How To Make Almond Flour

October 18th 057

Before I start, I’ll answer the obvious question: Yes, it’s this simple. Almond flour is a great, gluten-free substitute you can use for baking. Either use it in special recipes or just substitute a quarter of the wheat flour in a recipe for a rich, almond flavor. Making your own is a great way to save money and ensure a fresher flavor, too.

How To Make Almond Flour

Ingredients:

  • 12 oz skin-on almonds, raw or roasted

October 18th 050

Wash and dry the almonds if they’re from a bulk bin or might otherwise be dirty. For a richer flavor, used roasted almonds. Always keep the peels on as this will not only make the flour more nutritious but help ensure it stays a dry, course meal and not turn into almond butter.

Add the almonds to a food processor and process for 30 seconds to 1 minute, until all of the chunks have been pulverized into a smooth meal. Store in a seal-tight bag in the refrigerator until using.

October 18th 054

Did I say “simple”? If you’re still wondering what to do with almond flour, I wouldn’t be opposed to making chocolate hazelnut shortbread with almond flour in place of the hazelnut flour or substitute some almond flour for whole wheat flour in banana bread, not opposed at all.

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14 Responses to How To Make Almond Flour
  1. Genesis
    October 20, 2010 | 12:01 pm

    Woo! I’ve always been nervous about making my own almond flour, believing that I’d process them too long into almond butter. I think I will go ahead and try this today, almond meal is great for low carb baking!. 🙂 thank you !

  2. Averie (LoveVeggiesAndYoga)
    October 20, 2010 | 2:18 pm

    I make almond flour by default from whole almonds from TJ’s if I dont have any pre-ground almond flour from TJ’s. I never soak, blanch, or de-skin. I just throw the whole mess of “raw” (not technically but they are labeled as such so Ill go with that) almond into my Vita, press On. And in 30 secs I have the finest powder ever. The beauty of a Vita (sorry!! for those without!) is in these situations…no need to soak, deskin or any of that. But yeah, almond flour is so versatile, always good to have it on hand…or make it yourself 🙂

  3. Heather (Heather's Dish)
    October 20, 2010 | 2:49 pm

    wow, yum! and super easy 🙂 i wonder how this works at higher altitudes?

  4. Alisa
    October 20, 2010 | 6:42 pm

    I make almond flour this way too … skipping the blanching. We did a side-by-side comparison of almond flour banana muffins, one with my quick homemade almond flour and one with store-bought blanched almond flour. Absolutely no difference in performance – if anything, the homemade version rose a smidge more. Slight difference in taste, just because mine were unblanched, so the skins added a little flavor. No difference in the overall texture at all, except that my homemade version had the occasional larger piece that didn’t quite become flour. That could have been fixed with a coarse sift I think!

  5. Cynthia (It All Changes)
    October 20, 2010 | 10:05 pm

    When I make my menus I just look at your posts. Perhaps you should be a private chef. You could make a ton!

  6. Claire
    October 20, 2010 | 10:22 pm

    Do you have any recipes that already use almond flour (or if not, it could totally be a challenge)? My mom is saving all her almond flour for me, so I’ll have a LOT of it to use when I come home for Christmas break. Any ideas?

  7. Magic of Spice
    October 20, 2010 | 11:05 pm

    I use almond flour all the time…never made it myself though 🙂

  8. Holly
    October 21, 2010 | 6:17 am

    Very awesome! I am anxious to try try this. What sort of food processor do you use? I have a Black & Decker and it wants no part of grinding up almonds.

  9. Amanda @ bakingwithoutabox
    October 22, 2010 | 4:22 pm

    This is wonderful! Always looking for new alternatives to traditional flours when baking.

  10. Carla Meine
    October 22, 2010 | 6:08 pm

    Thanks for the post. Never knew how easy this is. I will substitute it in some recipes I’m trying to reduce the carbs. Almonds are a great alternative.

  11. Grace
    October 24, 2010 | 2:48 am

    What a great post. I have so many people email me asking me the question where to get almond meal and can I make it at home. I will be referring them to your post in the future, this is perfect! Thanks

  12. How To Blanch Almonds | The Wannabe Chef
    October 31, 2010 | 9:03 am

    […] are not only great for making macarons but can be useful for other recipes like almond butter, almond flour, or […]

  13. Millie Barnes
    November 13, 2014 | 10:23 pm

    I’ve been baking gluten free for thirty years, always made my own in a regular blender. Throw them in there, buzz like crazy, stopping once to use a butter knife to get what is under the blades.

    From here you can bake with it, or toast it to bake with…or make almond cream or milk.

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