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Bob's Red Mill Super-Fine Almond Flour -- 16 oz


Bob's Red Mill Super-Fine Almond Flour
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Bob's Red Mill Super-Fine Almond Flour -- 16 oz

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Bob's Red Mill Super-Fine Almond Flour Description

  • Gluten-Free
  • Non-GMO Project Verified
  • Paleo Friendly
  • Great For Baking!
  • Grain-Free
  • Moist Texture, Rich Buttery Flavor

Almond flour is simply skinless, blanched almonds ground to a super-fine texture. Use in grain free and gluten free baking, or as a breading for meats and vegetables. It lends a moist texture and rich, buttery flavor to cakes, cookies, pancakes, and muffins.

Dear Friends,

 

Pure and simple. Those are the perfect words to describe Bob's Red Mill® Almond Flour. Take a look at the ingredients - or rather, the ingredient. That's right. There's only one: almonds. It doesn't get much simpler than that. And we think that's just how it should be.

 

To Your Good Health,

Bob Moore

 

Reasons to Love Almond Flour

Great for Baking • Grain Free • Gluten Free • Paleo Friendly

 

 

 


Directions

Store in a cool, dry place. Keeps best refrigerated or frozen after opening.

Free Of
Gluten, GMOs, grains.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 2 Tbsp. (14 g)
Servings per Container: About 32
Amount Per Serving% Daily Value
Calories80
Total Fat6 g8%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate3 g1%
   Dietary Fiber1.02 g7%
   Total Sugars1 g
    Includes Added Sugars0 g0%
Protein4 g
Vitamin D0 mcg0%
Calcium34 mg2%
Iron1 mg6%
Potassium105 mg2
Vitamin E2 g15%
Other Ingredients: Blanched almonds.
Manufactured in a facility that also uses tree nuts and soy.
Tested and confirmed Gluten Free in the quality control laboratory.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Cherry Almond Biscotti

In Italian, “biscotti” means twice-cooked and these cookies are delightfully crunchy from two trips to the oven. Biscotti are a great sweet indulgence as they’re lighter than most cookies and lower in fat and sugar. This vegan recipe runs with that trait by going dairy free and incorporating pure maple syrup and extra-virgin coconut oil instead of refined oil and sugars. The spelt and almond flours add protein and a nutty, rich and buttery flavor. You’ve got to bake these easy treats – twice! Cherry Almond Biscotti on Plate and Pink Napkin with Coffee | Vitacost.com/blog

Cherry Almond Biscotti

  • 1 cup almond flour
  • ¾ cup spelt flour
  • ¼ tsp. salt
  • ¼ tsp. baking powder
  • 1/3 cup dried cherries (coarsely chopped)
  • ¼ cup pure maple syrup
  • 3 Tbsp. extra-virgin coconut oil (melted)
  • ½ tsp. vanilla extract
  • ¼ tsp. almond extract
  1. Preheat oven to 350 degrees F. Line rimmed baking sheet with parchment paper.
  2. In large mixing bowl, whisk together almond flour, spelt flour, salt, baking powder and dried cherries.
  3. In separate, smaller bowl, whisk together maple syrup, coconut oil, vanilla extract and almond extract.
  4. Add wet ingredients to dry ingredients and stir until just combined. (Note: You may need to gently knead dough by hand in order to achieve desired doughy texture.)
  5. Divide dough into two equal parts on baking sheet. Shape each part into rounded rectangle resembling a flattened log, approximately 2x4-in. long and 1-in. high. Bake for 15-17 minutes.
  6. Remove from oven and let cool for 20-30 minutes. Lower oven temperature to 325 degrees F.
  7. Using sharp serrated knife, cut each log crosswise into ½-in. slices. Lay slices flat on baking sheet and return to oven. Bake additional 7-8 minutes, or until lightly golden. Let cool completely.

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