How To Make Almond Flour At Home

Almond flour is a staple for gluten-free baking and probably one of the most popular gluten-free alternative flours available. (Probably in no small part because it’s one of the lowest-carb flours available.) That said, it can be a little expensive, especially if you use it a lot. That’s why today, we will see if it can be easily made at home using much cheaper store brought almonds!

What Kind Of Almonds Can I Use To Make Almond Flour?

There are a few rules to keep in mind when purchasing almonds to make gluten-free flour. The first rule of almond flour is to buy skinned and blanched almonds or slivered almonds. If you buy almonds with the skin on them and use them, that will make almond meal instead of almond flour. If you cannot find blanched or slivered almonds, you can blanch and remove the skins yourself though this is a little tedious.

To blanch almonds, bring a pot of water to a boil and add the almonds. Boil for 1-2 minutes, remove from heat and drain in a colander. Rinse with cold water, let cool and slip off the skins. It sounds easy, but it is actually quite tedious, and a lot of the time, the skins don’t slip off very easily!  

The almonds should not be toasted and have no added salt or seasonings, as this will affect the flavor of the flour. So, now you have your plain, blanched or slivered almonds in hand, let’s talk equipment. 

Do I Need Any Special Equipment To Make Almond Flour At Home?

You will need a high-powered blender or a Vitamix and a rubber spatula. Make sure the blender is decent as nuts can be difficult to grind, and if the blender is weak or the blades tend to blunt, you will end up with big bits of almond in your final product. 

Ingredients To Make Almond Flour At Home

1 cup of almonds.

How To Make Almond Flour At Home

Making the flour is very simple with the right equipment and ingredients! 

Step 1 – Add the almonds to the blender. 

Step 2 – Secure the lid and place the blender on high speed. 

Step 3 – Let the blender run for 30 seconds. 

Step 4 – Use the rubber spatula to scrape down any large pieces that didn’t blend properly and all the bits stuck to the sides. 

Step 5 – Continue blending in 30-second increments and scraping in between until all of the almonds have been ground into a smooth flour consistency. Be careful not to over-blend, or it may turn into nut butter!!

And there you have it! Fresh almond flour made at home.

Notes/Tips/Troubleshooting 

• If you want ultrafine almond flour for making something like macarons, you can sift it a few times and keep the more finely sifted part, but this means your yield will be less, and it still might not be fine enough. Commercial machines are better for getting that fine grind. 
• Doing the flour in increments is essential so that you do not over-blend and can check that the flour is the right consistency as you go. Depending on your blender, the number of times you will need to pulse the almonds will vary. My blender is probably a moderate strength, and I had to give it 5 spins. 
• The fresher the almonds, the better tasting the flour. 
• Nuts can go bad pretty fast, so only make as much as you need for the next five days. 
• One cup of blanched almonds gave me a yield of around 1 1/4 cups of flour.

Nutritional Facts

¼ cup of almond flour contains:

• 160 calories
• 6 grams of carbohydrate
• 4 grams of fiber
• 2 grams of sugar
• 12 grams of fat
• 6 grams of protein
• GI of whole almonds: 15

FAQs

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