Homemade Almond Flour

by Eugene on December 27, 2008 · 11 comments

Almond flour is an essential part of low-carb or gluten-free baking, but buying it pre-milled can get unreasonably pricey. Grinding it at home is a fresher, less expensive alternative that has saved the LowCarbist a pretty penny this holiday season.

fresh ground almond flour

To mill, you’ll need a food processor (or a blender) and a bag of almonds. Blanched almonds yield the lightest, finest flour, but whole almonds provide a tiny bit more fiber. I always choose blanched, because they are slightly softer and easier to grind.

blanched almonds

Freeze your almonds before you begin, else you run a higher risk of grinding the mixture into a paste instead of a flour. Once they’re in a food processor with a standard blade, pulse until the nuts are the size of large crumbs. Then turn it to high, checking periodically to see if the texture is to your liking. I usually grind mine to the consistency of corn meal, as most recipes don’t require the fine grain of store-bought flour.

grinding almond meal

Freezing is the best way to store the almond flour, and it should last well over six months. Depending on your local nut prices, this trick should save you $4-6 for every pound you use.

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{ 4 comments… read them below or add one }

1 Low Carb Chic January 5, 2009 at 11:26 am

I can not wait to make this. I can’t find it in my area. I found once on a business trip to FL.

2 Mike September 28, 2011 at 10:10 am

Interesting, I’ve found that buying the pre-ground flower is much cheaper per lb. At any rate, I love all the great recipes that use this, and I love how tasty it is.

3 Stace @ SavingStace.com February 8, 2012 at 12:57 pm

Hi there! Thanks so much for the awesome post/tutorial. I am really excited to try this, as I have been looking for a substitute for flour in this cottage cheese pancake recipe (http://www.savingstace.com/2012/02/recipe-cottage-cheese-pancakes/).

I’m curious though…what other types of recipes do you normally use this almond flour for?

Thanks so much! :)

4 Christin February 20, 2012 at 6:41 pm

You could also blanch your own, for an even greater savings. I like to use a mixture of blanched and regular almonds. To blanch: pour boiling water over the desired amount of almonds in a bowl. Let sit until the water is cool enough to stick your hands in. Take an almond and pinch it, the nut should “pop” through one end of the skin. If it won’t, they need to sit in the hot water longer. The blanched almonds will grind better if you put them on a cookie sheet and dry them out in a low oven for a while (in addition to the freezing like you suggested).

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