Does the high price of gluten free or grain free flour keep you from exploring the world of alternative flours?
The cost of gluten free product can be quite prohibitive. Sometimes I feel like you need to win the lottery before embarking down the gluten free isle of the supermarket.
Luckily, it doesn’t have to be this way!
With 4 simple steps you can create your own fresh, fluffy almond flour in the comfort of your home. The best part – you can grind your own almond flour with a regular high-powered blender (I use Vitamix). No grain attachment necessary!
Almond flour is my favourite. You can make pancake batter, gluten free bread, cookies, clean desserts and grain free porridge. The options are almost endless!
Almond flour is also a perfect grain-free, Paleo friendly option for anyone with food sensitives to wheat or grain.
4 Simple Steps. Ready, Set, Go, Enjoy!
1) Measure 1 cup of raw or blanched (skin removed) almonds
(Raw almonds will create more of a almond meal while blanched [skin removed] almonds will create more of a finer store bought almond flour. I use raw almonds all the time and I’m always happy with my results. Try both ways to see which you prefer!)
2) Place almonds into your blender. One cup just covers the blades of my Vitamix (next time you won’t have to measure, just eyeball to save time!)
3) Secure the blender lid and place the tamper inside the blender. Turn blender on high for 7 seconds, using tamper if needed (For Vitamix process on High, Speed 10)
4) Done! Pour fresh ground Almond Flour into a container with a tight sealing lid. You will have beautiful, fluffy flour!
In summary, here are the 4 Simple Steps to Making Homemade Almond Flour in your Blender!
- 1 cup almonds*
*As stated above, you will need a high powered blender for this recipe
- Measure 1 cup almonds
- Place almonds into your blender
- Secure the blender lid and place tamper inside blender (use tamper if necessary to get almonds moving)
- Turn blender on high (for Vitamix use High, Speed 10) for 7 seconds, done!
Using your blender to create homemade flour, meal or nut butters can dramatically reduce your weekly food bill. Buying almonds in bulk can even further your savings.
Make pre-milled almond flour/meal a thing of the past. The savings stay right in your pocket!
Until next time,
108 thoughts on “4 Simple Steps to Making your own Almond Flour”
Good job Hollie!
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I’ve tried but mine turn to slop, must be from oil in almonds did i mixed to long.
Yes, processing too long will turn it into nut butter 🙂
awesome – of course it was so simple. never again pre-made almond flour!
I know…I feel the same way! I’m in love with how easy the process is (not to mention how fresh the flour is!)
Can you toast the flour or would you toast the almonds first?
Hey Jean, out of curiosity, why do you want to toast the flour? I guess you could toast the almonds first if you wanted…
Jean – I toast mine before grinding them into a flour. I think it would be somewhat difficult to toast the flour afterwards… Toasted almonds taste so good 😀
This is so easy! How awesome…
How long with the flour last in airtight container?
Hello, it should last around 3-4 weeks in the fridge and a few months in the freezer. It really is so easy to make 🙂
You have solved a huge want. I dont know why I never looked up how to make almond flour,You are Amazing!! You have truly helped me to feed my family Healthier foods.I have Enjoied your website n IG feed. Having fun in the kitchen….Keep up the Awesome work.
Hi Angelina – Thank you so much for your kind words!
I started this website to share simple, healthy ideas with families like yours. Comments like these make me very happy 🙂
I had read somewhere that I would have to blanch then soak then grind for some nutritional reason? That’s really a lot of steps that are hopefully unnecessary! Can I buy blanched almonds? I want to use the flour mostly for baking. Thank you for this information! So helpful.
Most experts say that soaking first removes phytic acid so you can absorb more nutrients. You can definitely buy them blanched and then follow the same steps from that point on to make your own flour!
Hello. I just read some of the comments about blanching almonds. I believe that blanching is simply soaking in hot water to remove the skin. Soaking actually has a different purpose. You need to soak for at least 24 hours to allow the almond kernel to germinate. That releases nutrients that are very beneficial. As it turns out though, both raw and germinated offer invaluable nutrition. Keep in mind that if you soak the almonds, you can make almond milk using the water! Lovely and creamy. Naturally, there is a process in doing this and you can find easy methods online. Have a great day.
Hi Maria, I love making homemade almond milk! You are so right about the creamy consistency. I really enjoy adding the creamy milk to my coffee in the mornings.
I soak my almonds overnight when making almond milk.
Have a fabulous day!
