I have been cooking with almond flour for over a decade. You will find it used on this site in a variety of ways, from breakfasts to entrées to desserts.
I recommend purchasing almond flour online. It’s generally half the price of the same product in a retail outlet. 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. How long can one keep the almond flour before it goes bad? I keep mine refrigerated for up to 6 months, sometimes longer. Freezing seems to extend shelf life even more.
There are various ways to measure flours. When I measure flours I use the “dip and sweep,” method which entails dipping the measuring cup into the cup and scooping the flour into the cup; then sweeping over the top of the cup with a knife to level off the measurement. I do not pour the flour into the measuring cup because this will yield significantly less flour then the recipe calls for. If you are having trouble with my recipes the accuracy of your almond flour measurements might be one angle to examine. So, for your reference in my recipes when one cup of almond flour is called for it will need to weigh about 4 ounces to yield the proper results.
1 cup blanched almond flour = 4 ounces (by weight).
Almond flour is not to be confused with almond meal, which contains whole, ground almonds that still have the skin on them. Almond meal, or almond flour that is not blanched, will not work for the almond flour recipes on this site.
For more information on why I use almond flour please see my Why Almond Flour? page.
Here are my favorite brands of almond flour:
Please note: Bob’s Red Mill Almond Flour is much coarser than the products recommended above; unfortunately, because of its consistency, this product does not work well with my recipes.