Bests & Worsts Reviews from Amazon

UPDATE: While I still hold by my original review, I don't believe I'll be purchasing Nut Flours through Amazon again. This is no reflection on the seller, but "Fulfilled by Amazon" let me down on this. They let my package sit out in near triple digit heat for several hours and my Almond Flour became RANCID! It did not harm my gluten free King Arthur Flour, but I really needed this. At first they said it couldn't be replaced, then said it could and did replace it. The Amazon Driver DID RING the doorbell when he delivered the replacement. Amazon isn't the only delivery service guilty of it, FEDEX is famous for being too lazy to reach up a few inches and RING the doorbell. But, they'll take the time to snap a picture of the package sitting on your porch for proof of delivery. Just don't want to ring the stupid doorbell. ORIGINAL REVIEW: I'm going to be honest here. I make about 75% of my own Almond Meal & Almond Flour (and other Nut & Seed Flours). Sometimes, it's just easier to purchase the ready made varieties. If making your own Almond Flour, you have to blanch the almonds, remove the skins, dry, then grind to a fine flour. Making Almond Meal is much easier. I prefer Almond Meal when making Breads & some types of Cookies & Brownies, because the meal has a nuttier texture. If you're wanting to make Cakes, Pastries, Gravies, Sauces, Etc., then you really should lean more towards the Almond Flour. It makes a "lighter" finished product, which is more like traditional flours. You don't want the heavier grainy effect you get with Almond Meal. When making Cakes and most baked goods, with Almond Flour, I use about 1/4 cup Coconut Flour to every 2 cups of Almond Flour, plus 2 teaspoons Xanthum gum (glucomannan or any gum) to help stabilize it. I usually make up a mix of: Almond Flour Baking Mix 4 cups Almond Flour 1/2 C. Coconut Flour 1 1/2 T Glucomannan (or other gum) Put it in a vacuum sealed container for when you need it. Follow recipe, omitting coconut flour & gum, if called for. Here's a quick little recipe you can make. If you want to make little Vanilla Mug-Cakes, "omit the Cocoa" & "double the Vanilla". MAXIS CHOCOLATE MUG-CAKES (No Gluten, Eggs, Dairy or Sugar) 2 Cups Almond Flour Baking Mix (Recipe Above) 1 Cup Stevia 3 TBSP Cocoa 1 tsps. dark cocoa (optional-like Hershey's powdered) 1 tsps. Baking Soda 3/4 tsps. Sea Salt Whisk Above Together. Then add: 1/4 Cup Coconut Oil (melted) 1 tsps. Vanilla 1 tsps. Vinegar 1 Cup Water or Nut Milk (room temperature) Mix everything together and place into 5 Ramekins or Mugs. Put onto a plate and into the Microwave. Depending on the wattage of your microwave, it should take from about 3 to 5 minutes. If they aren't quite done, put them back in for 30 second intervals. They don't take long. As an icing, I like to mix up some Powdered Peanut Butter (regular or chocolate, with a little nut milk and spread on top). Thank you for reading my review. If you found this review helpful, please let me know and feel free to ask if you have questions or comments!