What it is
Almond flour is made by grinding blanched almonds (almonds with skins removed) into a fine, powdery consistency. It's a popular gluten-free alternative to wheat flour that adds both nutrition and flavor to recipes.
Flavor and texture
Rich, nutty, and slightly sweet with a fine, soft texture that creates moist, tender baked goods with a delicate crumb.
Best uses
Perfect for macarons, muffins, pancakes, cookies, and cakes. Also works well as a coating for chicken or fish, and can be mixed into smoothies for added protein.
Storage & freshness
Store in an airtight container in the refrigerator for best quality and to prevent rancidity.
| As purchased | 1-2 monthsexposed to air and varying temperatures in bulk bin |
| Sealed (pantry) | 3-6 monthsif kept in cool, dry location |
| Refrigerated | 1-2 yearsif kept airtight |
| Frozen | 2-3 yearsif kept airtight |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
High fat content makes almond flour prone to rancidity at room temperature — refrigeration significantly extends shelf life.
Cooking tip
Since almond flour contains natural oils, store it in the refrigerator or freezer to prevent rancidity.
Interesting note
Almond flour contains about 6 grams of protein per quarter cup, making it significantly more protein-rich than most traditional flours.
Contains allergens
Quick facts
Derived from
Pairs well with
Nutrition snapshot
Basis: per 100 g · USDA FoodData Central · Match confidence: High