Wellbee's Almond Flour, Extra Fine, Gluten Free, Blanched, Low Carb, All Purpose, 5 lbs

Updated 12/3/15: I strayed to save $ and went back to buying Honeyville from Costco for a few months. It makes a good, more economical 2nd choice. But I am SO glad to be back to using Wellbee's Almond Flour. And getting it on Amazon with Prime Shipping saves substantial $. By FAR the best option for the finest almond flour out there. And it even had less, and looser, clumps than the Honeyville package I'd used previously. Much easier to use! :)I'm so very glad that I did my research and bought this almond flour! I had been using Honeyville brand, at the recommendation of many low carb/grain-free bloggers. While I will readily admit that Honeyville is better than Bob's Red Mill almond flour (btw, the bulk-bin almond flour and coconut flour at Whole Foods is the Bob Red Mill brand), Honeyville still left quite a gritty texture in my baking. I went looking for another - and found it in Wellbee's Super Fine Blanched Almond Flour. This stuff is great!! It's significantly finer in texture than Honeyville to the eye, and when rubbed between your fingers is much more powdering feeling than Honeyville. My baking is turning out much better: smoother texture, lighter consistency. This is my almond flour from now on!! Thank you Wellbee and Amazon!P.S. Yes, it can form clumps when in storage (especially cold storage), but this is precisely because it's a finer grind and it "packs" more easily. Weigh your ingredients and it won't make a bit of difference (plus, the clumps are so easily broken up).Update 9/8/15:Still my go-to, even more so now! :) I "strayed" trying to save money and convenience - trying out Natural Grocer's bulk blanched almond flour, and Honeyville again (available at my Costco). But nothing gives me the results in my baking that Wellbee's does - so I'm back! and glad it's available on Amazon. :)

Hands down the best I've tried! Such a fine texture, I would describe as almost fluffy, not at all gritty and granular like some other almond flours I've tried. The almonds are blanched prior to being finely ground, and that helps with digestion and also reduces the "taste" of almond....not that I don't like almonds, it's just nice when incorporating it in various recipes and you don't taste almond where that flavor is not familiar or expected.We aren't using this because of any diet limitations, but it's nice to replace other grain-based flours where they just aren't necessary. A huge benefit of doing so is reducing excessive carbohydrates and increasing protein in a recipe - which seems to keep the family feeling full for a longer period (vs. empty carbs). I use Wellbee's Super Fine Blanched Almond Flour for breading salmon patties and such, as it gives such a crisp golden crust, and is nice for gluten-free or grain-free diets as well. My family loves when I use it to make pancakes and cookies and our family favorite, chocolate-chip banana bars.I created the recipe over time, by tweaking a traditional banana bread recipe and the results using this almond flour are amazing...and delicious! You would never know it's not a traditional banana bread, and everyone who tries it is amazed to hear that it's flour-less! Wellbee's Almond Flour produces a nice texture that's not too dense and really holds moisture so nicely that I've eliminated the oil/butter completely from the recipe - it's just not necessary.Jenni's Almond Flour Banana Bars--Ingredients--3 large or 4 smaller over-ripe (turning brown) bananas, mashed3/4 cup white sugar (or evaporated cane juice)3 eggs2-1/2 cups almond flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground cinnamon*Optional: ¼ cup mini bittersweet chocolate chips--Directions--Preheat oven to 350 degrees F (175 degrees C)Line a large (ours is about 12x18") rimmed baking pan with parchment paper. (The parchment makes it easy to remove from the pan and cut into bars...and clean up is a breeze)Mash bananas in large mixing bowl until soupy and no chunks remain.Whisk in eggs and sugar until blended, then add remaining ingredients, whisking until combined.Mini chocolate chips are optional, but we love them added, so stir them in before spreading the batter evenly on the parchment-lined pan.Bake about 20 minutes.I think they are best when cooled slightly. but my kids never wait that long :)Also makes great banana muffins, just pour into muffin pan lined with paper liners and adjust baking time accordingly.It will bake in any size pan, it just will be thicker bars and more cake-like if a smaller pan is used (such as 9"x13").I hope this review was helpful and that you'll give this recipe a try!Wellbee's truly has so many uses in your everyday recipes, you'll be surprised!

My favorite almond flour to cook with.

I got this brand of almond flour on the recommendation of Danielle Walker (she usually tags this brand on Amazon in her blogs). I started using them for Paleo baking as I have a gluten intolerance and try to stay away from flour products. This almond flour is amazing! It is blanched and very fine, so perfect for baking cookies, cakes, etc. However, because it is so finely ground, you have to be cautious not to over mix it when baking or else you could end up with almond butter! The price per ounce is much better than the ones sold in stores like Whole Foods, and the quality is reliable. It's an expensive upfront cost but I found that the bag lasted me for at least 3 months (keep it stored in the fridge!) and that was with me baking with it at least once a week. I normally only use them for Paleo cookies though, so if you're a more avid baker, you'll probably get through this size bag a lot faster than me!

We love Wellbee's Almond Flour and use it almost daily. We have tried other brands and have not been nearly as pleased as with Wellbees. Since June my husband and I have been on a low carb diet and that meant giving up bread as we know it. I don't think I could have been as faithful to the diet had it not been for making almond buns with this flour. They are delicious and not once have we felt deprived of bread. In the morning we use them as biscuits with egg and sausage patty and even cheese if we want to. They are delicious. Later we use them as you would a hamburger bun. I purchased 3 of the 4 inch round 3 cavity silicone muffin top molds and make 2 batches at a time. We freeze these and take them out as we need them. I recently purchased another silicone mold with six smaller cavities. Now we make some of each. We purchase 5 lb bags to save a little bit of money and being an Amazon Prime customer we get free fast delivery. I have added pictures of the cookies we make (sugar free basically) and the almond buns in the small and large sizes. Also there is one sliced so that you can see the beautiful inside.