Video/Recipe: Homemade Almond Flour (2024)

FAQs

Video/Recipe: Homemade Almond Flour? ›

Place almonds, about 1/4 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almonds chunks back into food processor and pulse. Repeat until all almonds are transformed into flour.

Place almonds, about 1/4 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almonds chunks back into food processor and pulse. Repeat until all almonds are transformed into flour.

As mentioned above, almond flour is made from blanched, peeled almonds that have had their skins removed. It's fairly fine in texture and light in colour, lacking the darker specks from the skins. Ground almonds, on the other hand, are the same thing as almond meal – they're just ground, skin-on, unpeeled almonds.

1 cup of blanched almonds are 5.2 ounces, which equals to 147 grams. 1 cup of almond flour made from 1 cup of blanched almonds is 4.2 ounces, which equals to 120 grams. In other words, you get 1 ¼ cups (approximately) of almond flour using 1 cup blanched almonds.

Almond flour is a little more moist than wheat flour, and doesn't have quite the same binding qualities. You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter.

So, if you've ever made an almond flour recipe and had issues with the final product holding together, leaching out the oils or butter, or not rising properly and holding its shape, a likely culprit is that you are using the coarser almond meal, instead of almond flour.

Almond flour isn't a type of milled flour, rather it is simply finely ground almonds. It's typically made with blanched almonds and lacks the dark flecks of skin, though this isn't always the case. It's the main ingredient in French macarons, and commonly used for airy cakes, as well as cookies and quick breads.

That's it! Note that you cannot use any nut flour as a 1:1 substitute for all-purpose flour or a gluten-free flour blend. Instead, use this flour in any recipe that specifically calls for almond meal or flour. Then, store leftovers in an airtight container in a cool, dry place for up to 3 months.

As well as nutritional value—as almond meal tends the have a slightly higher fiber, mineral, and antioxidant content than almond flour. Both products are widely available in most supermarkets and online stores and can be made easily at home.

Is almond flour safe to eat without cooking? ›

Unlike flour milled from grains, it's okay to eat almond flour raw, so go ahead and taste a bit of it if you're interested.

Add almonds to a high-speed blender and blend on high until a fine, powdery flour is achieved. We recommend turning the blender on the highest setting for 5-10 seconds. Then stop, shake the blender container, and hit the sides to shake loose any clumps that have formed on the sides.

Why is almond flour so expensive? There are two main reasons buying flour from almonds at the store is so expensive: 1) Because it's made entirely from almonds, it tracks closely to the price of almonds, and 2) Because of lower demand than wheat flour, almond nut flour is more expensive than other flour.

While blanched almond flour is made with almonds without the skin, unblanched almonds are those that have the skin on. Because unblanched almond flour uses the whole almond, it has a red-brown color and darker brown specks throughout.

Almond flour adds flavor in the form of very mild sweetness (not enough to negatively affect savory recipes), and a certain richness. Baking with almond flour extends the shelf life of baked goods by adding fat, which helps retain moisture.

The more you mix, the more the fat in the almond flour is released and absorbed, resulting in a dry, crumbly texture in your baked goods.

Increase the amount of almond flour by 25%, so for every 1 cup flour, use 1 ¼ cup almond flour. Add extra leavening to offset the density of almond flour. ¼ – ½ teaspoon of baking powder, baking soda, or combination of both will help. Use less liquid in the recipe since the flour adds more moisture.

Don't skip the binding ingredients.

Almond flour recipes rely on eggs and other binding agents such as flax meal, psyllium powder, pumpkin puree, and mashed banana to create a cohesive batter/dough and give the finished results more structure.