Almond Flour

I’ve had a lot of questions about baking with Almond flour, so I thought I’d do a little intro to it for those of you who have never baked with it before. The obvious reason I use it is because my body reacts poorly to grains and it is a fairly easy flour to bake with.

I’ve played with other nut flours, such as pecan and walnut, and found the nut flavors to be too overpowering so I generally stick with Almond or Cashew. It lends a slightly sweet and nutty flavor to the dish, without being overbearing.

  1. The finer the grind, the better your baked goods will turn out. If you use a course ground flour, your product will be grainy and the texture will be as if you added nuts to the batter.
  2. Nut flours burn easily. Most of my recipes call for a lower baking temperature and longer time than you would use with a normal wheat flour recipe. Keep a close eye on your baked goods though, because all ovens heat differently and I’ve definitely had a few dozen burnt muffins in my time.
  3. Buy in bulk if you plan on baking a lot. Almond flour can get expensive, but most websites you order from will give you a discount if you buy in bulk. You can store the flour in your refrigerator for a month and your freezer for around 6-8 months. If you store in your freezer, just remove the portion you need for your recipe and let thaw at room temperature for 30 minutes.
  4. Almond Meal is different than Almond Flour. Almond Meal is ground almonds with the skin on, while Almond Flour is blanched almonds with the skin removed. I notice that my cakes and cookies are denser and more “mealy” textured, if you will.
Homemade Almond Flour

If you have the time and feel up to the challenge, you can also make your own flour. Although most of the instructions out there say you can just grind up blanched, peeled almonds, I believe you need a grain mill to really get a good finished product. Oh, and if you make it yourself, be careful not to grind it too much or you’ll end up with Almond Butter! I decided to purchase it after trying to make it in my food processor and not getting a fine enough consistency.

*One of the brands you will see commonly is Bob’s Redmill. The first time I tried a recipe I used this brand, and came out with an overly moist and mushy muffin. I don’t recommend buying it, or Trader Joe’s Almond Meal. See below for a list of websites that sell the good stuff.


Online Purchasing

Digestive Wellness

This is my favorite site to buy from. They often run specials, and their flour is the finest grind I have come across so far.

Amazon is probably the most convenient place to order from online. Honeyville is a great brand and delivers consistent results.


That should do it! Enjoy your adventures with Almond Flour, and if it doesn’t turn out the first time, try again!

  • Kirsten Seeger

    Hi Danielle! I had a quick question…is Digestive Wellness almond flour the same as the one highlighted in your favorite chocolate chip cookie recipe that’s called “Wellabee Foods” super fine almond flour on amazon? Want to order but was confused if this is the same thing?
    Thank you!!! You are SO talented! And I’m asking for your cookbook for Christmas!! Even though I really want it now!!!!

    • Against All Grain

      Yes, they’re the same! They just started selling as “Wellabee” on Amazon 🙂

  • Jody

    I have not been able to find reasonably priced ORGANIC almond flour. Neither Honeyville nor Digestive Wellness have organic. Any other suggestions?

  • Lee

    Both of your almond flour sources are not organic. Do you have an organic source with the grind you prefer?


  • Narda

    Aaaww….I have been saving my unskinned soaked almonds, oven-dehydrating them, coffee-grinder-ing them to a fine-ish powder, all with the lovely thoughts of baking with them. I am very discouraged to read what appears to me to be information that this is all a waste, that this product is not healthy nor even good for me at any level. I’ll either get hugely fat (or not), or get poisoned or toxically overloaded (or not).
    I grind my 12-hr soaked almonds with water, in a blender, to make my almond milk. Skin on.
    So what the H*%% is the correct information?!?!

    • Against All Grain

      Sorry, I’m not sure where you’re getting your information from. Can you provide some links?

    • LysiJoy

      If your almonds are properly soaked they should be fine! While not great on it’s own, almond meal is a wonderful addition to baked goods, esp ones that would benefit from a little extra texture & nutty flavor. I add a small amount of almond meal to almost all my baked goods – bran flax muffins, banana bread, whole “grain” quickbreads, etc. You can also keep grinding the almond meal until you get almond butter! I soak pumpkin seeds, sunflower seeds, cashew and almonds and then process them with coconut oil, cinnamon, vanilla & a pinch of Himalayan salt until they turn into buttah! So yummy!

  • Jody

    Can you recommend a website that offers organic almond flour??

    • Against All Grain

      My favorite almond flour is from WellBee foods, and it is available on Amazon. Here is a link:

      • Against All Grain

        So far I have not found a brand of almond flour that is organic and affordable or finely ground enough. It’s one of the things I’ve conceded on because the nuts are blanched and the skins are removed which is where any of the pesticides would be, if any. Plus the brand I recommend says no chemicals or pesticides are used.

    • Sandy

      I started buying my nuts from ZNaturals. I buy the raw almonds that are organic. Can’t recall exactly what I paid for them, but the quality is fabulous and free shipping over a certain amount. I do freeze them until I’m ready to use them to keep them fresh and stave off any bacteria.