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!