Bob’s Red Mill Blanched Almond Flour 453g is a super-fine flour made from premium blanched whole almonds, ground to a delicate, powdery texture for smooth mixing and consistent baking results. Naturally grain free, low carb and rich in healthy fats, this versatile flour delivers a soft crumb and a subtly sweet, nutty flavour that enhances both sweet and savoury recipes.

Because the almonds are blanched to remove the skins, the resulting flour is lighter in colour, milder in flavour and ideal for bakes that require finesse — especially French macarons, tender cakes, cookies, pancakes and pastries. It also creates crisp, golden coatings for chicken, fish or vegetables and can be used to enrich breads, muffins and gluten free recipes.

Almond flour adds moisture and richness to baking, making it a popular choice for grain free, paleo and low carb kitchens. Use it on its own in almond-forward recipes or replace a portion of regular flour to improve texture and tenderness.

Key features

• Super-fine blanched almond flour made from whole almonds
• Naturally grain free, low carb and gluten free
• Soft, delicate texture ideal for macarons, cakes and cookies
• Adds rich, nutty flavour and moisture to baked goods
• Great for coatings, pancakes, pastries and grain free cooking
• High in plant-based protein and fibre

How to use

Use in macarons, cakes, cookies, muffins, pancakes and pastries. Replace a portion of wheat flour in conventional recipes for added tenderness and moisture, or use alone in naturally almond-based bakes. Also suitable for breading, crusts and low carb cooking.

Suitable for

• Gluten free, grain free and paleo baking
• Keto, low carb and high-protein recipes
• Macarons, cakes, cookies, brownies and pastries
• Savoury coatings, crusts and wheat-free cooking

Whole Almonds

We offer free delivery on all orders over £50 otherwise a flat fee of £3.95 applies. Returns accepted within 30 days from the date of delivery, all items must be in their original condition (please see our returns and refunds section for further details).