How to Make Almond Flour
Making your own almond flour is economical and easy. I give instructions for homemade blanched almond flour, making almond flour with the skins still on, and making almond flour from almond milk pulp.
Servings: 48 Tablespoons
Calories:
Ingredients
- 3 Cups Raw almonds
Instructions
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.
Storage
- 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.