This is a better price than buying at super market with a smaller quantity for almost the same price. Flour is fresh and fine; I use it a lot.

I don't normally leave reviews, but the number of 1 star reviews left by product bombing old bitties bitter about the loss of their beloved Blue Diamond has spurred me into action. There's nothing wrong with this almond flour. It perfectly fine. It behaves as almond flour should behave. As a man who has seen a nut or two, I can certainly vouche for this product. Don't be afraid to buy it.

I've been away from paleo/ primal baking for years, bought this today, made some simple primal biscuits, excellent. This almond flour has a nice flavor and texture, better than previous brands I have purchased. Thank you Sam's Club for having such good quality offerings.

Flour is great. Have family that has reaction to gluten and this makes a great substitute. It taste great too

Perfect alternative to flour for baking

The nut flour content quality is fine, but the zipper closure is defective. The previously carried Blue Diamond packaging always closed easily (multiple bags purchased), but I gave up on the Nut Flour bag and dumped it all into a gallon Ziplock bag. I’m hoping this is a one-time packaging defect and not a consistent issue as this is my first bag of this brand. I’m an employee of a Sam’s Club affiliate.

Flavor does not taste fresh. Lots of skin pieces for blanched almonds too. Blue Diamond was so much better.

I’m so disappointed that Sam’s Club switched from Blue diamond to this. Blue Diamond is certified by the Celiac Disease Foundation while this is manufactured on shared equipment and not actually certified at all. This flour made me so sick. Buyer beware, it is not celiac safe.

Can the management please bring Blue Diamond back? I have been contacting the customer service every week to get it back in stock, instead they introduce this product. Please listen to your customers!

It is worth the waste to throw a full bag of this away and use a better brand. The better brand will go through my sifter without leaving grains. With this I have to account for 5-10% of my measure won't make it through the sifter. This means bigger grains and bigger grains mean stored moisture. Stored Moisture is very very bad for fine baking. Inexact measuring is bad for fine baking. Nature's Eats Blanched Almond Nut Flour is bad for fine baking. Probably fine for almond paste, but I don't make that, so it's speculation. I make a batch of Macarons every week. And for the last few months, I couldn't figure out why they were cracking. Years before that and nary a crack. Suddenly it's like I don't know how to bake. I was getting disheartened until I remembered the timing coincided with Sam's switching from Blue Diamond Almond Flour to this. When I switched back the cracks disappeared. If you want to use this like you'd use better Almond Flour, blitz it to make it finer grain and spread it on a baking sheet and pre-bake it at 200F for 20 minutes to get the extra moisture out. Or avoid those steps and buy better Almond Flour.