Making almond flour at home is easier with this simple step-by-step guide. Homemade almond flour is so much cheaper, hygienic and fresher than your store bought flour & meal. There are 2 ways you can make almond flour at home. One way is to start from scratch with whole almonds (with their skin intact). The other one is to make with store bought blanched almonds or silvered almonds.
In the first method we blanch the whole almonds first, then dry them well to remove any traces of moisture. Lastly grind them to flour in a grinder. The second method just needs to add the blanched or silvered almonds to a grinder & pulse them to get fine flour.
The main difference between the 2 is that we need to blanch almonds at home for the first method. Though it takes some time, this method yields better almond flour which smells fresher. Since blanching is easier I prefer to follow this method.
Sometimes store bought blanched or silvered almonds end up being rancid as they have a limited shelf life. So for best quality almond flour start with whole almonds with their skin intact.
The chances are 50/50. Until we open the pack, never know the quality of flour. Sometimes I regret buying the store bought flour as the homemade quality is so much better.
Almonds to almond flour conversion
1.5 cups almonds yield 2 cups plus one tablespoon of almond flour. To make 1 cup of flour , use 3/4 cup almonds.
How to blanch almonds
1. Bring water to a rapid boil in a large wide pan and off the stove.
2. Add almonds to the boiling water, spread them evenly. Leave them in the water just for one to 2 minutes.
3. Drain them off in a colander, wash under running water.
4. Drain them again. Spread them on a cloth. You see the skin would have been loose now.
5. Peel off the skins. They just come out without much effort. Pat them dry with the dry side of the napkin.
How to make almond flour
6. Transfer these to the wide pan you used for boiling water, make sure the pan is dry. Dry roast them on a medium flame till they look moist free or dry. Do not discolor them. It took about 5 minutes for me to toast. Cool completely.
7. Add to a dry blender.
8. Pulse them in intervals of 30 to 40 seconds. So they don’t release oil. Do not let the grinder become hot or warm as the almonds will begin to release oil immediately.
Almond flour is ready. Store in an air tight jar and refrigerate if you stay in a high humid climate.
Ingredients (1 cup = 240ml )
- 1½ cups almonds
- 8 cups water
- In a large and wide pan, bring water to a rapid boil. Switch off the heat.
- Immediately add almonds to the pan, Spread evenly. Do not crowd them.
- Let them rest for a min or two. Drain them in a colander.
- Rinse under running water.
- Drain them to a colander and transfer to a clean kitchen cloth or absorbent tissues.
- Spread them. The skin is will loosen on its own. You can just remove the skin easily. You can hold each almond in between your thumb and forefinger and squeeze it off inside the napkin to prevent it popping elsewhere in the kitchen.
- Transfer these to the wide pan, and lightly roast them on a low heat until they look moist free. Keep tossing them to prevent discoloring. Cool them.
- Add them to a blender and pulse them in intervals of 30 o 40 seconds. Do not run the blender at a stretch otherwise the almonds will begin to release oil.
- Transfer almond flour in a air tight glass jar and store it in a dry cabinet or in the refrigerator. You can also freeze this for 3 months.
- The almond skin looks loose once you finish the blanching, so can peel the skin very easily. But If you have any problem peeling the skin, can just give a quick rinse again with cold water and quickly transfer and pat them on a dry cloth.
- Leaving the almonds in hot water for longer can make them soft and is difficult to dry them well.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes