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.
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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, eh? 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.
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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?
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!
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.
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.
Dan
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.
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?
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!
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!
I love TJ almond meal. I use it to bread anything I am going to fry. I haven’t tried baking with it.
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.
This is awesome! I’ve been wanting to try almond flour but couldn’t justify paying $15 for a tiny tiny bag lol
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!!
What a wonderful birthday present!
My favorite juicer is this Breville model: http://amzn.to/IocAfY Unfortunately, that model is REALLY popular right now, and rather hard to find in stores and online.
Another option, which is actually cheaper right now, is the upgraded model: http://amzn.to/HIlQC7
Happy shopping!
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!
Great post.
I have one question – Did you use the dry container for the Vitamix or the regular container to make the almond flour?
I just used the regular container! (I haven’t actually bought the dry container, since the regular one seems to handle everything I need.)
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?
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!
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
I wouldn’t risk it either, then! How disappointing that there is cross-contamination. :/
Heather, http://www.nuts.com 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.
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!
A broken blender is the PERFECT excuse to upgrade to the Vitamix, if you ask me.
(that’s when I broke down and bought one myself!)
I have this model and absolutely love it: http://amzn.to/HGGgG8
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.
Hi
FYI:
I have used unblanced almond meal in your shortbread cookies and they turned out good.
Oh, good! Thanks for letting us know!
I like to try to get organic when I can. Are almonds one of those foods that doesn’t matter if you don’t buy organic?
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
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.
Hope you ladies enjoy your weekend!
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.
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!
I actually make my own almond flour by making almond milk, dehydrating the pulp, then grinding the pulp down into a flour in the VM. Then you get two uses out of 1!
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.
Hey girl
not sure this is much of a secret but here is video I filmed on how to do it http://girlonraw.com/2010/09/3596/
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
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!
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
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.
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…
Yes, almond pasteurization is required on all almonds in the USA, unless you can find a source directly from a local farmer. Many raw food websites offer imported Italian almonds, though, which are supposed to be truly raw. I’ve also seen the Italian raw almonds popping up at Whole Foods lately!
This is the coffee grinder I use, and I highly recommend it: http://amzn.to/INo9ni
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…
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!
[...] 3/4 cup very fine ground blanched almond flour (like Honeyville, or homemade) [...]
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
Yes, I actually just grind down whole almonds now– it’s quick and easy! Just a little darker, due to the skins…
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?
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.
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!)
Hi Cheryl!
This is the Vitamix model that I own and love: http://amzn.to/HGGgG8
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!
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.
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.
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.
I recommend Ammin Nut Company, http://www.amminnut.com/ 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.
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.
-Almond
-Hazelnut
-Walnut
-Rice
-Quinoia
-chickpea
- Any dried beans (use as thickeners for soups, stews or for making veggie dips
Hopes this helps.
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.
Thanks!!
This $20 coffee grinder works great! http://amzn.to/NdiZTs
As far as blenders go, I haven’t found an affordable one that’s even remotely as effective as the Vitamix…
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.
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.
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
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!
do you soak the almonds before grinding? if so, how do you dry them out?
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.
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.
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.
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!
Enjoyed all comments re. Almond flour. I am interested in whether the flour with the almond skins make it more nutritious or not. Comments.???
[...] flour 1 cup almond flour …..(almond flour or meal can be purchased or save a few dollars and make your own) *1 1/2 cups finely chopped [...]
[...] cup whole-wheat flour* 1/2 cup almond flour (I used Bob’s Red Mill, you can also make your own) 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 eggs 1 tablespoon real maple [...]
[...] I threw back in with some more almonds until I had enough almond flour. (I used whole almonds, Detoxinista suggests using blanched, slivered almonds, but again… I’m [...]
Megan, thank you for posting both options (and the link to the cookies)
. 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!!
[...] c. regular rolled oats 1 c. coconut flakes 1/2 tsp salt 1 tsp cinnamon 1/2 tsp allspice 1/4 c. of almond meal (How to make your own – another great blog – Detoxinista) 1/2 c. mixed nuts, finely [...]
Just a note: Amazon is now selling the almond flour for 43.99
wwww.nutsonline.com/www.nuts.com 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
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!
I usually keep mine on low– too high, and it will become nut butter quickly! I use the tamper to help move them around, too.
Thanks so much for your quick help!
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!
[...] 3/4 cup very fine ground blanched almond flour (like Honeyville, or homemade) [...]
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
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.
Thanks,
Sharon
The “flour” made from almond pulp is very different from store-bought almond flour, thanks to the oil that is removed in the milk-making process. I have found I need to compensate by adding more fat to the mix in any baked goods that I try to use it in!
Thanks for your reply, Megan! I also found the almond pulp flour to be drier. I’ve found no recipes on-line that call for this type of flour, which would, as you mentioned, require additional fat (yum!).
BTW, I found a review of the two most popular commercial brands, comparing their texture. Interesting!
http://www.gluten-free-around-the-world.com/blanched-almond-flour.html . It appears that the difference between the two is the “grind” and NOT that one of them was de-fatted.
Also, make sure you try out my recipe for Raw Cookie Dough Bites: http://detoxinista.com/2013/03/raw-cookie-dough-bites-vegan/
It’s my favorite way to use up the leftover almond pulp!
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.
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…?
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.
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.
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
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!!!!!
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.
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. Nuts.com is a great place to purchase quality products.
Hey everyone,
I just found almond sliver on http://www.nutsinbulk.com/slivered-almonds-1-pound-bulk.html for $7.50/ pound
Just thought you would like to know…
Mark
Hey guys,
I know this is about making your own almond flour but http://www.threelionsfarm.com has really good almond flour. Plus I have made flour from their raw almonds and it was the best I have had by far!
Check them out!
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.