Make Your Own (Cheaper!) Almond Flour

While I’m loving all of the almond-flour-based goodies coming out of my kitchen lately, unfortunately, almond flour isn’t cheap.

At first, I considered this a natural way to manage my baking habit– after all, I wouldn’t want to use such an expensive ingredient so often— but before long, my sweet tooth won out, and my bag of almond flour quickly disappeared.

I hate it when that happens.

Luckily, the lack of almond flour in my pantry gave me the perfect reason to try making my own almond flour.

I had no idea if a homemade version would work as well as my favorite Honeyville brand, but I figured it was worth a shot!

(And if you happen to have a Trader Joe’s in your area, blanched slivered almonds are pretty affordable!)

For my first attempt at homemade almond flour, I used a food processor to grind the almonds.

I was scared of turning my almonds into almond butter, so I used the “pulse” function to prevent the almonds from getting too blended. After a couple minutes of pulsing, I had a pretty good almond flour!

A little grainier than the Honeyville brand, but good enough.

Next, I tried grinding the almonds in my Vitamix.

Since this blender is SO powerful, it only took about 20 seconds to turn one cup of almonds into a very fine flour! Definitely a better texture than using the food processor, so this will be the method I use from now on.

Of course, simply grinding the flours wasn’t enough to know if they would really work in baking. I had to give them a test-run!

Oh, the things I must do for research.

I made a batch of almond flour sugar cookies, using one cup of the flour from the Vitamix and one cup of the flour from the food processor, and they turned out wonderfully! Perhaps just slightly grainier, thanks to the batch from the food processor, but still perfectly tasty and with a great texture.

I’ll definitely be using the homemade flour again!

Now, for the important part.

How does the cost of making homemade flour compare to purchasing the Honeyville brand?

Let’s do the math:

8 oz. blanched slivered almonds (from my local Trader Joe’s) currently costs $2.49. That comes to about $0.31 per ounce.

5 lbs. of Honeyville Blanched Almond Flour (from Amazon with free shipping) currently costs $36.99. That comes to $0.46 per ounce.

So, that means you’d save $12.19 for each 5 lbs of almond flour that you make yourself.

Not bad! Still not as cheap as traditional flour, to be certain, but definitely worth it for those us wanting a grain-free option.

A few helpful tips for making your own almond flour:

  • One cup of slivered almonds = about one cup of almond flour.¬†
  • One 8 oz. bag of these raw blanched slivered almonds turned into exactly 2 cups of almond flour–> just what you need for my cookie recipe!
  • I only processed one cup of almonds at a time, as I was afraid that trying to blend too much at once would create an uneven texture.
  • If you don’t mind seeing specks of brown in your resulting baked goods, you can also use regular (non-blanched) almonds for a similar result.

I hope this helps you all create even more almond-flour-based goodies in the future!

Reader Feedback: Have you tried making your own flours before? Any good sources to share for cheaper blanched almonds or almond flour?


  1. says

    Ahh this is perfect! The main reason I haven’t tried almond flour yet is because it’s expensive, but I could totally make this myself! I wonder if you could do the same with chickpeas and make chickpea flour… although it’s not really that expensive so it’d probably just be easier to buy it. Bookmarking this one for sure. Thanks Megan!

    • says

      LoL, believe it or not, as cheap as chickpea flour is, i even make my own rice flour too, and NOTHING is cheaper than rice flour. You can also just make coarse rice meal, and use it as a hot breakfast cereal. (I’m celiac, so oatmeal, my love, is off-limits because of the high likelihood of cross-field contamination) and the rice cereal at the store (I think it’s called cream of rice?) is made by Quaker- which means that during manufacturing, it spends a lot of time hanging out in a mill where wheat is also processed! Gah! Luckily, ^apparently we can make our flours ourselves, and still be safe, because whole grains are very hard to contaminate, since they can just be rinsed. :)

      • Lisa says

        One of Trader Joe’s oatmeal that comes in a resealable pouch is specifically gluten-free, safe for celiacs. Also, as mentioned Bob’s Red Mill tries to be also.

    • DanwhoCares says

      Hi Angela.
      i hope you are still reading these comments. I left one for you, but I hit the wrong button and put is under #22 as a reply to “Beginner 28″ by mistake. Please see it there. It might help you.

    • Jill says

      I usually take the leftover almond pulp from making my almond milk (which is done in a blender). Dehydrate the pulp, and then run the dried pulp through my food processor to reduce clumps. Works well for me.

    • Kym says

      You can use your Vitamix with chickpeas or almonds, but be forewarned the noise is just terrible. I either earplug or step outside for a minute or 2. Really hurts the ears! :(

    • says

      @Angela @ Eat Spin Run Repeat I have been getting ready to do a flour post about all different types of flours that you can make at home, cost differences, health differences, etc. I LOVE Hummus and have tried making my own version of “Chickpea flour” before and loved it for my hummus recipe! I have found in my research and in my own trying things out that you can make your own chickpea flour and it honestly costs about the same amount as buying it. I like to grind my own though. It makes me feel like I am not getting any extra fillers or anything in my flour. I will be posting it in about two weeks under my “Food” tab. You can check it out if you would like to.

      Megan! Thank you for this post! It helped me in my research and confirmed a few things I was just pondering but hadn’t actually tried. I LOVE YOUR BLOG just for the record! I hope you don’t mind but in the post I mentioned to Angela about different flours, I hope to link to this post? I hope that’s okay?

      Love and Blessings to you both,

  2. Patrick says

    So glad you posed this, I had a question about almond flour. have you tried using the almond meal from Trader Joe’s in any of your recipes where this almond flour is used? Thoughts?

    • says

      I haven’t tried using the almond meal, but I have seen some SCD books that called for almond flour OR almond meal– so I assume they can be used interchangeably?

      Of course, that’s assuming that you’re not “baking to impress.” I have a feeling the almond meal would create a very grainy texture, which is why most recipes recommend using blanched almonds, so that you don’t have the texture from the skins. Let me know if you end up trying it!

      • Becky says

        I have used the bag of Trader Joes almond meal ($3.99) in every recipe I have tried here and its all good. I first used a $10.99 bag from my local health food store of a pure white almond flour, with the first receipt I tried…the TJ almond meal must have the skins on or be unbleached as it almost has a “wheat” look to the flour/meal. I have found it to have much better flavor and for the price stock up and keep it in the frig to last longer…so its on hand when I’m in the mood to bake! Thumbs up for the TJ almond meal!

