So why would anyone want to make their own almond flour when you can just buy it in the store?
Most people don’t realize how expensive it is in the store, and how easy it is to make at home!
If you like to make your own almond milk, you can even use the leftover almonds from that to make your almond flour. That would save a ton of money!
Here are some sweet recipes requiring almond flour:
- 90 Second Microwave bread
- Keto Pancakes
- Keto Chocolate Chip Cookies
- Keto Chocolate Mug Cake
- Butter Cookie Energy Bites
- Keto Poppy Seed Muffins
And here are some savory:
- Keto Meatloaf
- Chicken Parmesan Meatballs
- Cauliflower Stuffing with Chicken Thighs
- Low Carb Pizza Crust
WHAT IS THE DIFFERENCE BETWEEN ALMOND FLOUR AND ALMOND MEAL?
Almond flour and almond meal are used interchangeably so there is no difference. They are both ground almonds. What you really want to look for is how fine of a grind the almond meal is. A finer grind is best for making cakes, muffins, and Macarons. If your almond flour is not as finely ground, you can use it for pancakes, cookies, or waffles.
HOW TO MAKE ALMOND FLOUR
So there are 2 methods: one for almond flour and then there is blanched almond flour.
I am going to show you how to make blanched almond flour first because it performs the best in baked goods.
Blanched almond flour requires the almonds be blanched, and the skins removed.
This is actually really easy! I simply bring a pot of water to a boil (enough water to cover the almonds) and add my whole, raw almonds. Let them boil for 30 seconds, then drain.
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I drained the almonds into a colander, then I ran cold water over them until they were cool enough to touch.
Now is the fun part, removing the skins!
It is actually really easy because the blanching process allows the almond skins to slip right off.
I just hold the almond between my thumb and pointer finger and squeeze a bit. The skin slides right off!
I discard the skins and let the peeled almonds hangout on a dish towel while I get them all peeled. It really was a quick job.
After they were all peeled, I let them dry on a sheet pan in a 200F oven for about an hour.
Now it is time to grind the almonds to make the almond flour.
You can use a food processor, or a coffee grinder. I used a food processor for this batch of almond flour, but I have read that a coffee grinder performs the best job at making a finer ground almond flour.
I pulse the almonds several times, being sure I am not close to making almond butter. My 3 cups of almonds made 3.5 cups of almond flour.
If you want to omit the step of blanching the almonds, then you would go straight to the grinding step. This will yield almond flour that has the brown specs in it, like from Trader Joes.
CAN I MAKE ALMOND FLOUR FROM ALMOND MILK PULP?
Yes! To make almond flour from your almond milk pulp, you would need to first dry out your almond milk pulp. Do this by putting the pulp on a baking sheet in a 200F oven for 1-1.5 hours. Make sure to stir the pulp periodically so it dries evenly. After it is all dry and cooled, you can go to the grinding step.
How to Make Almond Flour
- 3 Cups Raw almonds
Blanche the Almonds
- Bring a pot of water to a boil over HI heat. Add the almonds and let cook for 30 seconds. Drain the almonds in a colander. Run cold water over the almonds until the are cool to touch.
- Remove the skins from the almonds. The blanching process will help them slip right off.
Dry the almonds
- Pour the blanched almonds (or almond pulp if you just made almond milk) onto a sheet tray in a single layer.
- Put in a 200F oven for 1-1.5 hours, stirring occasionally to help with even drying. Remove from the oven and let cool.
Make the almond flour
- Pour the almonds (or almond pulp) into a food processor or coffee grinder. You will probably need to work in batches but my food processor was able to hold 3 cups of almonds. Grind until the almonds turn to almond flour. A coffee grinder will yield a finer ground almond flour.
- Store in an air tight container. It will stays fresh in the refrigerator for up to 6 months. If stored in the pantry, it has a shorter shelf life than when stored in the refrigerator or freezer.
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