The Ultimate Secret to Gluten-Free Baking – Honeyville Almond Flour
Honeyville Almond Flour Reviewed
I’ve been meaning to make this post for a while, but seeing as it’s on sale I am now sitting down to write this.
I just recently discovered something super awesome.
At least, super awesome to someone who has had to quit eating wheat but has a sweet tooth like I do.
But not only that, it’s great for anyone who wants to reduce the carbohydrates in their baking as well.
It’s called Honeyville blanched almond flour!
I have been playing around with this stuff and I am just blown away at how much it acts like regular white flour in cookies & quick breads.
What I’ve done in the past is grind up almonds for almond flour in my Ninja 1100 blender. It worked pretty good, and I’d been doing a lot of cooking with it but this stuff from Honeyville is a whole different animal.
Photo Comparison – White Flour vs. Honeyville Almond Flour
I made my awesomely incredible Lofthouse-style cookies in both regular and gluten-free.
PS – the recipes for both are subscriber-only, you can subscribe at the bottom of this page and get access instantly.
Can you tell the difference?
The green frosted one is made with my experimental gluten-free mix (3 parts Honeyville almond flour, 2 parts rice flour, 1 part tapioca) and the chocolate frosted one is the standard white flour recipe. Crazy, huh!
In my opinion, this stuff is the HOLY GRAIL of gluten-free baking or even just anyone who wants to reduce the carbs in their baked goods.
The real beauty is that when I make baked goods with it, I can barely even tell it’s gluten-free. Like with my GF lactation cookies… where admittedly I simply could not keep my hands OUT of the dough. Yeah, it was that good.
Photo Comparison – Honeyville Almond Flour vs. Homeground Almond Meal:
So then I made a regular gluten-free shortbread recipe that I’m working on, using just almond flour, butter and sugar.
For one batch I used my home-ground almond meal, and for another batch I used the Honeyville almond flour.
That is the only difference between these two cookies.
I bet you can tell which is which
Both versions taste great – the home-ground flour made for a really rustic and simple cookie, but this Honeyville almond flour is perfect for when you need to emulate regular white flour. It gives a much softer and refined result.
Plus it’s cheaper than buying whole almonds, anyway.
So – yeah, pretty much amazing. I’m in love with it, and the coolest part is that when you buy it in the 25lb bag it works out to be $4.80/lb shipped.
If you do decide to try it out (trust me, it rocks) I’d adore you to pieces if you use this link (our affiliate link) because then it would give us a small commission with which we can continue to bring our kitchen experiments to you! And don’t worry, your price will stay the same.
It’s kinda like I’d be the Avon lady, only in this case I’m the Honeyville almond flour lady
So – let’s recap:
- Healthy? Check
- Cheaper than DIY? Check
- Easier than DIY? CHECK CHECK
- Yummy deliciousness? Check
So – if I had to choose one flour to be stranded on a desert island, this would be it. Check it out – click here to see the stuff.
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Filed under: Ingredients
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