Honeyville Farms Blanched Almond Meal Flour, 5 lb

We eat paleo in our household, and we frequently use this almond flour for all of our baked goods. We also cook with it from time to time. It's great for baking just about anything, and I like to use it to coat chicken or fish with if we're in the mood for something with "breading". It's a wonderful substitute. I've been gluten-free for several years, and I much prefer this to rice flour. I also prefer it over coconut flour. It's a healthy alternative to regular flour as well, for those of you who aren't gluten-sensitive but are looking for a more nutritious flour option. It doesn't taste particularly nutty - I'm actually not a big fan of almonds on their own, but when this is used in recipes, it doesn't have an intense almond flavor. It really blends well with whatever other flavors, spices, or seasonings you're incorporating. It just acts as a great base for so many recipes. It stays fresh for a long time. My only slight complaint would be that the bag does not always seal properly. We use a clip to seal it. Attached is a delicious apple cinnamon cake that I baked with using this almond flour - as well as my famous pumpkin bars, which never fail to come out perfect, and our favorite chocolate chip cookie recipe.

I love Honeyville Blanched Almond Meal Flour! Love it! If you haven't tried almond meal, then consider purshasing The Gluten-Free Almond Flour Cookbook. That should be sufficient inspiration. Elana has the best recipes and it was via this book that I discovered almond meal. Though not a true celiac, I do limit my gluten intake for various reasons. However, I'm not inclined to purchase or injest many of the flour varieties that are advertised for gluten free cooking. I like simple and easy and delicious. Honeyville is a high quality product and the company is excellent with customer service. Consdering price: Unless you have a very large family, this flour goes a very long way. I'm a single person who creates food "presents" for friends. I keep some of the flour in the fridge, and the rest in the freezer, removing it just prior to use. I find the cost to be extremely reasonable since it seems to go further than white flour would. Also, this flour is all protein. So healthy. White flour is not all protein. Not so healthy for many reasons. Try the recipes in Elana's book. Definitely try the Honeyville Blanched Almond Meal Flour.

I like the flour; I am learning more and more about using it for low-carb baking. However, the bag - in particular the seal of the bag - is of very poor quality. This is the second time I have purchased this brand (the first time was from a local store) and both times the seal on the bag did not work properly. The first time, which was a smaller bag, it worked for a few uses only. On this bag - it wouldn't seal back after the first use! That's really disappointing with such a large, expensive bag of four. Trying to find another container has been very inconvenient.

This was my first time using this stuff. I'd researched and found this to be the better bang for the buck and also was rated to have the fine grind that I was looking for.My only complaint so far, is that the researlable part didn't work for me and I have to keep it sealed with a large rubber band.Other than that, it seems to be pretty good stuff. I used it just yesterday to make a nice, rolled stuffed meatloaf, and put a handful of this in in lieu of crackers, bread or other wheat products.I'm looking forward this week to using it as a coating for sauteing some nice fish filets, to do maybe with a slight browned butter/lemon, almadine (sp?) type sauce.So far, I've found the flavor to be nicely neutral and the grind to be fitting to be used as a wheat flour substitute in all dishes I've tried so far.I'm a paleo noob, but I'm finding products like these work well, and to me...it is a fun adventure in cooking using new ingredients in new ways, and as substitutes for old dishes too.

So far, I have baked with this product several times. The pie crust I made with it for Thanksgiving turned out perfect. It had a lovely nutty flavor to accompany my pumpkin pie. I did try it in several quick bread recipes such as zucchini bread and pumpkin bread. The finished product did not turn out as planned. I am not sure whether I have to adjust the recipe. And although I greased my pans prior to putting the batter in, both times the bread stuck inside of my pans. This has not happened when I was using white flour. I may need to adjust how I grease the pans, however. The taste of the finished products, however, are superb. Since this is the first time I am baking with a non wheat based flour, I feel that my problems lie in my lack of familiarity with the product. I will continue trying.

I loved this! For about 6 years now I've made my own almond meal by grinding up almonds in my Vita Mix. Not hard to do at all, but needed to sift out the chunkier bits. Still, it was not at all like this fine and fluffy almond flour by Honeyville. For years I've heard other low carbers rave it, but I balked at paying more when I could get it cheaper doing it myself. Well... the difference in the final baked product is amazing. Some things, like say muffins, it's not that big of a deal if you want a lot of rough texture anyway. But other things it makes a big difference. I made a pound cake sweetened with stevia and erythritol, and it was exquisite!Since I'm still in my weight loss phase (l've lost 156 lbs, with some to go) I re-packed this into smaller baggies, which I put back into the heavy ziplocked bag it came it, then store it in my freezer. That way it will stay fresh for months, since I don't bake over once a week or so.Very very pleased with this. And since I don't do a ton of baking, the cost wasn't too bad.