Name: How To Make Almond Flour
Prep time: 10 min
Total time: 10 min
Ingredients: 1 Cup Blanched Almonds

How to make almond flour is one of the easiest DIYs on this site!

Equally as easy as how to make almond meal and how to make almond milk, all you need is a handful of blanched almonds and a food processor, and you’re 10 minutes away from homemade flour!

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!

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Why It’s Great!

Recipe Notes

Recipes

Baking Tips

What I Love About Homemade Almond Flour

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.

How to Make Almond Flour Recipe Notes

Making this flour is EASY PEASY. Just 1 ingredient and 1 kitchen tool. Here’s all you need to know:

Ingredient Notes

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.

Storing Tips

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!

Recipes

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.

Important Baking Tips

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.