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?

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

226 thoughts on “Make Your Own (Cheaper!) Almond Flour

  1. Yvette

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

    Reply
  2. Mary Yamamoto

    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,
    Mary

    Reply
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    1. Aviva

      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: http://www.bonappetit.com/recipe/blackberry-farm-griddle-cakes
      My kids love them! We eat them without syrup!

      Reply
      1. Naomi Fron

        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

        Reply
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  5. Katie Lewis

    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!

    Reply
    1. Megan Post author

      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!

      Reply
  6. Pam Tully

    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.

    Reply
  7. [email protected]

    Thank you for this post!! I also love almond flour but it does get pricey so it’s a good option to make your own! Will give this a try 🙂

    Reply
  8. jacquie

    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

    Reply
  9. Karel

    My daughter buys almonds from nuts.com on the recommendation of her nutritionist. She has an auto-immune health issue, so it is important for her to be careful. Nuts.com 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.

    Reply
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  12. Donna Short

    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!

    Reply
  13. Jess

    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?

    Reply
  14. Cristina

    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.

    Reply
  15. Kaleena

    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…

    Thx!

    Reply
    1. Megan Post author

      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.

      Reply
  16. Paul

    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.

    Reply
    1. Megan Post author

      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.

      Reply
  17. Kay

    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.

    Reply
  18. Denise

    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!

    Reply
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  20. Cynthia

    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.

    Reply
  21. Maydo

    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!!!!

    Reply
  22. Julie

    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!!

    Reply
  23. Julie

    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!

    Reply
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  25. Amber

    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!

    Reply
    1. Sarah

      almond meal and blanched almond flour are very different in baking. The latter is a a lot lighter, both in color and texture

      Reply
  26. Hollyann

    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!

    Reply
    1. Madi

      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!

      Reply
    2. SamCharles Butler

      Use it to thicken soups and stews. Mix with yogurt fof breakfast, lunch or dinner or in your own veggie burgers so you don’t even need to dry it.

      Reply
  27. anna

    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!

    Reply
    1. Madeleine

      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).

      Reply
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    1. Megan Post author

      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!

      Reply
  29. Abby

    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!

    Reply
  30. Betty

    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?

    Thanks.

    [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]

    Reply
    1. Megan Post author

      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!

      Reply
  31. Betty

    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.

    Reply
  32. jeanine

    Hi,
    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?
    Thanks!
    J

    Reply
  33. Cynthia

    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?

    Reply
    1. Megan Post author

      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.

      Reply
    2. Shelly C.

      Okay . . . So, I know it’s been almost TWO years since Cynthia posted her question, but for others that come through here and see this comment/question raised about quantities of flour created from the quantity of nuts, I’d like to point out/remind people of something that is really SUPER easy to forget!

      She says that from ONE CUP of slivered almonds she got ONE CUP of almond flour. She’s talking about ONE VOLUME CUP to ONE VOLUME CUP.

      She then goes on to say that from an EIGHT OUNCE BAG of slivered almonds she got TWO CUPS of almond flour. HERE in THIS instance you have to remember the EIGHT OUNCE BAG IS BY WEIGHT NOT VOLUME and the TWO CUPS of almond flour created is TWO CUPS BY VOLUME! You have to pay attention to whether something is being measure by weight or by volume.

      I know it can get really confusing! I get myself turned around frequently, and then have my AH-HAAA! moment a few seconds later when I realize I’m trying to compare apples to oranges! It makes it SO much easier when you compare your apples to apples and your oranges to oranges . . . so to speak. 😉 I hope this helps clear up anyone else’s confusion about the measurements! Sure hope my dribble is helpful to someone!

      Great site, by the way! I too just found you after doing a Google search to see what I could find about making my own almond flour. I’ve been making my own almond butter in my food processor, but for some reason, it hadn’t occurred to me until just a couple of days ago that I might be able to make my own flour and save myself some money. NOW, what I’m REALLY interested in is to go and compare the prices of the nuts for blanched vs. non-blanched. I’m guessing that if you blanch the nuts yourself , that it will be even cheaper. I followed the link for your Honeyville brand and I was SHOCKED to see that it had gone up in price by $12.00 and change in the last FOUR YEARS since you had made this post. Unbelievable!

      Reply
  34. Lena

    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.

    Reply
  35. Carolyn

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

    Reply
  36. Wendy Beattie

    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.

    Reply
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  40. Tammy

    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?

    Reply
  41. Kathie

    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!

    Reply
  42. Madeleine

    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!

    Reply
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  44. Evy

    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!

    Reply
  45. Emily

    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!

    Reply
    1. diane

      my trader joes has a lb bag of almond flour for $5.99 so it makes no sense to me to make your own……………..just saying

      Reply
  46. Jennifer

    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.

    Reply
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      1. Penny

        This is a great help as we tried it in the dry container with patchy results. So, with using the Vitamix wet container for 20 seconds….did you use short pulses for 20 seconds? Did you have it on high or low? Or did you start at 1 and work your way up to full speed and then flip quickly to high? (Lots of questions, I know! But my husband spent the better part of an hour slowly grinding a lb of almonds in the dry container and then sifting out the bigger pieces, pulsing more and trying to avoid turning it into almond butter. Thanks, in advance, for your help! We should have looked here first!)

        Reply
  50. Bob

    I recently made a cookie using the almond meal/flower that I think you gave the recipe for which was using the almond pulp and drying it out after making almond milk in the vita mix. The cookies came out awful and I had to throw them away. Could it be perhaps because using that type of Almond flour isn’t good for baking. Help

    Reply
    1. Megan Gilmore Post author

      Almond pulp cannot be used as a substitute for “almond flour” or “almond meal” in any recipe. Most of the fat is removed from almond pulp, and therefore it’s more similar to a grain flour than a nut flour for baking. I recommend ONLY using recipes that call for leftover almond pulp if you want to use that as an ingredient– I have a couple recipes here on the blog specifically for almond pulp, as well as in my cookbook.

      Reply

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