        • Rosie@Dogs and Grandkids says

          I love TJ almond meal. I use it to bread anything I am going to fry. I haven’t tried baking with it.

        • Asia says

          I used Trader Joe’s almond meal and I agree…it gives the cookies a great flavor, and I prefer it over almond flour. Plus, it has more fiber, therefore, healthier :). Thanks for the tip!

      • Kate says

        Thank you!!!! I ust found this post about how you make your alomond flour from blanched slivered almonds. I will ge some tomorrow. This helped so much, and answers my previous post. :)

  3. Juliet says

    Hello! Wonderful blog- I look forward to reading every day!I was also wondering what juicer you used; my birthday is coming up and I am going to treat myself to a juicer :) but I’d love to have an idea of what to look for. Thanks!!

  4. says

    This is such a great idea!! My bag of almond flour expired I just realized, so I will definitely try this out and not buy such an expensive bag!

  5. sophie says

    Great post.
    I have one question – Did you use the dry container for the Vitamix or the regular container to make the almond flour?

    • says

      I just used the regular container! (I haven’t actually bought the dry container, since the regular one seems to handle everything I need.)

      • suzanne says

        I was going to ask that question which did you use the dry blade container as I don’t have that. So good to know!! Why don’t you use whole almonds? Why slivered? I would think whole raw almonds would be cheaper?

        • says

          I used the slivered almonds because they came blanched– and I was trying to mimic the popular Honeyville brand of blanched almond flour. When I’m only baking for my own family, we do use whole almonds, because we don’t mind seeing brown flecks of almond skin in our baked goods!

  6. Heather Brandt says

    I don’t know if I can find gluten-free raw almonds to try this out. We’ve had reactions to dry fruit from Trader Joes (it was processed on same equipment as wheat) so I don’t know if I’d risk trying their nuts and not sure if I could find safe nuts anywhere else that would make this recipe less expensive than buying a bag of nuts :(

    • says

      Heather, sells gluten-free raw almonds. I can’t vouch for the safeness of them from a gluten perspective; I bought from them because I need food that’s not corn contaminated and they were mentioned as a possible resource for nuts and dried fruit.

    • Viking says

      Wonderful post about making your own almond flour. I’ve done it for years and it works like a charm. I am VERY cautious with anything from Trader Joe’s. I mostly buy organic frozen fruit, avocados, or organic eggs there if I can’t get to my usual healthfood store. But that’s about all. They do not sell much legit healthy food – read ingredients before purchasing anything. I find very little at TJ’s that isn’t loaded with wheat/soy/salt/sugar/ingredients I can’t pronounce, or doesn’t have a high probability for cross-contamination. (I have a slight wheat allergy/gluten sensitivity which spawned my transition to Paleo eating. Never been happier/healthier). Just be leery about TJ’s food if you are concerned about something like Celiac. God bless!

      • amy guillemin says

        hi–i dont have a vitamix. i have a kitchenaid regular sized food processor and a regular blener. how do you make your almond flour? it got too sticky in the food processor…thanks for any help! amy

  7. says

    Oh, I have been wanting to get a Vitamix for awhile and my poor Ninja just went out! :( What model did you get? Any advice regarding pros and cons? I love almond flour!! I have made oat flour but that’s about it..have a great day!

    • says

      A broken blender is the PERFECT excuse to upgrade to the Vitamix, if you ask me. ūüėČ (that’s when I broke down and bought one myself!)

      I have this model and absolutely love it:

      Not only is it significantly cheaper than the “newest” model, it also seems to be more durable. I’ve seen the newer models break rather quickly, while mine is still running strong! Of course, they’re all covered under a great warranty, but it’s nice that I haven’t had to use it!

      Hope you get one soon! It’s totally a life-changer.

      • Gina Marie says

        I too love my vitamix and will have to try this recipe thank you. Unfortunately I cracked mine yesterday when grinding dried cheese rinds. Thanks for mentioning the warranty. Will look into that. Luckily I bought it at Bed bath and beyond with a 20% off coupon and their exchange policy is awesome. Your recipes are really fantastic. I hope it ok if I share a contest with you that I entered.

      • Will Means says

        When you used your Vitamix did you use the dry blade attachment or the regular blade? We have a Vitamix but don’t have the dry blade.

      • Robin DeMaio says

        That Vitamix doesn’t have the variable speeds, which is CRITICAL to getting the most out of your Vitamix! If you are going to spend money to get one, which I recommend, and I absolutely love mine, get one that has the variable speeds so you can make anything and everything! I got a refurbished one, which has a 5 year warranty. Go to and check out her info! (This isn’t me, it’s just a great source of info and knowledge about Vitamixes) — I’m not getting anything by recommending the site, just passing along what I have learned. Good luck!

    • Kym says

      When looking for a new Vitamix, I would DEFINITELY get the model with the container that is shorter and wider. 2 reasons: 1. Much easier to clean and 2. Fits better under upper cabinets. Other than that, LOVE my Vitamix!

  8. says

    Just wanted to let you know Ange (from Eat spin run repeat) and I are drooling over your blog right now. hehe. Going to try the vitamix juice this weekend! xo

    • says

      Make sure you strain your juice with something that you don’t mind getting stained! I ruined my first nut milk bag doing that… I’ve heard nylons work well. ūüėČ

      Hope you ladies enjoy your weekend!

      • Sharon B says

        Megan, I had a few (unused!) packages of Sheer Energy pantyhose. The legs are sturdy and they work great for straining almond milk or coconut milk.

  9. says

    Perfect! I also love using almond flour, but hold out on purchasing it because of the price. I too thought, “oh I just won’t bake as much.” Yeah right! Thanks for sharing this on the blog. Have a great weekend!

    • says

      I’ve never had luck with turning my almond pulp into flour– the texture is always off! You’ll have to share your secret with me. ūüėČ

        • says

          Oh hey and I just saw you are based in LA. I am coming from Saudi Arabia to Long Beach next week for 10 days – so excited. Any places I MUST see? I am so excited too as I am meeting up with my gal pal Kristen Suzanne (I see you have her in your blog list) too :) xxx

          • says

            Thanks for the video! I’ve actually never been to Long Beach, but I usually recommend avoiding all the tourist-y areas if you plan on visiting LA. I like to take visitors to Griffith Park or the Hollywood sign for a hike, instead!

