Paule-Marie, make sure that the rubber bail is good and tight; and not old/porous. Then you might try wrapping the entire jar in a plastic bag, as well. But it might just be that almond flour is inherently moist enough that it will just naturally freeze into lumps. I do get a few small lumps in mine, but they're easy to break up. Have you tried placing the lumps in a zip-top bag and pressing gently with a cast iron frying pan or other heavy object? That should work. Good luck — PJH@KAF

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