• Almond flour prices in the U.S. are projected to range from $5.06 to $8.19 per kg for exports and $6.31 to $7.16 per kg for imports in 2024, with retail prices between $5 and $10 per pound, highlighting a premium market position driven by gluten-free and clean-label trends.

• The almond flour market is expected to grow from $2.15 billion in 2025 to $4.88 billion by 2035, with a CAGR of 8.6%, indicating strong demand particularly in baking applications, which hold a 58.7% market share.

• Cost efficiency can be improved by bulk purchasing (reducing costs by 40-50%), blending with lower-cost gluten-free flours, and incorporating upcycled almond by-products to enhance nutrition while managing costs.

• For premium applications, almond flour is justified due to its superior sensory qualities, but for cost-sensitive products, consider partial substitutions with alternatives like coconut flour to maintain margins without sacrificing quality.

Cost & Efficiency

Product: Almond Flour
Section: Technology & Processing

Almond Flour Cost & Efficiency: A 2025 Market, Pricing, and Application Analysis

Executive summary

Almond flour occupies a premium niche in the global flour market, driven by gluten-free, low-carb, keto, and clean-label demand. In 2024–2025, wholesale import and export prices for almond flour in the United States generally ranged from roughly $5.06–$8.19 per kg on the export side and $6.31–$7.16 per kg for imports, while retail prices commonly span about $5–$10 per pound (with bulk procurement at the lower end) (Tridge, 2025; CJ Dannemiller, n.d.; Nuts.com, n.d.). Functionally, almond flour performs exceptionally in gluten-free baking, contributing moisture, tenderness, and a soft crumb, with a neutral-to-nutty flavor profile many consumers prefer over grain alternatives. Ingredient “efficiency,” however, is application-dependent: almond flour often delivers superior sensory and textural results in premium baked goods with relatively higher raw-material costs per unit output compared to commodity flours. The most cost-efficient strategies blend procurement (bulk), formulation (partial replacement), and upcycling (almond skins/hulls or defatted almond cake) to capture nutrition and sustainability gains while improving margins.

Based on current data, my assessment is that almond flour is cost-efficient for premium gluten-free and low-carb applications where taste, texture, and clean-label credentials command price premiums and/or enhance brand positioning. For cost-sensitive, high-volume applications, it is more efficient to:

• (a) buy in bulk or at import-linked price points,
• (b) partially substitute with lower-cost, high-absorbency gluten-free flours (e.g., coconut flour) when the sensory target allows, and
• (c) incorporate upcycled almond by-products (skins/hulls or defatted cake) to lift fiber and functional value at lower cost (Tridge, 2025; Future Market Insights, 2025; Nuts.com, n.d.; Bob’s Red Mill, n.d.; Academia.edu – multiple excerpts, n.d.).

1) Price landscape (2022–2025): wholesale benchmarks

Almond flour’s wholesale levels in the U.S. have softened from 2022–2024, reflecting supply–demand adjustments. Tridge’s aggregated trade data show a downward trend in both export and import price bands for 2023–2024, with 2025 transactions continuing within the lower 2024 ranges.

• U.S. export price ranges:
  • 2023: $6.92–$11.22 per kg
  • 2024: $5.06–$8.19 per kg
• U.S. import price ranges:
  • 2023: $7.06–$8.51 per kg
  • 2024: $6.31–$7.16 per kg

These ranges translate to roughly $2.30–$3.72 per lb on the export side in 2024 and $2.86–$3.25 per lb for imports, offering a directional anchor for wholesale buyers (exclusive of logistics, duties, and margins) (Tridge, 2025).

Table 1. U.S. almond flour trade price ranges (USD)

Note: lb conversions based on 1 kg = 2.20462 lb. Ranges are those reported by Tridge for the respective periods (Tridge, 2025).

2) Retail benchmarks and the bulk advantage

Retail pricing varies by brand, grind fineness, blanching, and channel. Two representative U.S. benchmarks are shown below.

• Nuts.com (gluten-free certified, blanched almond flour): $9.49 per 1 lb bag (about $20.92/kg) (Nuts.com, n.d.).
• CJ Dannemiller (blanched, extra fine; foodservice-oriented):
  • 2.5 lb bag: $15.75 ($6.30/lb; ~$13.90/kg)
  • 25 lb case: $127.75 ($5.11/lb; ~$11.27/kg)

The bulk case price effectively halves the per-pound cost relative to many consumer packs, aligning more closely with wholesale import ranges once packaging and channel margins are considered (CJ Dannemiller, n.d.; Tridge, 2025).

Table 2. Retail price examples (U.S.)

Retail prices are influenced by pack size, processing (e.g., blanching), grind, and brand/channel strategy. Bulk procurement is the single most effective lever to improve cost efficiency for professional users (CJ Dannemiller, n.d.; Nuts.com, n.d.).