            Hope you enjoy your visit with Kristen! :)

  10. says

    I’ve really started looking forward to your posts. Love the grain-free desserts. Keep em comin!

    Also, I’d been wondering about the home made almond flour too, so thanks for doing the leg-work! I would have done the same thing you did: try the food processor and then the Vitamix (or vise versa). I’m stocked up on the Trader Joe’s almond meal (have to travel to get to one, so stock up on whatever I can when I can), and you’re right, it doesn’t make very pretty food, but it does the job ūüėČ

  11. says

    Hi! I’m so glad I found this! I have been using Bob’s Red Mill almond flour/meal, not knowing that everybody seems to hate it. I just bought a Vitamix last week, so as soon as Trader Joe’s opens I’m heading out to buy some blanched almonds so I can make my own almond flour! Hopefully it turns out much better than Bob’s Red Mill.

  12. Lynn D says

    Am going to try the almond flour from Azure standard as it has a good
    price and delivers to next town.
    Read on one website about the almond pasteurization that is required.
    so called different stores to find out how their almonds or other nuts
    were treated. Costco said all Kirkland labeled nuts are treated with PPO. Some places steam pasteurize and if roasted , that is considered pasteurizing…
    What coffee grinder do you use? wanted one for grinding up cinnamon sticks,anise seeds…

  13. Dia says

    My concern is that the Trader Joes Almonds are not Organic… and I was under the impression that almonds are one food you want to buy organic…

    • says

      Yes, organic is always ideal, but I’ve found it very challenging to find blanched organic almonds. So, that seems to be the compromise if you want perfect-looking cookies.

      I’ve actually started grinding my own almond meal for baking, since Trader Joe’s does offer organic whole almonds now, so that’s always a good option, too!

      • Cathie says

        I just found a local farm that sells organic raw almonds. Haven’t order them yet, literally just found them. Site is I will let you know how they look when I received them. Made lots of almond milk today, and meal is in the oven right now, getting ready to attempt almond flour. Did I read somewhere that you can freeze almond milk? I made too much. Thank you for such a great and insightful website. Love reading it all.

  14. Grace says

    Hi Megan! So, If you make almond flour using whole raw almonds, with the skins on them, will it just be grainier, or will it be the same with little specks of the skin color? Lots of Love, Thank yah bunches, Grace

      • suzanne says

        Hi Megan I am confused? When I grind down whole almonds it makes my almond butter. Do I need to grind it longer to make flour?

        • says

          Hi Suzanne! When you grind whole almonds into almond butter, they actually go through the “almond flour stage” quickly at the beginning of that process. It only takes 30-60 seconds in a blender (depending on the power) to create almond flour, while it usually takes more than a few minutes to grind them down into butter.

  15. Cheryl says

    Hi Megan, Can you tell me which Vitamix you recommend? I tried clicking the link under your “recommended products” section, but when you click on the Vitamix, it takes you to the page for the juicer :) I did a search myself on Amazon and there quite a few models. I had a little sticker shock when I saw how pricey they are, but considering how much almond flour I use, this would pay for itself for that alone within a year. Now, if only they’d open a Trader Joe’s in my area of PA! (for now, I’ll have to stock up at the one in NJ when I go to visit family once a month!)

    • says

      Hi Cheryl!

      This is the Vitamix model that I own and love:

      It’s an older model, and therefore much cheaper than some of the newer versions– but I also find that it’s more durable! I’ve used the newer model, and actually prefer mine, so I’d buy this one again in a heartbeat. (And will, if mine ever breaks!) If you order it on Amazon, like I did, it comes with free shipping and a 5 year warranty, too!

      With how much almond flour, nut butters and almond milk I’m able to prepare at home, they absolutely pay for themselves! :)

      • Mercedes says

        FYI – Costco has begun carrying this blender regularly in stock and the fancier new version when trade shows have been coming into town. It might be another way to get a discount on this expensive (but worth it) blender.

        • Mary says

          Hi, Vitamix will sell you a “refurbished” mixer for about $100 cheaper; I purchased one through them about 3 years ago, and have been VERY pleased. They also give you the regular “new mixer” warranty, recipe book, etc. and were wonderful to work with over the phone. I’ve purchased the “dry” container since, and the almond flour comes out beautifully fine and fluffy.

    • Carolyn says

      Hi Cheryl, You might also check out QVC for a Vitamix. They have featured one as their today’s special value in January for the last two years. I got my new one for $399 with free shipping. It has a 64 oz container, is variable speed, has a 5 year warranty and came with a cookbook plus a drinks book. I have a 20 year old Vitamix that still works fine, but the new one was such a good buy that I couldn’t pass it up. QVC has Vitamixers on their website regularly too.

  16. Jennifer says

    I recommend Ammin Nut Company, They’re a small family-run place in California. I just got a Vitamix, so I can’t wait to try making my own almond flour! I’ll pick up some blanched, silvered almonds at TJs.

    By the way, for those of you on the fence, if you call Vitamix directly, they can do a 3-payment plan for you. I got a great deal on a refurbished machine that way. Google for a coupon code for free shipping too.

  17. Nancy Michel says

    You can make the following types of flours at home. Using a Vita-Mix is the easiest way, but a food processor, blender or even a coffee grinder (if you don’t need to much) will work.
    – Any dried beans (use as thickeners for soups, stews or for making veggie dips

    Hopes this helps.

  18. Beginner28 says

    I’m just now starting on my Paleo journey and was wondering if anyone knew of any blenders that are not $200+ that would still do the trick? I’m not wealthy and cannot afford a $400 blender!! ($400 is much better spent on bills and groceries!! LOL)
    I would really like to try this, but I am currently lacking a blender.

      • Alessandra says

        I like the Hamilton Beach Wave Maker Blender…Model 56221> It costs around $70 but is totally worth it. We’ve had one for three years at least and have made green smoothies with it almost daily and it is still going strong. Also great for making almond milk. I wouldn’t try to make almond meal in a blender as they are too narrow and would be hard on the blender. If you also have a food processor and did it a bit in the food processor and then a bit in the blender it might work…but a bit is all you need to do as otherwise it will turn to butter.

    • Nicole says

      I have a KitchenAid blender that I paid $100 for at Target. I couldn’t afford a good one at the time either. It had twice the power of the Oster blenders and has worked really well for the 2 years I have had it. I also bought the food processor and I don’t recommend it. The blender works much better for all my needs.

