Kirkland Almond Flour

FDA Compliant

buttery, rich

21%

Protein

50%

Absorption

96g

Per Cup

3mo

Shelf Life

Water absorption

50% · 45–400% across gluten-free flours

Less absorbent (45%)More absorbent (400%)

Drier than most gluten-free flours — you may need slightly less liquid. See the full spectrum →

Using Kirkland Almond Flour in Your Baking

Nut flours have high fat content (typically 50–60% of their weight is fat), which makes baked goods moist and tender. This is an asset in cookies and dense cakes, but it also means nut flour baked goods are more calorie-dense and don’t behave like grain-based flours in recipes calling for wheat or rice flour.

The high fat content also means nut flours go rancid faster than grain flours. Refrigerate or freeze if you won’t use the bag within a few weeks of opening. Check the expiry date. This flour has a shorter shelf life than most.

Best results: Cookies, Cakes, Muffins. For bread or recipes requiring significant structure, this flour works best in a blend rather than as the sole flour.

Blanched versions (skin removed before grinding) produce a lighter color and more neutral flavor than unblanced varieties. For baked goods where appearance matters, blanched is usually preferred.

Use the Flour Converter for precise substitution amounts, or the Blend Builder to find the right blend ratio for your baked good. See methodology for data sources.

How it compares to All-Purpose Flour

Protein

21%+104%

Absorption

50%-41%

Density

96g/cup-23%

Wheat AP flour: 10.3% protein, 85% absorption, 125g/cup

Binding Agents

Xanthan Gum

0.25 tsp / cup

Psyllium Husk

0.5 tsp / cup

Add 1 extra egg or 1/4 tsp xanthan gum per cup for structure. Almond flour is low-starch and crumbles easily.

Best For

CookiesCakesMuffins

Storage

refrigerate. Approximately 3 months shelf life.

Certification

FDA Compliant: Meets FDA gluten-free labeling requirements (<20 ppm gluten).

Convert a recipe with Kirkland

Flour Converter Recipe Converter

Where to Buy

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