3) Market structure and demand trends that influence pricing

Industry research indicates a robust growth outlook for almond flour:

• Market value: USD 2.15 billion (2025), forecast USD 4.88 billion (2035), CAGR 8.6% (value-based, 2025–2035).
• Product leader: blanched almond flour (63.5% share in 2025).
• Top end-use segment: baking applications (58.7% share), reflecting almond flour’s critical role in gluten-free bakery for crumb, tenderness, and moisture.
• Channel/format: retail standard packaging expected to capture 35% share in 2025; organic segment ~40% share (reflecting consumer demand for clean-label and organic claims).

These structure and mix effects explain persistent price premia: blanched and organic products command higher processing and certification costs; retail-standard pack formats capture consumer willingness-to-pay in premium gluten-free baking; and baking remains the dominant application where functional performance (and consumer acceptance) justify higher ingredient costs (Future Market Insights, 2025).

4) Cost drivers

• Raw material economics. Almonds are higher-value tree nuts whose supply and demand are influenced by California’s crop (dominant global source), water availability, climate conditions, and pollination costs—a structure that tends to propagate price volatility and premia versus commodity grain flours. Environmental debates surrounding irrigation intensity and bee pollination reliance underscore potential external cost pressures (e.g., water scarcity premiums, sustainability requirements) that indirectly affect flour pricing (Utopia, n.d.).

• Processing and specification. Almond flour is typically made from blanched almonds (skins removed) and milled to a fine particle size. Blanching and fine grinding add process steps, labor, and yield considerations; finer “super-fine” or “extra fine” grades can command higher pricing due to added processing and quality control (Bob’s Red Mill, n.d.; CJ Dannemiller, n.d.).

• Packaging and channel. Consumer 1 lb bags carry higher packaging costs and retail markups, while foodservice/bulk cases reduce unit cost materially—an important lever for bakeries and manufacturers. Retail standard packaging remains a large share of the market, supporting premium shelf pricing (Future Market Insights, 2025).

• Demand mix. The gluten-free and keto communities prize almond flour’s sensory performance and nutrition profile (protein, healthy fats, low net carbs), supporting premium demand in bakery and snack applications. Growing clean-label and organic preferences add certification and supply-chain costs that are reflected in price (Future Market Insights, 2025).

5) Ingredient efficiency in formulations

“Efficiency” for formulators blends cost with functionality, nutrition, shelf-life, and consumer acceptance.

• Functional performance in gluten-free bakery/snacks. Studies show almond powders incorporated into gluten-free chips increased protein and fat relative to controls, with final product moisture <6.32% and water activity <0.300 (indicative of good shelf stability). Notably, protein increases versus control were reported from ~35% up to ~257% depending on almond powder level and drying method; almond powder at 30% yielded the highest protein content among treatments. This indicates substantial nutrition “lift” per unit inclusion, alongside acceptable physical and sensory outcomes in a chip format (Academia.edu – multiple excerpts, n.d.).

• Upcycling by-products to improve cost and nutrition. Almond skins and hulls—industry by-products—have been tested in bakery applications. Replacing 4–8% of wheat flour with almond hulls increased fiber, polyphenols, and antioxidant activity; products using mature hulls carried higher fiber and sugars, while green hulls delivered higher polyphenol content. Biscuits with almond skins at 10–20% showed significantly increased dietary fiber (meeting “source of fiber” or “high in fiber” thresholds) and acceptable sensory profiles, despite darker color shifts. These approaches can lower net ingredient costs (by valorizing lower-cost fractions) while adding marketable nutrition and sustainability attributes (Academia.edu – multiple excerpts, n.d.).

• Defatted almond cake/flour pathways. Almond cake (by-product from mechanical press oil extraction) can be milled and sieved into naturally gluten-free flours that differ materially from soft wheat flour (higher protein, different color), suitable for specific gluten-free applications. Leveraging defatted cake can reduce raw-material costs per unit protein delivered, while advancing circular economy and zero-waste objectives (Academia.edu – multiple excerpts, n.d.).

Taken together, almond flour and related fractions are “efficient” in premium, function-driven formulations—improving texture, protein/fiber density, and product positioning—though at a higher absolute input cost. Upcycling streams (skins/hulls/defatted cake) and targeted inclusion levels can meaningfully improve the cost–benefit balance.

6) Nutrition and substitution economics: almond vs coconut flour

Coconut flour is frequently considered as a lower-cost, highly absorbent gluten-free alternative. While their functional profiles differ, comparing nutrition per serving and typical substitution guidance highlights trade-offs.

