Sukrin Flour - Natural Low Carb Flour Substitute For Healthy Cooking and Baking (Defatted Almond Flour)

Good

Although this is a nice quality product, I would not purchase it again. I was looking for a product that equaled what I was able to produce at home by making almond milk from blanched almonds and drying and grinding the pulp that was the by-product of the almond milk. Truly a lovely, white, lightweight, almost completely defatted flour. The product I received is yellower in color and much heavier. One level tablespoon of my homemade flour weighs 3 grams. One level tablespoon of the Sukrin product weighs 7 grams. This is not the refined, defatted product I was expecting for the price I paid.

Complete waste of money. I can't return it for a refund, because it's in the food category. But it's just rubbish. You know what it's like to get that occasional nasty tasting almond? That's what this product tastes like, only two pounds worth. Awful, awful, awful. Worse yet, the packages must not have been stored properly, as the rancid smell is the predominant one. Again: bitter and rancid.

I was surprised how small is this expensive package. Bought it for a Christmas recipe asking for this flour , but it did not work out, it was supposed to be light and airy cake. Maybe the recipe was bad. I will repost when I try it again in something else. I will want to make a low carb light sponge or angel type cake .

The product itself is good, but I was disturbed by the packaging, looked old with all the markings on the front, and the additional stickers made me suspicious so I peeled them off to make sure the labels were accurate, including the use by date.

I made almond flour pancakes with this flour and they were terrible! Then I tasted the flour and it was bitter and rancid. It had an expiration date of August 2020 so it was within the expiration date but still rancid and completely unusable.

One of the bloggers who recommends using defatted almond flour states that it makes a lighter finished product because it is finer. I have only made one recipe with it and it was a yeast bread. The bread did not rise. I baked it anyway because I didn't want to waste the high cost of the ingredients and it tasted delicious, but the texture was denser than it should have been. I'm not blaming the flour; I'm blaming the fact the dough didn't rise, but I wondering if there's something special one has to do with defatted almonds flour that is not necessary with regular. The recipe did not indicate any change was necessary.