Learn how to make almond flour at home! Then, use it in gluten-free baking recipes, or add it to regular baked goods for an extra-moist texture.
Whether you’re gluten-free or not, almond flour is a fantastic ingredient to keep in your pantry. Like coconut flour, it’s paleo-friendly and is often found in grain-free baking recipes. However, my uses for it don’t end there. I love to combine it with all-purpose or whole wheat pastry flour to give regular baked goods an extra-moist texture.
Lately, I’ve taken to making my own almond flour at home. From start to finish, the whole process takes under a minute, and it’s much more cost effective than buying it at the store. Read on to find my method for how to make almond flour, along with my favorite almond flour recipes!
How to Make Almond Flour
Making almond flour at home is quick and easy! Here’s what you need to do:
- Start with 1 1/2 cups blanched slivered almonds. Because blanching almonds removes their skins, blanched almonds will yield a finer, more delicate texture than regular ones.
- Add the almonds to a high-speed blender, and process until they look just finer than bread crumbs, about 10 seconds. Stir to loosen any clumps or large chunks near the blender’s base, and process for a few seconds more. Be careful not to blend them for too long, or they will turn into almond butter!
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.
Favorite Almond Flour Recipes
Once you have almond flour on hand, you’ll find so many ways to use it! Toss it with nuts, brown sugar, and old-fashioned oats to make a gluten-free topping for an apple crumble or any fruit crisp, or roll it into energy balls like the Matcha Pistachio Date Balls on page 260 of Love and Lemons Every Day. Alternatively, use it on its own or in combination with other gluten-free flours to make gluten-free cookies, muffins, or pancakes. I use it in these gluten-free recipes:
- Gluten-Free Pancakes
- Almond Buckwheat Waffles, page 51 of Love and Lemons Every Day
- Apple Cinnamon Oat Muffins, page 57 of Love and Lemons Every Day
- Flourless Chocolate Chip Cookies, page 241 of Love and Lemons Every Day
- Tahini Pomegranate Almond Cookies
- Oatmeal Breakfast Cookies
I also like to combine it with regular all-purpose or whole wheat flour to give cakes, cookies, and other baked goods an extra-moist texture. Find it in these recipes:
- Vegan Lemon Muffins
- Blueberry Muffins
- Healthy Banana Bread
- Best Zucchini Bread
- Vegan Sugar Cookies
- Cranberry Pistachio Chip Cookies
- Lemon Cake (Dairy-free!)
- Pumpkin Cake
- Yogurt Pound Cake
More Gluten-Free Basics
If you love this almond flour recipe, try making one of these gluten-free basics next:
- Homemade Oat Flour
- Perfect Brown Rice
- Cauliflower Rice
- Fluffy Quinoa
- Zucchini Noodles
- Spaghetti Squash
- 1 1/2 cups slivered almonds
- Blend the almonds in a high speed blender until they become a fine meal, about 10 seconds, depending on your blender.
- Stir to loosen any large clumps or almond pieces near the base of the blender. Don't over-blend or your almonds will start turning into almond butter.
- Use in any recipe that calls for almond flour or almond meal.
Can this be made in a food processor instead of a blender or will it turn into almond butter faster?
Hi Kim, I think it’ll turn into almond butter first.
How long can you store the almond flour ?