How to make almond flour


Almond flour is a great alternative to wheat flour, it has a great neutral taste but lacks the carbohydrates and doesn’t even have to be enhanced with nutrients to make it a somewhat nutrient dense food.  The only problem is the stuff is really expensive.  At my local grocery store the following 1 pound bag was available at the low price of only $12.99.  I kept walking and stopped at my grocery store’s bulk bin a purchased slivered almonds for $4.99 a pound.


You can make yourself some almond flour/meal in just a few minutes.  You can use either whole/slivered almonds like below for some darker almond meal which contains more natural antioxidants or…


use blanched almonds to make what is known as almond flour, which will give a more consistent color and texture to wheat flour.


Step #1: Grind the almonds in a coffee/spice grinder.  Pulse until the almonds have a nice fine texture.  Don’t overdo it or you will be making almond butter…which isn’t really a bad thing, that stuff is expensive as well


Step #2: Sift out any large pieces and repeat.  I highly recommend bowl sifter compared to the classic flour sifter since you may get some almond chunks between layers which can be very difficult to get out and/or clean.


The almond flour will last a couple months in the refrigerator or a week or two in your panty. Provided that the almonds store quite a bit longer whole compared to flour form I normally make the flour in very small batches as I need it, but keep a cup in the fridge when I might need a tablespoon or so for a quick addition to a recipe.

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