  19. DanwhoCares says

    Welcome to the journey. The thing about the Vitamix besides its awesome power is that blade. it is NOT sharp. Therefore it crushes and mashes its contents rather than cutting and dicing them. I bought a cheap cuisinart portable last year and noticed in cleaning it that its blade can be used 1) sharp side or (repositioned upside down on its stem) 2) mashing side. Since it needs its plastic jar to operate (interlock), I haven’t wanted to use it, but I believe you could. Mine is the cheapest model, the “”Smart Stick with blender grinder attachment” It cost about $40 on sale at Macys.
    Good luck.
    And “Thanks Angela” for starting this post. Megan, I’m also replying to Angela up in #1 position. I appreciated your answer to her noting the conditions in flour mills, even the best of them.

  20. DanwhoCares says

    Angela, I’m glad you are raising these important issues. To put my reply in context, let me digress and give you a bit of history. Sometime over 30 years ago I had a long daily doze of antibiotics and knew nothing about correcting my intestinal flora with acidophilus etc. The result was an overwhelming overgrowth of candida that eventually poisoned me. Twenty years ago I was very ill and was brought to health by a nutritionist who had studied with Dr. Loomis (NESS probiotics founder). The regimen of digestive enzymes and probiotics cured my bronchitis and stopped my asthma and cleared the candida from my brain so I could thing clearly again. Since then when I become careless and eat wheat, sugar, etc. the candida comes back and my brain goes into muddle. (Please remember that is different from Muggle.) Recently the nutritionist took me off ALL grain (except Quinoa and Amaranth) — as well as all sugary things. So I am becoming largely a raw organic foodie. (nuff of this)
    The issue raised has several parts. Why not to buy flour? 1) All commercial flours are made in large machines which require maintenance and lubrication: since a bit of detergent residue and lubricating oil are allowed (by the U.S. Government) to be mixed into the food without anyone getting in trouble OR telling us, you can be assured that pre-packaged has most in it than the basic ingredient. 2) Granaries attract bugs and rodents which leave droppings of which a small amount is allowed in commercial grains and products. 3) Raw seeds and nuts have a germ along with fat, protein, and carbs. Once these are ground (whether roasted first or not) the germ and fat begin to spoil. This is how Betty Crocker (General Mills) made fortunes by selling white flour that is simply starch with the spoilable items removed (and Kellogg and Post made fortunes by doing the same thing with their “corn flakes”). 4) We consumers have no way of knowing how old grain is or how long ago it was ground into flour: it could be years old, like some peanut butter in stores. Manufacturers have ways of concealing rancidity so we do not notice it. 5) We cannot control what goes into commercial flour. Did you know that commercial “whole wheat” flour only needs to be 51% whole wheat flour and the rest can be white flour? Cheaper ingredients are allowed in all flours in small amounts (but that isn’t what we think we are buying is it?). There are other reasons too, but freshness and product control are the main reasons for grinding you own. I hope you continue on this path to a long healthy life.

  21. Lisa says

    Hi, I make almond milk and wondered if I could use the pulp once dydrated in the oven again and blitzed, how long this would last for?

    I seem to have a lot of pulp in the freezer now and not sure what to do with it…

    Thanks :)

    • says

      If the almond pulp is thoroughly dried in the oven, I would imagine it could last a while (maybe up to a month?). The more moisture you remove, the longer it will last at room temperature. Of course, I always err on the side of caution, and prefer to store things in my fridge for longer shelf life!

    • says

      I personally don’t soak mine before grinding. Technically, it would be better if you did soak them (to remove enzyme inhibitors), but then you would have to dry them in an oven or dehydrator. Moist nuts definitely won’t work, and I don’t have that kind of patience! I’ve heard that grinding and cooking nuts does help with mineral absorption, so hopefully that’s good enough. :)

  22. narf7 says

    I make my own almond milk to have in tea (the only milk aside from the more expensive cashew milk to give me a satisfying result with my regular beverage of choice) and I use the resulting almond lees to make almond flour with. I dehydrate the almond mass left over from processing the milk in the slow oven (drying oven) of my wood burning stove until it is well dried and crush the malty mix up to use as almond flour. Its light, fluffy and very flour like and fantastic for using for baking. The maltiness comes from soaking the raw almonds overnight before making the milk and its a very tasty flavour in baked goods.

  23. janaki says

    What a great conversation! thanks to everyone for all the info. I have been ordering almonds from Briden Wilson farms in 10 pound bags, so i know they are raw and untreated. Love them! They taste better than any other almonds i’ve tried. I’m cooking for a family of five so we go through them quickly enough. I’ve never made almond flour though, going to try this week.

    As far as blenders go, I’ve been cooking for twenty years with cheaper blenders. I finally saved up and bought a blend-tec. And I so wish I bought one years ago. It is an absolute worthwhile investment. I don’t even strain my almond milk anymore. My blender suggestion is to stick with $30 blenders or go for the blend-tec or vitamix. Everything in between just isn’t worth it.

  24. Pamela in Puyallup WA says

    I’m loving the great insight of info here! I wanted to point out that Costco has the Blendtec Blender in our stores for $320 right now, and regularly, if purchased online or in department stores, it’s nearly $500. I LOVE it and cannot recommend it enough, if you can save a bit for it and get it. LOVE costco as they warranty things great and returns are a breeze, if need be. The unit they have at Costco also comes with the “Wildside” (larger) blender jar, to accommodate the bigger recipes from making soups, breads, ice-creams and so much more! =) I just got mine about last week (early Oct.) and they were getting down to about 20-ish there, so hurry, if you can! Luvz!

    • kat calder says

      I too have the Blendtec and love it. Fits under the counter and doesn’t need a plunger. Two plusses over the Vitamix in my book and slightly less expensive. Going to try almond flour. Thanks for the tips on this site.

  25. TonyaA says

    Megan, thank you for posting both options (and the link to the cookies) :-D. I’m going to make cookies for my Daddy, who has celiac disease. I have several types of gluten-free flour but no almond flour :/. I do, however, have about 4lbs of almonds! Yay!!

  26. da says has gluten free and vegan everything, nuts, spices, flours, snacks,etd. Just click the gluten free tab and then nuts anbd you will see gluten free almonds and almond products

  27. Melinda says

    I have a Vitamix and was going to try this recipe. How high did you have your Vitamix to grind the nuts for 20 seconds? Thanks!

