Finely milled from blanched almonds: the same grind, versatility and naturally gluten-free, high-protein, low-carb profile as our organic almond flour. The only thing missing is the organic certificate — which keeps the price down for people who bake with almond flour every week.
Best for
Almond cake, frangipane and Bakewell tarts
Macarons, financiers and friands
Keto and low-carb pancakes, muffins and pizza bases
Adding to smoothies and porridge for a protein boost
FAQ
Is almond flour the same as ground almonds? Yes — milled from blanched (skinless) almonds to a fine, pale flour. UK recipes say ground almonds, US recipes say almond flour; one product does both jobs.
Can I swap it for wheat flour? In many recipes, yes — it adds richness without an overwhelming almond flavour. Expect a moister, denser crumb; let bakes rest before turning them out.
How should I store it? In a sealed container in a cool, dark cupboard — or in the fridge once opened for longer freshness.
Buying for a kitchen, café or bakery? Packs run from 250g up to 10kg bulk — better price per kilo as you scale, and WFE Club members get trade pricing.
What's In My Almond Flour? Ingredients: Ground Blanched Almonds
Allergen information: packed in an environment that handles nuts, peanuts, sesame, mustard, celery, soya and products containing gluten. For allergens see ingredients in bold.
Suitable for Vegan & Vegetarian diets
Country of Origin: USA California, Australia, Spain — processed in the EU