• Almond flour (Nuts.com, per 28 g): 162 kcal; 14 g fat; 6 g total carbs; 4 g fiber; 6 g protein; 75 mg calcium; 1 mg iron; 205 mg potassium (Nuts.com, n.d.).
• Coconut flour (Thrive Market consumer content, per 2 tbsp/14 g): 70 kcal; 11 g carbs; 8 g fiber; 3 g protein; good source of iron and potassium. Approximate per 28 g: 140 kcal; 22 g carbs; 16 g fiber; 6 g protein (doubling their listed 14 g figures) (Thrive Market, n.d.).

Consumer-facing guidance often notes coconut flour’s high absorbency: in many recipes ~1/4 cup coconut flour can replace ~1 cup almond flour (not a one-to-one swap), profoundly changing hydration and egg requirements—important for cost-per-batch calculations. This ratio is widely cited in keto/paleo communities, though it is application-specific and requires formulation trials to maintain target texture and flavor (Perfect Keto, n.d.).

Table 3. Nutrition (per ~28 g) and functional notes

Sources: Nuts.com (n.d.); Thrive Market (n.d.); substitution guidance: Perfect Keto (n.d.).

From a cost-efficiency standpoint, coconut flour’s absorbency can reduce flour mass per batch (thereby lowering flour cost), but it can increase egg and liquid costs, and it imparts a distinct flavor. Almond flour generally yields more universally accepted textures in pastries and cookies and a neutral taste profile for savory applications (e.g., crumb coatings), which often supports premium price realization in the final product (Bob’s Red Mill, n.d.).

7) Environmental efficiency considerations

Sustainability considerations can influence total cost of ownership (TCO) through brand requirements, certifications, and long-term supply resilience:

• Water: Almond cultivation in California is associated with high irrigation demand, a frequent focal point in drought years. While quantified claims vary, the topic remains central to environmental scrutiny and can influence long-term costs and corporate sourcing policies.
• Pollination: Almonds rely heavily on bee pollination; costs associated with pollination services and colony health add to the agricultural cost base and risk profile.

These externalities may not appear in spot prices but can shape procurement strategy (e.g., premiums for certified water stewardship; investment in pollinator-friendly supply chains) and bolster the attractiveness of upcycled fractions (skins/hulls/cake) that derive more value per unit almond input (Utopia, n.d.).

8) Concrete strategies to improve cost-efficiency

• Buy in bulk and right-size specifications. Moving from 1 lb retail to 25 lb cases can reduce almond flour input cost by 40–50% per lb. Align grind fineness to the minimum needed for product performance to avoid paying for unnecessary processing (CJ Dannemiller, n.d.).

• Blend strategically. Use almond flour where it drives the sensory “win” (e.g., 25–50% replacement for structure or mouthfeel) and complement with lower-cost gluten-free flours (e.g., coconut or oat flour) when the product type allows, adjusting hydration accordingly. Consider declaring almond flour as a value-added component (e.g., “made with almond flour”) rather than a 100% base for mainstream SKUs (consumer communication still benefits).

• Upcycle fractions. Incorporate almond skins/hulls or defatted cake at 4–20% to add fiber and functional/antioxidant benefits while reducing net cost per batch. Validate sensory impacts (color, flavor) and target product types that can accommodate darker hue or speckled appearance (e.g., rustic breads, high-fiber biscuits). This approach leverages circular economy narratives to justify premium positioning at lower ingredient cost (Academia.edu – multiple excerpts, n.d.).

• Match application to value. Reserve blanched, extra-fine grades for delicate cakes/macarons. For coatings or savory applications, consider unblanched or slightly coarser grades if acceptable, to capture savings without sensory compromise (Bob’s Red Mill, n.d.).

• Leverage market timing. Use price intelligence (import/export bands) to adjust contracting windows and hedge exposure when wholesale indicators soften, translating to better delivered costs (Tridge, 2025).

9) Opinion: Where almond flour is (and isn’t) cost-efficient

• Cost-efficient:

  • Premium gluten-free bakery (cookies, cakes, quick breads) where almond flour’s tenderness and flavor are highly valued and support premium pricing.
  • Low-carb/keto SKUs where almond flour’s low net carbs and clean-label appeal underpin the consumer value proposition.
  • Fiber- and protein-boosted snacks where upcycled almond fractions or partial almond flour inclusion materially elevate nutrition density at acceptable cost.

• Less cost-efficient (without mitigation):

  • Highly price-sensitive mass-market SKUs, especially where alternative gluten-free bases can achieve acceptable texture with significantly lower flour cost per serving (e.g., coconut or oat flour blends). In these cases, limit almond flour to partial inclusion or reserve for flagship/premium lines where it adds clear consumer-perceived value.

On balance, almond flour commands a durable premium—but its functional and branding benefits can more than offset added cost in the right products, especially when companies exploit bulk buying, partial replacement, and upcycling to compress cost per unit output without eroding product quality or nutrition story.

10) Bottom line

Almond flour remains a high-performing, premium-priced ingredient with improving wholesale affordability since 2022, a strong growth outlook (8.6% CAGR to 2035), and expanding use in baking and gluten-free segments. The most cost-efficient pathways are strategic: procure in bulk, blend judiciously, valorize by-products, and match specification to application. Where texture, taste, and clean-label narratives matter most, almond flour is a justifiable investment. Where price elasticity is tight, partial substitution and by-product integration offer the best route to maintain performance while protecting margins (Tridge, 2025; Future Market Insights, 2025; Academia.edu – multiple excerpts, n.d.; Bob’s Red Mill, n.d.; CJ Dannemiller, n.d.; Nuts.com, n.d.).

References

• Academia.edu. (n.d.). (PDF) Physico-Mechanical, Nutritional, and Sensorial Properties of Gluten-Free Chips with Almond Powder Dried Using Different Drying Methods. Academia.edu. https://www.academia.edu/129901874/Physico_Mechanical_Nutritional_and_Sensorial_Properties_of_Gluten_Free_Chips_with_Almond_Powder_Dried_Using_Different_Drying_Methods

• Bob’s Red Mill. (n.d.). Almond Flour. Bob’s Red Mill Natural Foods. https://www.bobsredmill.com/product/almond-meal-flour

• CJ Dannemiller Co. (n.d.). Bulk Almond Flour – Blanched, Extra Fine. CJ Dannemiller Co. https://cjdannemiller.com/product/almond-flour-blanched-extra-fine/

• Future Market Insights. (2025). Almond Flour Market Size, Share & Industry Forecast 2025–2035. Future Market Insights. https://www.futuremarketinsights.com/reports/almond-flour-market

• Nuts.com. (n.d.). Blanched Almond Flour/Meal. Nuts.com. https://nuts.com/nuts/almonds/flour.html?srsltid=AfmBOooNO4DDEHOvChxttLv0o4X90EJZkyTZogt0gWKbQyXZwVmVsPmk

• Perfect Keto. (n.d.). Coconut Flour vs. Almond Flour: Which is Better for Keto Baking? Perfect Keto. https://perfectketo.com/coconut-almond-flour/

• Tridge. (2025). Almond Flour Price in United States | Tridge. Tridge. https://dir.tridge.com/prices/almond-flour/US

• Utopia. (n.d.). Eating Almonds: Benefits and Drawbacks for You and the Planet. Utopia. https://utopia.org/guide/eating-almonds-benefits-and-drawbacks-for-you-and-the-planet/

• Thrive Market. (n.d.). Coconut Flour vs. Almond Flour – Nutrition Comparison. Thrive Market. https://thrivemarket.com/blog/coconut-flour-vs-almond-flour

Frequently Asked Questions

What are the current wholesale price ranges for almond flour?

In 2024, U.S. wholesale prices for almond flour ranged from $5.06 to $8.19 per kg for exports and $6.31 to $7.16 per kg for imports. This translates to approximately $2.30 to $3.72 per lb for exports and $2.86 to $3.25 per lb for imports.

How does retail pricing compare to wholesale pricing for almond flour?

Retail prices for almond flour vary significantly, with consumer packs priced around $9.49 per lb, while bulk options can be as low as $5.11 per lb. Bulk procurement effectively reduces costs by 40-50% compared to smaller consumer packaging.

What factors influence the cost efficiency of almond flour?

Cost efficiency is influenced by raw material prices, processing requirements, and packaging costs. Almond flour typically incurs higher costs due to its premium positioning, processing steps like blanching, and the need for specialized packaging for retail sales.

How do almond flour and coconut flour compare in terms of cost and functionality?

While coconut flour is often cheaper and highly absorbent, it requires different hydration and egg ratios in recipes, making it less straightforward to substitute for almond flour. Almond flour generally provides better texture and flavor in baked goods, justifying its higher price in premium applications.

What strategies can improve the cost efficiency of using almond flour?

To enhance cost efficiency, businesses should consider bulk purchasing, blending almond flour with lower-cost gluten-free flours, and utilizing upcycled almond by-products. These strategies can help maintain product quality while reducing overall ingredient costs.

What is the expected market growth for almond flour?

The almond flour market is projected to grow from a value of USD 2.15 billion in 2025 to USD 4.88 billion by 2035, with a compound annual growth rate (CAGR) of 8.6%. This growth is driven by increasing demand for gluten-free and low-carb products.

How do environmental factors affect almond flour pricing?

Almond cultivation is heavily influenced by water availability and pollination costs, which can lead to price volatility. Sustainability concerns related to irrigation and bee health may also impact long-term procurement strategies and costs.