Ready to use your homemade almond flour? Try it in my almond flour waffles, almond flour brownies, and almond flour sugar cookies next. When I’m watching my carbs or making a gluten-free treat for friends, I sometimes find myself quite limited with what I have to work with–especially when it comes to pantry staples. As someone who loves experimenting in the kitchen, I’ve tried almost every flour alternative. Some are better than others, but none are as good as my homemade almond flour!
Why I love this recipe
It’s so easy. All you need is one ingredient and one food processor, and it’s ready to use in minutes. Cheaper than store-bought. Compared to name-brand flours, mine comes in at pennies on the dollar. Make it whenever you need it. When I open my baking cabinet and only find little cobwebs, I used to feel defeated. Now, I just whip up a batch of almond flour. Versatile. With a slightly nutty flavor compared to wheat flour, it’s a great addition to cakes and cookies or a grain-free substitute for gluten-free or keto recipes. Full of health benefits! It’s naturally gluten-free, low-carb, fiber-rich, and surprisingly high in protein, vitamins, and minerals.
Ingredients needed
Blanched OR raw almonds. Look for specifically ‘blanched’ organic almonds, as any other kind won’t give us the proper texture. If you can’t find blanched almonds, use skinless chopped, slivered, or flaked almonds.
How to make blanched almond flour
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Contrary to its name, almond flour isn’t actually flour. It’s made of almonds ground into a fine texture. As opposed to almond meal (made from whole almonds), I prefer blanched almonds, as they make for a lighter, more flour-like product. Step 1- Blend. In a high-speed blender or food processor, add the blanched almonds and blend until a superfine powder remains. Shift the flour with a spatula and continue blending until smooth. Step 2- Store. Transfer the flour to a sealable container or jar.
Arman’s recipe tips
Scrape down the sides of the blender. So it gets evenly blended. Take your time. Blend slowly, lest you accidentally turn your flour into almond butter (not that that’s such a bad thing!). Blanch your almonds. Place them in a mixing bowl and cover them with boiling water. Let them sit for about 1 minute, then drain them and place them on a kitchen towel. Rub the skins off with the towel, then let them dry completely.
Storage instructions
To store: Almond flour can be stored in an airtight container at room temperature for up to six months or in the refrigerator for up to one year. Generally speaking, if you want to substitute regular flour for almond flour, stick to a 1:1 ratio. You’ll want to add more liquid or egg to bind the almond flour as it’s not as absorbent. I suggest sticking with recipes that have been tested with almond flour, as the taste and texture can sometimes be drastically different. To freeze: Place the flour in a freezer-safe bag and store it in the freezer for up to six months.
Frequently asked questions
Recipes using almond flour
Almond flour pancakes Keto crackers Keto bread Almond flour muffins Or any of these almond flour recipes
