FunFresh Foods Dowd & Rogers™ California Almond Flour Gluten Free -- 14 oz
Its hard to find Almond flour (as opposed to almond meal - the only difference being the skin being included in the meal, which is not a good texture for finer baked goods like Pignoli cookies) at a decent price, and Vitacost has it with this one! Ive made Pignoli cookies, annisette biscotti, chocolate biscotti, and oatmeal chocolate chip cookies with it - they all came great!
Its a good value at a small quantity which is important. My husband and I dont need 20lbs of almond flour lying around the house, lol.
A good value for a quality product!
May 26, 2014
Great taste, texture and price
Well, my headline says about everything... this is a great product we use only occasionally for delish "breakfast cookies" designed by "Comfy Belly" online. Bake em up kinda like a nut/raisin filled biscotti, whatta treat. Highly recommended!
April 21, 2014
a great buy on a great product
I appreciate being able to get this almond flour from Vitacost.
It is not easy to find quality , healthy food items where I live.
April 8, 2014
I made some muffins with this flour.... they were terrific! they tasted like normal flour muffins!!! :)
March 28, 2014
Good flour, great value
We have long been using almond flour in our baking. We are a gluten-free household, but for those of you who have never had to analyze, blend, and tweak flours for perfect baking, you may miss out on how great almond flour is to work with! It imparts a very light, sweet almond flavor that perfectly balances some of the blandness of GF flours, but also fantastically adds complexity to regular cookies and brownies. I wouldn't use it for delicate cakes as it is heavy and can be a teeny bit gritty. But a half cup here and there gives you a boost in flavor...the added protein and fiber is a bonus!
This particular almond flour is not quite as fine as others. It has a tiny grit and you might get an occasional tiny crunch of a little piece in a bite. I quite like it, but again I use the flour in baking where I would welcome nuts and their possible crunch anyway.
Try it, get creative. I bet you'll enjoy the result!
March 23, 2014