  28. Christine says

    Why not go all the way and blanch your own almonds. Here’s how: put 1 cup almonds in a 2 cup Pyrex measuring cup and fill with water (filtered) till it covers the almonds. Place in microwave for 2 minutes. The skins slip right off when cooled enough to touch! I’ve been doing this for years saving lots of $$! Love the ideas here!

  29. Sarah says

    Cannot wait to try this!! I am not gluten free but I limit refined carbs because of my body type. I also live in the Middle East where it is nearly impossible to find this!! Thanks :)

  30. Sharon B says

    Jill, Robyn, and Narf7 (and anyone else who makes almond flour from the remaining pulp after almond milk is made), have you also used commercial almond flour? I wonder how they compare, besides the fact that the oil in the nuts makes the flour “moist.” (And we know that homemade is cheaper!)

    I’ve made “regular” (by blanching, removing the skins, and grinding), and “post-almond milk,” but I’ve never had enough of either type to make large enough recipes to compare the quality / characteristics.


  31. says

    I just bought 3 lbs of almonds at Costco for 12.69. If my math is correct that’s 26 cents per ounce. Better than Trader Joe’s price. Best of luck to everyone who is trying to live a better lifestyle. I love web sites like this. Thank you Megan.

  32. Jen says

    Hi, I used a coffee grinder to make blanched almond flour using Trader Joe’s blanched almonds. Works great! I made chocolate chip cookies (based on your recipes) using about 1 cup of almond pulp, with a cup of homemade almond flour and about a half cup of TJs almond meal. Turned out really well, and healthy chocolate chip cookies. I will also try making the cookies without the almond pulp, but I had some and I decided to see how they would turn out.
    P.S. I’ve also seen info about blanching almonds at home. It’s quick and you just pop off the skin (apparently where most of the “anti-nutrients” are), and you could dry them and try to make blanched almond flour this way…?

  33. Nimbrethil says

    Thanks for posting this!

    FYI, you can’t accidentally make a nut butter. It takes at least a good 25 minutes in a food processor to turn any nut into butter, and that’s the bare minimum. The process is faster if you roast the nuts first, and it can also depend on the power of the food processor or blender you’re using, but you’re not going to make a nut butter without deliberately trying, so just a minute or three of grinding any nut…it isn’t going to turn into butter that fast, so no need to stress that detail.

    • Megan says

      You can accidentally make almond butter if you grind your flour in a Vitamix– mine makes most nut butters in just about 1 minute! But, yes, in a food processor it would be nearly impossible.

  34. Nancy Janigian says

    Happily I recently found you Megan :) I can no longer have wheat and we have enjoyed a lot of your recipes. Since we don’t eat meat or fish etc either we rely a lot on nuts but with all the posts above I was concerned since it seems we can no longer get anything without it being laden with pesticides. I wrote to Paramount Farms who supplies costco with a lot of there nuts pistachios almonds … asked them if they used phosmet on their Wonderful pistachios 2 days ago have not heard back and if I had to guess probably will not. I read above that ALL costco’s nuts have PPO used on them does that include walnuts? Will buy TJ’s organic almonds after this thanks for the info on that. I attempt to buy organic most of the time but it is cost prohibitive with all the cooking that I do.

    thanks for all your info :)

  35. Leslie Eriksson says

    Thank you soooo much for this. I live on the island of Crete. While Cretans have some stuff that is different there is no way they have almond flour. I can now make my own. Looking forward as we are LCHF now for almost two years and I have been looking for a flour substitute as long as that!!!! HOORAH!!!!!

  36. marcia says

    I found blanched, slivered almonds at Winco (a big grocery store with lots of bulk bins) for $3.65 for a whole POUND!that’s about 1/2 the price of TJs per pound. Anyone now the best blade to use for making almond flour in a food processor? I don’t have a Vita Mix.

  37. Marilyn says

    I use whole almonds to make my almond flour. I soak them overnight, dehydrate them, use the food processor initially and then to my Blentec to finish it off to a nice flour. I store in the freezer so there is no chance of it becoming rancid. is a great place to purchase quality products.

    • says

      If you have a Grocery Outlet where you live you can get silvered almonds for $3.98 a pound. I will try and ground these in a coffee grinder a Vita Mix I cannot afford. Has anyone ha success with this method?

      • kARA says

        Yes, I do this all the time. Works great. I will likely never buy almond flour again, but rather make it in my own grinder. If you cannot find blanched almonds, like me, you can use raw whole and it will turn out a little cakier, but still useable.

  38. helen says

    hi, i’m new to your website. i accidentally bought a salted roasted almond at sam’s cuz it’s cheaper but i need a raw to make an almond paste and almond flour, i still keep it, tried to make an almond paste and flour it turned out very good and a lot cheaper. i washed and soak it with warm water to remove the skin i put it back in the oven for 10 to 15 minutes to dry and i grind it and it’s very good. i use the flour for joconde impremet. i hope my experience will help your follower, thanks and have a good day.

  39. Rose says

    Love your blog! It’s great to find more grain free recipes. Is there a way to make almond flour from whole organic almonds that still have the skin on them?

    • Megan says

      Yes, I think you’d follow the same instructions, just using almonds with the skin on instead of blanched.

  40. Jamie says

    I have read that you can use the Omega juicer to make nut butters. Would you be able to make almond flour then too or just the butter? Have you tried this machine to make flour and does it work and can you use raw almonds in it? Thanks!

  41. Cynthia M. says

    I used whole almonds to make almond flour with my Blendtec Blender. I had read a suggestion somewhere to run the flout through a mesh sieve (strainer), and then throw any large pieces back in and re-grind. It worked great. Starting with Slivered almonds makes sense because you get a finer grain product right off.

  42. Antonio Spellman says

    do you think it’s ok to do this without soaking the nuts first? wouldn’t the enzyme inhibiters still be present?

  43. Deborah says

    Hey, I’d like to hear another voice about almond flour. I went online and found “5 reasons to avoid almond flour”. The author of the article sounds like she knows what she’s talking about and some of what she says makes sense.(I think) i.e. If you start with a handful of nuts, and grind them into flour, you end with a fraction of the volume you started with. So to follow that strand of logic: One cookie could be 2 handfuls of almonds.
    Can you get back to me on this?
    Signed confused!

