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Almond flour

Almond flour suppliers and sourcing guide

Almond flour is finely ground almond kernels (Prunus dulcis). Blanched almond flour is made from almonds with the skins removed by hot water, then dried and milled; almond meal is usually coarser and may include skins. Partially defatted almond flour is milled from the press cake left after oil extraction. Brands use it in gluten-free and grain-free baking, macarons, bars, coatings and confections.

See suppliersWhat to ask for on the COA
Also known as
Almond meal · Blanched almond flour · Prunus dulcis · Ground almonds
Facts checked
November 2026

Forms and grades of almond flour

Suppliers sell different products under the same name. Specify the one you need.

  • Blanched almond flour

    Skinless, fine flour with light color, the standard for baking and macarons.

  • Natural almond meal

    Ground almonds with skins, darker and coarser.

  • Partially defatted almond flour

    Flour from pressed almonds, with less fat and more protein.

  • Organic and pasteurized

    Certified organic flours, and flour from almonds pasteurized by steam or other validated processes.

  • Grind sizes

    Super-fine, fine and coarse grinds for different textures.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Particle size
Sieve analysis for the specified grind.
Moisture and fat
Moisture by oven drying and fat by extraction.
Free fatty acids and peroxide value
Measures of rancidity, important because almond flour is high in fat.
Aflatoxin
Total aflatoxins and aflatoxin B1 by HPLC or LC-MS/MS against the destination market's limits.
Skin and foreign material
Skin specks for blanched flour, plus shell and foreign matter.
Microbiology
Salmonella, E. coli, standard plate count, and yeast and mold.

Storage, lots and expiry

Storage and shelf life

Store sealed in a cool, dry place, ideally refrigerated for long holds, because the fat oxidizes and the flour picks up odors and moisture. Keep it in the dark and away from strong smells. Shelf life is set by the supplier, often 6 to 12 months at ambient and longer chilled, with flavor and peroxide value the main checks on older stock.

Lots and expiry dates

Fat, color and particle size vary with almond variety, crop year and the blanching run, so record crop year, pasteurization method and aflatoxin result for each lot. Rotate stock first-expired, first-out.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • FDA states that food allergen labeling law requires the type of tree nut, such as almonds, to be declared.

    Source: fda.gov (opens in a new tab)

  • A 2007 USDA final rule under the California almond marketing order created a mandatory program to reduce the potential for Salmonella in almonds, requiring treatment to achieve a minimum 4-log reduction before shipment, with exemptions such as direct shipment to manufacturers who treat the almonds.

    Source: federalregister.gov (opens in a new tab)

  • GRN 918, for partially defatted almond protein flour notified by Blue Diamond Growers, closed on July 7, 2021 with FDA having no questions.

    Source: hfpappexternal.fda.gov (opens in a new tab)

  • 21 CFR 101.91 allows a "gluten-free" claim on a food that inherently does not contain gluten only when any unavoidable presence of gluten is below 20 ppm.

    Source: ecfr.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Almond flour suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking almond flour suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell almond flour? Request a listing

Frequently asked questions

What forms of almond flour can brands buy?

Common forms include blanched almond flour, natural almond meal, partially defatted almond flour, organic and pasteurized and grind sizes. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for almond flour include?

Expect particle size, moisture and fat, free fatty acids and peroxide value, aflatoxin, skin and foreign material and microbiology, each with its method, specification and result for that lot.

How should almond flour be stored?

Store sealed in a cool, dry place, ideally refrigerated for long holds, because the fat oxidizes and the flour picks up odors and moisture. Keep it in the dark and away from strong smells. Shelf life is set by the supplier, often 6 to 12 months at ambient and longer chilled, with flavor and peroxide value the main checks on older stock.

What is the regulatory status of almond flour?

FDA states that food allergen labeling law requires the type of tree nut, such as almonds, to be declared. A 2007 USDA final rule under the California almond marketing order created a mandatory program to reduce the potential for Salmonella in almonds, requiring treatment to achieve a minimum 4-log reduction before shipment, with exemptions such as direct shipment to manufacturers who treat the almonds. GRN 918, for partially defatted almond protein flour notified by Blue Diamond Growers, closed on July 7, 2021 with FDA having no questions. 21 CFR 101.91 allows a "gluten-free" claim on a food that inherently does not contain gluten only when any unavoidable presence of gluten is below 20 ppm.

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