Bob's Red Mill, Almond Flour, 16 oz (453 g)

Bob’s Red Mill Almond Meal/Flour

No gluten. No grains. Just plain nuts.

Almond flour, also known as almond meal, is made from blanched (skinned) almonds, which are ground to a fine consistency ideal for baking. A traditional choice for French macarons, almond flour can also be used in cakes, cookies and bread, as a low carb alternative to bread crumbs in meatballs, or as a coating for chicken and fish. Excellent for gluten free, paleo, keto and low carb baking.

Vegan Raspberry Macarons

Made without grains or gluten, these gorgeous macarons are crisp, light, delicious—and vegan!

• In a small pot over medium-high heat, reduce your aquafaba by half (measure the weight intermittently), then chill overnight in an airtight container
• Sift together almond flour, raspberries and powdered sugar. For any large pieces, use a food processor to grind and then sift them into the mixture. In a bowl, whisk together pink food coloring and 80 grams of aquafaba until combined. Mix aquafaba into the almond mixture using a spatula and set aside
• Heat the water and sugar in a pot until the mixture reaches 230°F, or the “soft ball” stage
• While the sugar mixture heats, whisk together 100 grams aquafaba in a stand mixer on high until stiff peaks form. Once the sugar syrup reaches 230°F, mix on low and slowly begin drizzling the syrup down the side of the bowl while the mixer continues to turn. Once all the syrup is added, turn the mixer to high and run until the bowl is cool to the touch
• Once cool, pour the aquafaba meringue into the almond mixture. Begin folding together until homogenous

• When you have reached the desired consistency, pour your macaron batter into a piping bag and pipe the macarons into similar-size circles (or hearts) on a parchment-lined baking sheet. Tap the baking sheet with force against the counter several times to release any air bubbles. Flatten the tops with a wet finger.
• Preheat the oven to 300°F.
• Let the macaron shells sit on your counter until the tops are dry to the touch, then bake for 10–14 minutes, rotating the pan once midway through cooking
• Remove from oven and place the parchment on a drying rack. Let cool for 20 minutes before handling and fill with your favorite vegan icing recipe!

About Bob's Red Mill

In 1978, Bob and Charlee Moore founded Bob’s Red Mill with the mission of bringing people back to basics with delicious whole grains. Today, the company is proudly employee owned and makers of a wide variety of good foods you’ll feel great about eating. Explore an incredible selection of whole grains, flours, cereals, baking mixes, beans, seeds, grab-and-go meals and snacks, and more. With a dedicated gluten free manufacturing facility, strict quality control protocols and in-house testing, Bob’s Red Mill is a trusted source for gluten free products, and also offers paleo-friendly, keto, kosher and vegan options. Based in Milwaukie, Oregon.

Employee-Owned Company

On his 81st birthday, Bob’s Red Mill founder Bob Moore surprised all his employees by creating an Employee Stock Ownership Program (ESOP). The company is now proudly employee-owned, and each employee-owner is imbued with the same entrepreneurial spirit and passion for whole grains that guided Bob to success.

Gluten Free

To assure the integrity of their gluten free products, Bob’s Red Mill built a separate 100% gluten free facility and batch tests in their quality control laboratory using an ELISA Gluten Assay test. 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