  44. Peter says

    Hi Megan,

    Have you ever tried using the Oscar Neo Juicers? They are a cold-press juicer and thus you receive the maximum amount of enzymes and nutrients that would otherwise be missing in a juicer that uses heat.

    Here’s a link:

    A bit expensive but it comes with 12year warranty I think. I have never looked back since I started using it! Now, I must get myself a vitamix!

  45. says

    I am trying to make almond milk today and it seems a bit bland,and I am trying to do the candida diet to get rid of sugar and yeast. Thoughts on the stevia amount to add or just drink it as it is?

    Second, I am using the pulp of the almonds to make my own almond flour and to find a recipe in your blog to make cookies or something using the flour. I will let you know how making my own flour from pulp turns out!

    • Lynn says

      I do the same thing with saving the almond “flour” from making almond milk. Regarding sweetener, I do 1 cup of almonds to three cups of water and after blending thoroughly blend in 3 Tbsp of pure maple syrup and 1.5 tsp vanilla extra (my kids like it a little sweet). It’s really good!

  46. coleen says

    I just found this site today and it’s amazing…so many recipes on here I want to veganize and try :) Just my two cents with the flour…make nut milk, strain it in a nut milk bag, take the leftover pulp, let your Excalibur do its thing, then take the dried pulp and grind it. I’ve used both a coffee grinder and a hand crank grain grinder (this can gunk up a coffee grinder pretty bad) This produces a very light fluffy flour rather than a meal. This works with any nuts, seeds, and coconut (I make my own coconut milk, too). Thing about the coconut, it’s not as dense, so it’ll fly all around the dehydrator. You gotta leave it inside the nut milk bag or find some other way to anchor it while it’s drying.

  47. Anne says

    I bought the big bag of raw almonds from Sam’s Club. I used my food processor to make the almond flour. it is not fine like flour but definitely works for baking. It gives whatever you make a more nutty flavor. I made almond flour banana bread, I really like it!

  48. says

    I am making a carrot soufflé the Paleo way. Using almond flour in lieu of wheat flour, so my gluten free friends can also enjoy this dish for Rosh Hashanah. The packaged flour was $9.00. I used a 1/4 cup of slivered almonds, 18 seconds in the Vita Mix and voila Рbeautiful almond flour in seconds. Thanks for you tips.

  49. Anne says

    Would you recommend this idea? I was thinking of soaking my almonds first, dehydrating them and then making the almond flour in my food processor or nutribullet, it has a blade for milling. The first time I made almond flour I used the raw almonds and my food processor, the cookies came out great but the flour is more grainy. I also made almond flour banana bread the same way but again every bite is very nutty. I was thinking if I did the soak / dehydrate method it might be less grainy, any ideas are welcome, I am a newbie to whole foods like this and I am loving learning and eating more nutritiously

  50. says

    I’ve made my own almond flour and thought that I’d make it easy and buy some. Fresh Market had a tiny bag for 12.99! I was so shocked I walked out of the store. Not to mention I wanted Chia Seeds as well and they were a rip off too. Looks like I’m making my own almond flour from here on out.

    I actually have a good recipe that makes it very close to a flour consistency!

  51. Organic Jiji says

    I found that COSTCO (wholesale club) has whole almonds @ $13 for a 3lb. bag.
    Also, did anyone consider the caloric count? For instance, almond flour has 45 cals. for 2 tablespoons! Be careful when preparing cakes, muffins etc. It can really add up.
    Go Paleo!

  52. Dee says

    Hey there! My name is Dee, I love all your recipes, I’m restricting myself day by day to a more natural, paleo like diet

    However, I’ve read that almond flour is not good for you at all, if not eaten in moderation, and is only best to eat merely once every couple of weeks, this websites states more information, backed up with accurate biological significant information:

    Is that true? According to the website I might stick to coconut flour
    I was wandering, do you happen to have a homemade coconut flour recipe made from dessicated/shredded coconut?

  53. cgblair says

    I imagine you can keep extra almond flour in the freezer. I put reg flour in there all the time and it keeps forever, does NOT get hard and no bug troubles. It is fresh as a daisy when you need it.

  54. Jennifer says

    I went to Trader Joe’s yesterday, that they just opened recently near me. Their blanched, slivered almonds were $3.49 per 8 oz. bag. Not sure if this is going to be more economical for me since it’s $1.00 more per bag. Bummer!

  55. Yvette says

    Love your website and soooo much information. Do you know how long almond meal will last before going bad? And can it be frozen?

  56. Mary Yamamoto says

    Hi Megan,
    Question: Since Bob’s Almond Meal is a little too course, can I run it through my Vita Mix to make it finer like HoneyVille Farms? I have some on hand and want to use before I try making my own as you suggested above.

    Thank you,

  57. Katie Lewis says

    I love this post! I make my own almond flour too using unblanched raw almonds from Aldi. It seems like mine is either really grainy and “Chunky” or it gets a little too far and starts to butter a little bit. I use a Vitamix for mine and I think the power is just really strong but that is really the best way to do it. Any tips on how to get it not to butter? I use a liquid canister so maybe that is the issue?
    I love this post though!!! Thanks for the tips!

    • Megan says

      When I use the Vitamix, I never process more than one cup of almonds at a time to make flour– if you use more than that, and the almonds on the bottom will start to turn into butter, while the almonds on top don’t get ground finely enough!

  58. Pam Tully says

    You need a Thermomix. It mills faster and finer than any other processor ( as well as being able to cook these ground nuts/ grains to make your own economical nut/grain milks.

  59. jacquie says

    I have a bag of sliced almonds with the skins on. Can i use these to make almond flour or must they be slivered without skins. It’s my first time trying this in a vitamix

  60. Karel says

    My daughter buys almonds from on the recommendation of her nutritionist. She has an auto-immune health issue, so it is important for her to be careful. offers so many varieties of nuts, dried fruits, etc., some organic, some not. The almonds she buys are from Spain, are not cross-contaminated, and are not treated with whatever most almonds are treated with that makes them relatively unsafe for our bodies. I tried the almonds she buys and did not like the taste at all, so I’m sticking with Trader Joe’s raw almonds, but she uses them to make almond milk and really likes them for that purpose.

  61. Donna Short says

    I made almond flour for the first time today and I am in the process of making coconut flour as well. I’m so excited to try new things on my quest to a healthier lifestyle. Thanks Megan for sharing your wealth of information with us!

