How to make almond flour is one of the easiest DIYs on this site!
Perfect to use in all your almond flour recipes, this stuff is tasty, low in carbs, paleo, AND vegan. Let’s do it!
Psst — Only have almonds with the skin on them? No prob! Use them to make almond meal instead, or check out this how to blanch almonds guide!
Here are all the reasons why you’re going to love this almond flour DIY:
- Latenight baking and just realized you’re out of flour? NO PROBLEM. Now you know how to make almond flour, how easy it is, and how to use it in all your recipes!
- When compared to other nuts, almonds are mild-tasting — which in my opinion is why they make the best low carb flour substitute.
- It takes 10 minutes to make and only 1 ingredient needed to make this kitchen necessity!
- This flour is gluten free, paleo, vegan AND keto. It has 170 calories per ¼ cup, 6 g total, and 4 g net carbs.
Making this flour is EASY PEASY. Just 1 ingredient and 1 kitchen tool. Here’s all you need to know:
Almonds! If your goal is to make FLOUR (see photo difference below), you’ll want blanched almonds, which are almonds with the skin removed.
If you don’t mind tiny brown flecks of skin in your flour, you can use almonds with the skin on. Technically, this is almond meal, but it can be used in lieu of almond flour in your recipes.
Side note — the only difference between homemade almond meal vs. almond flour are the small brown flecks, BUT, storebought “meal” products are often a coarser grain — and if you’re going for an exact traditional flour dupe, the finer-grained almonds the better!
Tools To Make
All you need is a food processor or a high speed blender (such as a Blendtec or Vitamix).
Now (IMPORTANT!), if you want your flour to be fine-grained, you’ll also want a mesh strainer to ensure only the finest grains make their way through. I always make fine-grained flour, as it’s the best substitute for wheat flour in baked goods and makes a huge difference in texture.
This blanched almond flour doesn’t contain any preservatives, or additional ingredients to extend its shelf life, so in order to preserve its freshness as long as possible, I store this flour in the fridge in an airtight container. Mason jars work great for this!
There are SO MANY WAYS to use this flour in low carb, keto, and paleo baking! In fine-grained form, it can be used as an incredible gluten-free substitute for traditional flour.
Here are a handful of my favorite ways to use it:
- Bread! It’s the flour I use in all my low carb bread recipes, from almond flour bread to pumpkin bread to zucchini bread.
- Actually pliable low carb tortillas are the best thing that ever happened to Taco Tuesday!
- Almond flour crackers are the perfect amount of crispy and crunchy.
- COOKIES! I use them in all my gluten free cookie recipes, like these almond flour chocolate chip cookies and these almond flour peanut butter cookies.
- Pie crusts have never been more buttery and delicious than this almond flour pie crust recipe.
New to baking with gluten free flours? There are a few important things you should know in how it varies from traditional wheat flour:
- Follow a recipe first, as gluten free flours can’t be used as 1:1 swaps with traditional flour without a few additional ingredients. It takes some getting used to, but once you stock your pantry and get the basics down, it’s EASY!
- This flour doesn’t contain gluten (the protein found in wheat flour), which binds ingredients together. When baking with gluten free flours, you’ll ALWAYS need to add an ingredient to cover this, such as xanthan gum, psyllium husk, or additional eggs.
- This flour is denser than wheat flour, so we’ll need to add “fluff”. Psyllium husk, ground flaxseed, unflavored whey protein, or additional baking soda/powder are all great ways to do this. I usually rely on a combo of these ingredients for gluten free baking.
How To Make Almond FlourPrint Recipe Pin Recipe
- 1 Cup Blanched Almonds
- Place almonds in a food processor.
- Cover and “pulse” 20 times, using one-second intervals.
- Remove the top and scrape down the sides using a rubber spatula. Be sure to get any flour in the corners of the food processor. Continue the “pulse” / scrape the sides until your flour is the grain size you’re looking for. I usually do this 4-5 times.
- If you’re looking for a “fine grain” (similar to most store-bought almond flours), place your flour in a mesh strainer, and allow the flour to fall below into a wide-mouthed bowl. Place any nuts that didn't pass through the mesh strainer back into the food processor and pulse until they do!
- Store flour in an airtight container in the fridge, and enjoy!
I hope you love this how to make almond flour DIY! Please let me know what you think in the comments below, and how you used this homemade flour!