BAKING TIPS

• If you’re storing your almond flour in the freezer, there’s no need to thaw before using it. Any lumps that might have formed while your flour was frozen can be broken up using a fork — you don’t have to sift it.

• If the lumps in your flour are hard, simply let the flour rest at room temperature for a few minutes before breaking up the lumps.

• Use parchment paper or muffin tin liners when baking with almond flour because it tends to stick to surfaces.