Commodity Blanched Almond Flour, 25 Pound, 1 Per Case

Commodity Blanched Almond Flour delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Gluten-free baking: Substitute for wheat flour in cakes, cookies, muffins, and quick breads to create tender, moist baked goods without gluten.
Macarons and French pastry: Use as the primary flour in macaron shells, frangipane, and almond cake for authentic texture and flavor.
Breading and coating: Coat chicken, fish, or vegetables before frying or baking for a crisp, golden crust that is naturally gluten-free.
Thickening agent: Stir into soups, sauces, and gravies to add body and a subtle richness without using wheat-based thickeners.
Low-carb and keto recipes: Build pizza crusts, pancake batter, and savory breads with a flour that is naturally low in carbohydrates and high in healthy fats and protein.

Who Would Benefit

• Commercial bakeries and pastry shops producing gluten-free or almond-based goods daily
• Food service kitchens that need a bulk, consistent blanched almond flour for menus
• Home bakers who bake frequently and prefer buying in larger quantities for cost savings
• Anyone following gluten-free, keto, paleo, or low-carb diets who cooks at scale
• Caterers and meal-prep services preparing grain-free meals for clients

Product Highlights

• Finely milled from blanched almonds with skins removed for a light, uniform texture
• Mild, clean almond flavor that complements both sweet and savory recipes
• 25 pound case size, practical for bakeries and high-volume kitchens
• Naturally gluten-free, grain-free, and low in carbohydrates
• Good source of plant-based protein, healthy fats, vitamin E, and magnesium
• Produces a pale crumb and smooth finish, ideal for presentation-sensitive baking

Applications

Blanched almond flour performs best in recipes designed for nut flours rather than as a cup-for-cup swap in conventional wheat recipes. It excels in macarons, almond cake, financiers, and tart shells where its fine grind and neutral color are essential. For cookies and quick breads, it pairs well with eggs and a binding starch such as tapioca or arrowroot to improve structure. In savory applications, it works as a breading for fried or baked proteins and as a thickener for creamy sauces. Because almond flour contains natural oils, store it in a cool, dry place or refrigerate after opening to maintain freshness over the full 25 pound volume.

Preparation & Use

Spoon almond flour into measuring cups and level off; avoid packing, which can throw off recipe ratios. When substituting for wheat flour in adapted recipes, start with roughly one quarter to one third less almond flour by volume and adjust based on batter consistency, since almond flour absorbs moisture differently. For macarons, sift the flour before folding to ensure a smooth, lump-free shell. Keep the bag sealed between uses and refrigerate or freeze for longer shelf life, as the natural oils in almonds can turn rancid if stored warm for extended periods.