Anthony's Almond Flour Blanched (4lb), Batch Tested Gluten-Free, Non-GMO & Vegan

This is is listed, and photgraphed, as organic on the one pound size. When you order the 5# pound size in the options below, they send you the non-organic. Not cool. Specifically clicked through to find the organic options.

The issue is likely with how Amazon presents the product rather than with Anthony’s.I saw the photo and it says USDA Organic. Then I changed the size from 1lb to 5lb. Turns out that the 5lb version is not the same product. This is very confusing. I thought changing the size changes only the size. But it also changed organic to non organic. Personally I would recommend that these be listed at two different products rather than size variations.

I had been buying Honeyville at my local Costco, but they stopped carrying it. I ordered Anthony's and have been very pleased with the results. I converted to grainfree/sugar free baking about three years ago. The texture of Anthony's has worked very well for baking cakes, muffins, cookies, pancakes, tart and pie crusts and breading for chicken or fish. Since I don't go through it superfast, I divide the bag in half, keep 1/2 in the pantry and 1/2 in a vacuum sealed bag in the freezer. It thaws just fine and works great. Photo is my Berry Cheesecake with almond flour shortbread crust.

I've recently gotten into making macarons. Many recipes call for almonds that you grind down in the food processor instead of almond flour. But being a newbie once upon a time, I decided purchasing almond flour would be the way to go for me. So I bought this 4lb bag back in February as I was preparing for a macaron bake sale for Valentine's Day. It was decently priced, most likely because most of my previous batches of macarons were smaller using smaller quantity bags bought from the grocery store. So I was thrilled that I could purchase this in a larger quantity from Amazon to help my overall costs!The quality was great and I made many batches of macarons with the one bag for Valentine's Day and beyond! I would definitely recommend this brand for macaron making! I attached pictures of some of my finished products, which include lemon strawberry macarons (lemon flavored macaron with strawberry buttercream and a dollop of lemon curd in the middle), lemon blackberry macarons (lemon flavored macaron with blackberry buttercream and a dollop of lemon curd in the middle), cafe mocha macarons (coffee and cocoa flavored macarons with coffee and cocoa buttercream), and cookies and cream (added finely ground Oreo cookies to macarons filled with vanilla buttercream with the Oreo cream filling and larger chunks of the Oreo cookies mixed in). DELICIOUS!

We ordered this 5# Anthony's almond flour and 5# Honeyville almond meal at the same time to determine which of the two produces better results in our Paleo recipes. We had heard that both were good products. We could not determine that one was better than the other. They had the same texture, flavor, color and density. Almond bread was excellent with either as were almond cookies, muffins, and several other recipes that contained almond flour.We hope this sample was typical of both products so that in the future we will order the one with the lowest cost (and expect good results)!

This is a great value for almond flour. I bought it based on value and the reviews of how finely ground this is. I was not impressed with the fineness but I have not noticed any problems using it. The first few times I found myself comparing it to, and missing, my old brand. Now, I can't remember the old brand. I did reorder this and will buy it again in the future. Almond flour textures vary from brand to brand. I know people have their favorites, but this flour is fine for general use.I'm am fairly strict Paleo, but one of my favorites recipes of all time, which is a bit high inn carbs is Naan.1 cup almond flour1 cup tapioca or arrowroot starch1 tsp saltMix well so all ingredients are combined.Add:1 can coconut milk or coconut creamStir well.Bake at 350F on a baking sheet lined with parchment paper for 10 minutes. You'll want to spread it fairly thin on the baking sheet, smoothing out as evenly as possible. It should cover a 9"x13" baking sheet just about right. If you don't use parchment paper you're going to be very disappointed and likely throw the entire thing away. After ten minutes at 350F, reduce heat to 325F and bake another 10-15 minutes.Bake it less for a pliable bread or tortilla. For crackers, bake until golden. Try variations: garlic powder, herbs, Parmesan cheese, etc.

I won't buy again, too expensive and I don't care about the "flour" grind.Less almond flavor that other grinds from Anthony's - that is GOOD if youaren't baking something supposed to taste of almond.I use a coarser blend for macaroons with dry whipped egg whites, some vanillaextract and a lot of almond extract.Not as good as REAL macaroons made with just sugar, egg whites, sugar, and almond paste butactual paste is very difficult to find in small quantities, it is NOT the stuff in tubes soldin supermarkets - that's marzipan.When St. Emilion's Macaroons were baked in Winthrop I lived on my boat three blocks away in Crystal Cove. I sometimes helped make them and deliver them to the top restaurants in Boston as well as some churches and even airlines so I know how to make real macaroons but we got supplies in barrels. In those days they were sold to raise money for children's camps.The secret ingredient, btw, was to grind up and reuse some of the good, but mall formed discards from the previous bake.Other than the fineness I find little difference between various brands, I buy them based on price unless Anthony's is only a bit more expensive then I always go with Anthony's