JK Gourmet Almond Flour, very finely-ground, 2 Lbs (2 Packages of 1 Lb)

This is the BEST! I use it for ketogenic baking. Mine stayed fresh way past the expiration date (I kept tasting it before using). I was glad for that, but now I have so many uses for it, my new bag probably won't last nearly as long.This is my FAVORITE keto "bread/muffin/garlic bread" basic recipe...can be tweaked for savory or sweet:Heat Oven to 400 degrees. Line a small square pan (8 x 8") or use a type of muffin mold. Makes about 9 servings that are 2 net carb.Mix and set aside this dry mix:1.5 cups of this almond flour1 T aluminum free baking powder1/8th tsp salt1/8th tsp of garlic powder (for savory) or a favorite amount of sugar subsitute = to 1-2 T sweetness for slightly sweet application. I like to use one green scoop of Julian's Bakery Pure Monk Fruit Powder...that scoop is equal to about 8 tsp of sweetness (2 2/3 Tablespoons.)The wet:Melt and slightly cool 1/4th cup butter, melted lard can also be usedTo the cooled butter whisk in 1/3 cup sour cream and 2 whole large eggs.I use a 2 cup glass measure to melt the butter in and then a stick blender to whisk...I try to get as much air/volume into the mix as I can.Fold the wet into the dry, just stir to combine. Add in any Add-Ins (cheese, veggies, berries) then quickly put in pan and place in oven.Optional Add In: 1/3rd cup shredded mozzarella cheese and if you want it garlicky, another 1/8th tsp garlic powder. With the mozzarella, you can still have it savory or sweet. I like it just as well without the mozz, but it does add a bit of moistness.It's also more moist the next day if stored in zip lock bag.It's done when it is just slightly golden on top (like corn bread)The 8 x 8 pan takes around 11 minutes in my oven, but I've baked it longer and it was fine, also.

I have tried several brands of almond flour in the last year, and they are languishing in my freezer. The others are more coarse and good for a non-flour, or non-gluten pie crust, (as in a pie crust that would call for crushed nuts anyway) or something not needing a refined, soft texture, like a granola bar perhaps. But if you want success in your baking, especially for cakes, pancakes, muffins, biscuits,(oh so good and tender!), then this is the almond flour to use.The texture is very fine, so it incorporates well in beaten batters. As it is not as heavy, whatever you are baking will rise higher, be lighter, and have a soft, nice texture, than when using more coarse almond flour. I have used it alone for low carb, or non-wheat baking, and have mixed it with non-gluten, and non-wheat, (but with gluten) flours, with complete success. Some flours are so strong in taste, they overpower anything else one puts in the batter. The soft flavor allows your other flavors, like sweetener, flavoring, extracts, nuts, or fruits, to be more flavorful, and balanced in the baked goods.what I received was slightly sweet, almost no nutty flavor, without any trace of oxidation or spoiling. I keep a recipe or two worth in my refrigerator, and the bulk of it in my freezer. Depending on what I am making , I may let it come to room temperature, or just use it cold. Your recipe will guide you.To use, just stir gently, measure lightly, and continue with your recipe.The flour costs a bit more, but can be purchased in bulk quantities. See the box for information if you cannot get the size you want on Amazon.I think you will be happy using this flour. This flour is a great answer to low carb, non-wheat, or non-gluten baking!And no, I do not work for the company or Amazon, but am happy to have found such an excellent product for my low carb, non-wheat baking!

This stuff is amazing. I've not really baked before but have been having fun making easy low carb recipes from the internet. I don't know how anyone could go without bread, or muffins and you don't have to!If you have this, some coconut flour, xantham gum, one of the sugar alcohols, (the one I bought begins with an er) and a bottle of sucralose drops you can bake almost anything with the rest of your ingredients coming from the local market.The quality of the flour is very good. Ground very fine which makes it closer to flour baking. Not inexpensive unfortunately, but you won't be disappointed with the results, nor the responsiveness of the seller.After an email from amazon promting a review I wrote that the product was as pictured and arrived promptly, but didn't have a chance to bake with it yet. Here was the email message I received from the seller."Hi Brooke,Thanks for ordering our JK Gourmet finely-ground Almond Flour.Once you have an opportunity to bake with it, we'd love to hear from you again.The powdery texture makes a big difference in whatever you're baking.We use this same product to create our own treats here at JK Gourmet!All the best.StevenGrain-Free JK Gourmet Inc."Gotta love a responsive retailer that reads the reviews of their products and services and comments personally on what you took the time to write. I'll be checking out more of their products for sure!