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Bobs Red Mill Flour Almond Natural Super Fine - 16 Oz
Almond Flour, Natural, Super-Fine
Gluten free. Tested and confirmed gluten free in our quality control laboratory. Paleo friendly. Pledge: Non-GMO sourced. For more information on our Sourced Non-GMO Pledge, visit bobsredmill.com/non-gmo. From whole almonds. An employee-owned company. To Your Good Health. - Bob Moore. Great for baking! Our natural almond flour is ground from whole almonds with the skin intact. It is gluten free and contains 3 grams of carbohydrates per serving. Use it in grain free and gluten free baking, or try it as a breading for meats and vegetables. It lends a moist texture and rich, buttery flavor to cakes, cookies, pancakes, and muffins. You can see our quality. Dear friends, Pure and simple. Those are the perfect words to describe Bob's Red Mill Natural 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. bobsredmill.com/non-gmo. bobsredmill.com. For information and recipes, visit bobsredmill.com.
Serving Size: 2tbsp
Servings Per Container: About 35
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 6g||8%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 0mg||0%|
|Potassium||Amount Per serving 93mg||2%|
|Total Carbohydrate||Amount Per serving 3g||1%|
|Dietary Fiber||Amount Per serving 1g||4%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 3g||0%|
Warning Contains: Manufactured in a facility that also uses tree nuts and soy.
Directions Store in a cool, dry place. Keeps best refrigerated or frozen after opening.