I just wanted to add that leaving the almond skins ON has a nutritional value. Coupled with the fact that it’s Easier (Yay!) to skip the blanching step and that it provides a greater selection of items depending on store specials each week, I choose to leave the skins ON! Did I mention it’s Easier? 🙂 heehee ~ Almonds with skins left ON taste a little bit “healthier” or “earthier”, so they aren’t perfect for serving desserts to guests (although fine for our healthy family, right?). Here’s a blurb from a healthy web site about the nutritional value of the skins:
“The flavonoids found in almond skins team up with the vitamin E found in their meat to more than double the antioxidant punch either delivers when administered separately, shows a study published in the Journal of Nutrition.” from: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20
Thanks so much for sharing the info! I’m with you on using almonds with skin on for homemade treats for the fam-I do it all the time and family loves them 🙂
I bought roasted, salted almonds the other day (for something else) but then I had a few recipes I wanted to try that called for almond flour, then couldn’t find any at the store I usually go to…wouldn’t you know they’d be sold out just when you want to get it! Can I use these for almond flour or would it be weird tasting?
Hey Joanna! I probably wouldn’t use them for almond flour because of the salt added. I’m not sure how salty they are but that could significantly change the taste of the baked goods (even with reducing the amount of salt called for in the recipe). I would try using the almonds in other ways-perhaps chopped up and added as garnish to savory dishes and soups or added to home-made trail mix
If I can only find salted nuts or only have salted nuts, I wash them. It may not remove every bit of salt, but it takes away most of it.
I’ve been experimenting with using small chopped nuts as a breading for chicken (usually stips or nuggets). Your roasted, salted almonds might be perfect for that…add some other seasonings for what ever flavor profile you want…bread your chicken with the nut mixture and bake…yummo!
The (Gluten-Free!) Food Gurly
Sounds yummy, will have to try that! Thanks! 🙂
Oh, also….does one cup whole almonds make 1 cup flour?
We recently started eating paleo & have been buying almond flour for $10 a pd at our local co-op, I didn’t realize how easy & inexpensive it is to make my own flour. Thank you for a great recipe
Hi Carolyn, thanks so much for stopping by and taking the time to comment! I also can’t believe the price difference. How long has it been since you switched to paleo? How are you finding the transition?
Just new to this but I have done years of study about nuts and seeds the information says to soak the nuts because of the enzymes within them they all have enzyme inhibitors which in themselves cause lots of problems in our bodies
Just wondered if you heard/read that too
Yes, I’ve heard and read about that as well. Soaking your nuts prior to making almond flour or eating them in general is a good habit to get into it. It’s more time consuming as you have to dry the nuts completely before using them to make flours etc. but it will make digesting easier on the body.
You mentioned that you’re new to a whole foods based diet, I’d love to know how you’re finding it? Have a great day!
Has anyone tried this with toasted almonds? I think it would be great as a sauce thickener.
This is a great easy to follow recipe, When I move back to NZ I will look at how to get almonds in bulk as I am thinking making almond oil( cold pressed ) then use the remainder to Make flour.
Another thing that puzzles a lot of people is margarine versus butter and is there a home made alternative ?
Hi Mark, sorry for the delay, I just saw your message now.
Yes, I would always suggest grass fed butter over margarine of any sort. Here is a good article to refer to: http://chriskresser.com/for-a-healthy-heart-stick-to-butter If you are sensitive to dairy, coconut, red palm oil or rendered animal fat are all great options for cooking as they have high smoke points. Hope this helps!
This is a great and easy recipe to follow. But see I’m trying to make my own macaroons and the only ingredient i didn’t have at my house was alone flour so i thought why not try to make my own. Would this recipe for almond flour work to make macaroons? please reply as soon as you can. thank you.
Hi Megan, you certainly can. I’ve seen plenty of macaroon recipes made with almond flour. Here’s one for you! http://www.mommypotamus.com/vanilla-bean-coconut-macaroons-gaps-paleo-primal/
When using almond flour as opposed to other flours such as whole wheat flour in baking, are there adjustments one has to make regarding the other ingredients and the amount of flour required?
I make my own almond milk and am left with the almond pulp. Can I use the pulp as almond flour in baking?
Hi David! Yes you can use the almond pulp for baking! You can dehydrate in the oven at a very low temp or with a dehydrator. Once the pulp is completely dry you can pulse in your blender for a few seconds to create a flour like consistency. There is learning curve when using almond flour instead of gluten flours. I suggest trying some recipes from some online blogs to get a feel for working with nut flours as a first step!
Did I use the wrong almonds? It took forever to peel, after blanching, 12 oz of almonds. Each almond has to be handled individually and the peels make a sloppy, get in the way of everything, mess. Then they have to be dried….sure took me way way longer than a minute. Will buy blanched almonds next time for a bit more money
My apologies. I did not get instructions for how to blanch your own almonds from this site or you. The site I did get it from boasted it only took a minute and I was a bit miffed.
