the other day i bought this almond flour from walmart. i used it to make macarons (indulge with mimi’s recipe) and the batter turned out extremely thick and pasty. i was so confused because i’d used that recipe multiple times before and had never ended up with anything like that. i thought it was because the flour may have been oily but after checking the ingredients, i found out that it was because it wasn’t purely almond flour but a blend of different flours. i went to costco and switched over to kirkland’s and my problem was immediately fixed.
tl;dr: don’t use this almond flour
by Wild-Concentrate-445