all I can use instead of it? Doesn’t PCC or Whole Foods sell blanched almond flour? Maybe in bulk?



  54. Lacey

    A suggestion for those of you seeking an organic (uncertified) almond flour: http://www.benefityourlifestore.com/organic-almond-flour-blanchedfinely-ground-p-454.html?osCsid=u58fa45e78ujhshddiksgk1d84

    I have not personally tried this, but it looks very promising, especially considering at the bottom of the page, they have a link to Elana’s cookbook. And they have a bakery which offers some pretty tasty looking stuff: http://www.benefityourlifestore.com/gluten_free_bakery.php

    Also, they sell this in 1.5, 2.5, 6, and 25 pound increments, which I like more than other companies with 1 or 25 pound options. I think I’m going to order the 6 pounder, which works out to be (with their $9.95 flat rate shipping) $9.15 per pound. Not bad. If I like it, maybe I’ll get 25 pounds next time – $7.39 per pound!

    Hope this helps anyone else concerned about pesticides!

  55. Elizabeth

    A while ago I didn’t have any almond flour on hand so I went to TJs and got a few bags of their blanched slivered almonds and made my own almond flour. I put them in the food processor and pulse at first to get them all chopped. I then put my food processor on high until the almonds formed a meal. (I got it as fine as I could). I then sifted the almond flour from the food processor. It has worked out fine so far. I keep the almond flour in a mason jar in the refrigerator. It is time consuming, however, if you don’t have any on hand and you have a place to go buy slivered blanched almonds it is certainly worth the time. I always keep bags of blanched slivered almonds on hand instead of ordering it.
    p.s. If I am short on time I sift the amount of almond flour I need from the mason jar instead of sifting it all at one time.

    • donna

      i use TJ’s almond meal for everything-it is the only one in my price range..and it works fine…it may not have the same ‘fine’ quality as blanched almond flour but it works.. and is good enough for me…have made almost every recipe in the book with it and have never had a problem…i don’t mean to be argumentative at all but i have been baking with it for years so i am not sure why people say it will not work…

  56. Jacquie

    Just want you to know Elana…your cookbook and your website has changed my life. I hope to help as many others as I can on this journey. I have finally found real food with great taste on this journey….I am changed and HAPPY and on the road to a healthier life
    Thank you so much

  57. I was able to find 100% organic blanched almond flour at nuts.com – http://www.nuts.com/nuts/almonds/organic-flour-blanched.html – for anyone interested. I’m a stickler for organic, no chemicals or pesticides used, and “all-natural” or “natural” doesn’t cut it.

Sorry, but comments are temporarily disabled for maintenance.

I'll update everyone shortly, but until then feel free to reach out on Facebook, Instagram or Twitter!
Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top