Forget about buying almond flour. Homemade almond flour is so much cheaper and has a way of making you feel like an urban homesteader.
The truth is, it looks harder than it actually is; so purchase a big bag of organic raw almonds and lets get started.
Easy Steps to Making Homemade Almond Flour:
- Boil a pot of water.
- Soak the almonds (about 3 cups). Place almonds in a bowl, cover with boiling water for 1-2 minutes.
- Drain almonds into a colander.
- Pop almonds from their skins and place onto a dry towel during the skinning process – gently rubbing excess water off. Kids love doing this; they can pop across the room if you aren’t careful.
- Dry the almonds on a cookie sheet or plates at room temperature for 2 hours.
- Make the almond flour. I use a Vitamix to make this recipe. Start by placing enough almonds in the dry container to cover the blades. It takes about 7 seconds on high to make the almonds into flour without turning them into almond butter. Use the tamper tool to get the almonds mixing well. The finer the grind – the better.
- Make the flour in batches until all of the almonds are used. I find the almonds are difficult to get an even flour consistency with if you make in a large batch – that’s why I only over the blades. If you have a food processor with a large container you can try and see how the process works to create flour.
- Use the almond flour in any recipe. Store it in the refrigerator for 1 month or 6-8 months in your freezer.
- Almond flour and almond meal are different products. Almond meal is made with the skin of the almonds intact and can drastically change a recipes results.