Goodness gracious, great balls of fire! I couldn’t believe the cost of almond flour when I went to find it at the market. The most affordable option I could locate cost almost $4 a pound. YIKES! Use a few cups in one recipe and a few cups in another and you’ve blown through an entire pound in no time. Many of us have friends and family that have issues with gluten and almond flour can be a good alternative to wheat flour, but I ain’t gonna lie, it’s gonna cost ya. If you’re on the frugal side like I am, making almond flour from whole almonds will save you a lot of dough. If you have the time, it’s not difficult to make your own almond flour using whole raw almonds. Keep reading to find out how.
How To Make Almond Flour From Whole Raw Almonds:
Bring a pot of water to boil over high heat. Drop raw almonds into the boiling water and cook them for just 30 seconds.
Remove the almonds from the hot water and place them in a colander.
Rinse almonds under cold running water until cooled.
Using your fingers pinch off their outer skins. Skins should come off quite easily.
Spread almonds out in a single layer on a large cooking sheet and allow them to dry overnight. Shake the pan occasionally to ensure they are drying completely.
DID YOU KNOW: Almond meal is made from processing whole unpeeled almonds. Almond flour is made from processing blanched, peeled almonds and has a finer texture and color than almond meal.
I used my Magic Bullet Blender to grind up the almonds. It’s the perfect size for making almond flour. What I love about this workhorse of a blender is that it’s mighty but small, making it easy to store when it’s not being used. It’s perfect for blending small batches of dressing, whipping up a smoothie, or grinding up nuts. I use this blender more than any others in my arsenal.
Once almonds are completely dry place a handful in a blender.
Pulse the blanched and dried almonds into a powder. Do small pulses to avoid the nuts from getting warm and releasing their oils. You want a powdery substance not a nut butter.
Dump ground almonds into a sieve and sift into a bowl until you’re left with just the larger pieces in the sieve.
Return larger almond pieces back to the blender and repeat the process, pulsing just a few times and then sifting.
Repeat this process until all the nuts are finely ground into a powder and look like the photo below.
Store almond flour in an airtight container in a cool dark location or in the fridge for up to 2-3 months. Freeze for longer storage.
I’m not gonna lie, it takes a bit of time to make your own almond flour, but it’s so worth it! Honestly though, most of the time it takes is waiting for the almonds to dry after blanching them. Home made almond flour tastes great in your baked goods and the best part is how economical it is to make. There’s no need to buy it at the market when you can easily make it at home for a fraction of the cost. It’s not a difficult process, it just takes a bit of time to do it.
Almond Flour
Equipment
- Blender
- fine mesh sieve
Ingredients
- 1 ½ cup raw, unsalted almonds
- water
Instructions
- Bring a pot of water to boil over high heat.
- Drop raw almonds into the boiling water and cook for 30 seconds.
- Remove almonds from the hot water and place them in a colander.
- Rinse almonds under cold running water until cooled.
- Using your fingers pinch off outer skins. Skins should come off quite easily.
- Spread almonds out in a single layer on a large cooking sheet and allow them to dry overnight.
- Once almonds are completely dry place a handful in a blender and pulse the blanched and dried almonds into a powder. Do small pulses to avoid the nuts from getting warm and releasing their oils. You want a poster not a nut butter.
- Dump ground almonds into a sieve and sift into a bowl until you're left with just the larger pieces in the sieve.
- Return larger almond pieces back to the blender and repeat the process, pulsing just a few times and then sifting. Repeat this process until all the nuts are finely ground into a powder.
- Store almond flour in an airtight container a cool dark location or in the fridge for up to 2-3 months. Freeze for longer storage.
Notes
Did You Make This?
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