  62. Jess says

    Does almond flour have to be refrigerated or is it okay to leave it in a sealed jar in the pantry? I want to keep it as fresh as possible! Any tips?

  63. Cristina says

    Hi Megan,
    just found your site and am super excited about so many of your recipes.
    Another reason to make your own almond flour is that you have control over which almonds to use.
    Unfortunately all almond orchards that are not organic are sprayed with Glyphosate. And it penetrates the entire plant.
    So, even though I only heard wonderful things about honeyville flour, unless it becomes organic I will pass it.
    thanks again for all the wonderful recipes.

  64. Kaleena says

    I really like your blog, I’ve tried a few things so far pretty good!

    I make almond flour a little differently, I just dry the left over meal from when making almond milk. Once the almond meal is totally dried (I air dry it for a day or two by spreading it out) I simply process it to a fine powder/flour consistency…so I not only make milk but almond flour.

    I wonder if there’s a major difference between our different techniques…


    • Megan says

      I call that “almond pulp flour” because it bakes VERY differently than regular almond flour, as much of the fat and flavor are removed when you make almond milk. I wouldn’t substitute almond pulp flour in recipes calling for traditional almond flour, as the results will not be the same, but I do have a couple recipes on this website that were developed specifically for using leftover almond pulp flour.

  65. Paul says

    Trader Joe’s sells almond meal at $4.99/lb. Doesn’t seem worth the effort to buy the slivers at $2.49 for 8 oz and grind them.

    • Megan says

      Almond meal and blanched almond flour produce different results in baking, especially with cookies, but I actually prefer the cakey-texture that almond meal provides. If you want a crisp or shortbread-like cookie, grinding your own blanched almonds may be worth the extra effort.

  66. Kay says

    For those of you who process a lot of seeds/ nuts into flour or butter, I highly recommend an omega nutrition center which is an auger style juicer. It crushes the nuts and seeds rather than chopping them and keeps them at a fairly low temperature. It will also crush raw cacao nibs, juice hard vegetables and leafy greens, and extrude pasta! The truly wonderful thing about the auger function that sets the omega apart from other juicers, and even the vitamix, is that since it crushes instead of chops and swirls, it does not oxygenate the juice. The micro nutrients and live enzymes are preserved also due to the low heat. A good deal of the fiber is separated from the juice in the process which can be added back in or set aside for use in soups and other recipes. I HIGHLY recommend one as a tool in any organic kitchen. I have been juicing vegetables from my garden and making almond, sunflower seed, cashew and other butters for years.

  67. Denise says

    I tried to make coconut flour today from desiccated coconut. It is VERY coarse. I took it through the food processor and then a coffee grinder. Any suggestions? Can I bake with it? Also, what Vitamix do you use? I know this is an old entry (2012?) haha! Well, I have been googling “coconut and almond flour” today and reading lots of different posts & suggestions. I am new to Paleo and really want to make the most of this by cooking and baking with variety. Thanks for your help!

  68. Cynthia says

    I’m sorry people, non of the almonds mentioned above are really raw. The reason they are so inexpensive is that they have been pasteurized. The FDA demanded that the California growers pasteurize their almonds but that they could continue to label them raw. So many of the health benefits of almonds have disappeared in the process. If you look for almonds from Spain or Italy – they do not do that. A handful of almond growers who protest this mandate have their raw almonds in a “roadside cart” on their website. Really raw almonds are available in health food stores and are labeled – non pasteurized. They run about $10.00 a lb.
    I soak, dry and vitamix these to get great healthy almond flour.

  69. Maydo says

    Well, I am officially a fan!!! I had no idea I could make all these treats and not feel guilty or bad about the ingredients. I am now making my own almond milk, butter and flour for baking treats. I also made my own coconut flour and cant wait to bake with that! thank you!!!!

  70. Julie says

    Thanks so much for the tip! I’ve made three batches in my Cuisineart hand blender/chopper attachment and it worked great! It might be a little heavy on the motor, though, so I wouldn’t recommend using it often. The slivered almonds are so much easier to process than whole almonds. I look forward to trying more of your ingenious recipes!!

  71. Julie says

    Oops – I thought this was the post on almond butter. I’ve made three successful batches of that, but almond flour is super easy in my little machine!

  72. Amber says

    i was also trying to find a cheaper way to make almond flour, but at this price, why not just buy the bag of almond meal from traders at $4.99 a pound! same price and already ground! it’s the cheapest ive found!

  73. Hollyann says

    I’ve thought of using the almond meal leftover from my almond milk making to create almond flour. Have you done this? I hate to see all of that almond pulp go to waste in the compost bin!

    • Madi says

      You sure can! You just have to dry it REALLY well first-I’ve found spreading it out on a baking sheet and putting it in the oven on rather a low temp possible for an extended period of time (check it regularly, but it takes a while) will work well. Once it’s dry you can grind it right up. Unfortunately, a lot of the almond-ness of those nuts went into that delicious milk you made-the fats, liquids, and a lot of the flavour. That means it doesn’t taste-or bake-quite like regular almond flour. There are some recipes that specifically call for it. Otherwise, I’ve found that mixing one part of the “pulp flour” with anywhere from one to three parts regular almond flour (or almond meal if you prefer) works very well depending on what you’re making. It’s all trial and error. Luckily, the errors are almost always delicious!

  74. says

    Can you use the almond pulp that you are left with after making almond milk as a substitute for almond flour in most recipes? Thank you!

    • Madeleine says

      You just let it go too long-you have to give it little quick pulses and watch it carefully. You can check it ten or fifteen seconds in and if it’s still too gritty and grainy you can give it a few more pulses. Trial and error, mate! If you end up with pasty stuff again though, mix it a bit longer and you’ll have almond butter (although some like a pinch of sugar in their almond butter-I like it as-is).

    • Megan says

      I’ve never heard of Almond Blend Flour, but you can check by just looking at the ingredient list– if the only ingredient is ground almonds, it should be the same!

  75. says

    Oh my, I have been trying to make perfect macarons, but I’m SO hesitant to make them because almond flour is so dang expensive! I was about to grind some whole almonds, but thanks to you, I won’t be breaking my processor tonight!

  76. Betty says

    Just recently found your site after searching to see how to make my own Almond Flour – I’ll do anything to help save some money.
    I have a Vitamix 5200 with the 64-oz container – but do not have the dry container.

    I wanted to know if you’ve ever made amaranth flour from grains? Would my wet container work like you said it did for the almonds?


    [I had a Vitamix years ago then sold it (yeah, really dumb move) and recently purchased the 5200 – very similar to my 1st one. Thought I wanted the smaller container & would work for smoothies but I’ve been ‘cooking’ with mine & too often I’m glad I have the 64-oz]

    • Megan says

      I have made amaranth flour in the Vitamix, but I found it to have a very bitter taste, so I didn’t like using it for baking. I don’t have the dry container, either– I use the wet one that it comes with for everything!

  77. Betty says

    Thank you so much for your prompt reply.
    -I don’t think I’ll be baking anything with Amaranth But I’ve not looked over all the recipes. – I’m beginning a 2-wk or more Anti-Fungal diet. So I’ll be staying away from sugar and the usual flours.

    Actually searching for this diet and contents has taken me to sites like this one and I’m learning a great deal about what to eat (or not eat).
    And how to make my own milk, flours, etc (Almond, Coconut, etc.) as well as how to make my own Vanilla. Has been interesting and exciting.

    Thank you for having this site so that we can all learn how to eat & live correctly.

  78. jeanine says

    I really love your recipes but I recently read that almond flour is not so great because it slows your metabolism. I forget where I read this but they strongly recommended coconut flour. do your know anything about this?
    on another note, do you have a low carb recipe site?

  79. Cynthia says

    You mentioned that 1 cup slivered almonds makes 1 cup almond flour. But then you said an 8oz package (usually 1 cup) makes 2 cups almond flour. Is 8oz of slivered almonds 2 cups instead thus 4 cups per pound of slivered almonds?

    • Megan says

      It’s been a while since I’ve made almond flour using these slivered almonds, but all of the measurements are rough estimates and can vary depending on how finely you grind the almonds. If you were to blend the whole bag of almonds into a butter, the 8 oz. would make just one cup of almond butter, but thanks to the airy and fluffy texture of almond flour it tends to take up more volume. On average, 3 cups of whole almonds equals 16 oz. but in my experience the slivered almonds have a different volume when compared to whole almonds. To be on the safe side, I usually grind more almonds than I think I’ll need, just to make sure I have enough almond flour for a recipe. The extras can be stored in the fridge or freezer to extend shelf life.

  80. Lena says

    How long do you leave the almonds in the vitamix and what speed? I get so scared that I’ll end up with almond butter.

  81. Carolyn says

    Also check out Buy Fresh California Almonds. I’ve purchased them and was very happy. No engine oil to sanitize them.

  82. Wendy Beattie says

    Thank you so much …. I work retail and stock/order almond flour! The thought of going paleo has been on my mind and finally jumping in 100%, but was scared to cut out the bread that I THINK my body craves! I have tried making my own almond flour in the past and find my food processor works better than my nutribullet, and found it to be a bit grainy/chunky. Reading your blog has encouraged me to keep trying and not give up ….. trial and error makes a lot of yummy things along the way.
    Looking forward to seeing some insane results to my workouts with this new dietary change.

  83. Tammy says

    Thank you for all your creative ideas! You have definitely made going grain free and dairy free a whole lot tastier! Question about the almond flour. I just made crispy almonds. That is where you soak them over night and then dehydrate them. Could you use these to make the almond flour?

  84. says

    Wow thanks for that! I’m on the Ketogenic diet and this is perfect as I really love baking. Going to use almond flour to make my breakfast Bacon and Avocado muffins…Im so excited!

  85. Madeleine says

    I’m making marzipan for my mum as one of her gifts for the holidays-we all miss it since we’ve moved to the US, but there’s only one place I’ve found that makes even halfway decent marzipan and it’s a 13 hour drive from here. Anyway, I just had to spend about twelve dollars on a 10oz bottle of rose water that I’ll be using a tiny dribble of (it was the only food-grade rose water I could find here) and then almond flour was near on 40$ for a decent size bag-15 for a little one. I was starting to worry until I found this-proper lifesaver you are!

  86. Evy says

    I use the pulp from making Almond milk for almond flour, i just squeze the bag and put the pulp on a baking sheet and dry it carefully on low heat in the oven. Works and tasts just the same,maybe a little lighter, but i could not taste the difference.
    So there you go – Almond milk and almond flour – at the same time!

  87. Emily says

    Unfortunately, the blanched slivered almonds at my local Trader Joe’s are $3.99 for an 8 oz bag, so it’s actually more expensive. Booooooo! Lame!

  88. Jennifer says

    What blade did you use on your food processor to make the almond flour? Did you use a grater or the actual blade? I tried to grind up flax seed and it didn’t work but maybe since almonds are bigger and not as slippery as flax seed it may work.

  89. Aviva says

    I use raw almonds from Costco and throw them in my Ninja. If I want almond meal I go with that. If I want almond flour I dump it in a fine mesh strainer and sift it through. You end up with a very fine flour. I save the left over nuggets in my freezer to “bread” chicken or throw in a cookie recipe. This my favorite gluten-free pancake recipe:
    My kids love them! We eat them without syrup!

  90. Naomi Fron says

    Just found this site, it is wonderful! Husband is diabetic, so limiting carbs and Almond flour makes great deserts. I do not have a Vitamix, but do have a NutriBullet which has a grain blade, that should work I think. Am anxious to try it, but I will watch closely to make sure it doesn’t go into almond butter. Not sure the difference between the power of Vitamix and Nutribullet. Keep those great tips coming


  1. […] I finally did it! I make gluten free pancakes. My husband is on the gluten free boat so I thought I would try my hand with something easy. Being a lover of your traditional pancakes, I was a little skeptical on making (and enjoying) these. The consensus; they are good, not great, good. Reason being-I think, is that the almond flour I made in my food processor did not create a fine powder, I heard a Vitamix would make the consistency I am in search of but I just can’t justify spending that kind of money. The texture of the pancakes were gritty. Which was fine, it actually made them seem more savory, if that makes sense. After the whipped cream, fruit piled on top, and the maple syrup, however, in the end, it tasted more like dessert – YUM! For the next round, I may use my coffee grinder to try and attain a more flour-like consistency. I’ll keep you posted. Here is the link for homemade almond flour. […]

Leave a Reply

Your email address will not be published. Required fields are marked *