Wow. I bought pre packaged blanched slivered almonds and made my own almond flour.. saved 5 dollars! It literally took maybe 2 minutes from opening the package to pouring the flour on a ziploc. Amazing 🙂 Thank you!
How much flour does one cup of almonds make?
Dawn, I just tried it. I put 3/4 of a cup in my Vitamix. It came out just under a cup.
Sorry Dawn! I must have missed the original comment. I usually measure 1 cup almonds (which just covers the blades) and it comes to just under 1.5 cups of almond meal/flour.
First time making almond flour. Used my Vitamix, and every thing came out great, just one thing though, my flour was rather moist. Is it supposed to be like that, or should I dry out the almonds before making the flour?
Hi Wendy! Did you have your almonds in the freezer or fridge just prior to making your flour? My almonds are room temp before processing.
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Almond milk..I soaked a cup of almonds overnight with a teaspoon of salt in hot water..covered with a towel..in the morning..I throw away floater almonds..they are rancid..then I drain and rinse till water is clear….then I put one cup of almonds to 3 to 4 cups of water into the blender (i did this twice for a total of 8 cups of almond milk)…then blend on low..then high for about a minute…i strain through cheesecloth or nut bag…squeeze out the cheesecloth..dump almond meal onto a cookie sheet…dry out the almond meal at 200 for about 2 hours…blend in blender for a few seconds…if u go longer…bonus almond flour or almond butter! Lol! That almond butter happened my first time making flour!
Thanks for your input Veronica!
A small coffee mill will grind up enough almond flour (blanced or not) for me to use in our favorite sweet potato pancake recipe in about 30 seconds.
Unless I need a much larger amount of flour – I just use the coffee grinder (used only for this purpose so there are no cross flavors) and it works great and takes up very little space on the counter. So if you are looking for a thrifty way to grind almonds – a coffee mill us it. Got mine for $3 at a thrift store. I love my Vita mix – but it is an older model and a pain to clean. The almonds plug the drain hole. 😕
That pancake recipe sounds good! Mind sharing it with me? 🙂
Hi Abbey, I just realized that I don’t have an almond flour pancake recipe on my site! I’ll have to remedy that! I do have a few others though. Most recently, Rice Flour Pancakes. They taste very similar to classic wheat pancakes. Here’s the link: https://simplywholefoods.com/2015/07/22/perfect-rice-flour-pancake-recipe/ If you’re looking for grain free, I do have a couple options (although not almond flour based! :))
Hi Hollie! There wasn’t a reply button next to your comment, so I replied here – I hope you see it!
I’m loosely following a mix of paleo and vegan (life is hard – especially when it comes to baking!) so no grains unfortunately. However, potatoes are my exception. That was actually what interested me in the pancake recipe she mentioned – not the almond flour, though I do use almond flour in baking.
You don’t happen to have any grain-free vegan recipes off hand, do you? 😉 I usually find regular recipes and sub coconut/almond milk for dairy and flax eggs for chicken eggs. It doesn’t always work but when it does it is so worth it 🙂
Hi, did you use the Vitamix wet or dry container? Does it make much of a difference?
Hi Ozzie, I actually use the wet container and find it works better for nut or seed flours! I have both but prefer the wet for this use.
This is exciting to learn. I asked for a dry container for Mother’s Day (today) but I don’t think hubby got the message. And I have an almond pancake recipe the kids wanted to make me. I’m going to try this in my wet container and see how it goes. Thanks, Hollie!
Hi Jill, haha that’s too funny! Sometimes you have to almost spell it out for them 🙂 The good news is that I totally find the regular container much better at processing grain free flours! You should be set for some yummy pancakes. Happy Mother’s Day!
What a great little tutorial! Can I just ask- using my Vitamix blender- can I just set the machine to ‘high’ speed and turn it straight on for the 7 seconds? Or do I need to go through the usual procedure of starting off at low speed and then gradually/quickly speeding up to High- and then leaving it on for the 7 seconds?
Thanks in advance!
Thanks so much! I would suggest using the normal procedure. The blades are going to be pulverizing whole nuts! Going to high/10 would be a bit of a jolt to the Vitamix system 🙂
It works fine to set the Vitamix at 10, hold the pulse down for the five seconds and it comes out fine. If we go for longer than five seconds the edges start to turn into Almond butter. The Vitamix has no problem with starting at a high speed setting.
Hi! Instead of using a vitamix, would my food processor work?
Hi Serena, I’ve never tried with a food processor. You really want to get as fine of a flour as possible and the Vitamix does a really great job. I’ve heard some people try small batches in their coffee grinder but again, I haven’t tried this method. Best of luck!
I tried using a food processor but the flour was lumpy, instead of a fine powder. I’m guessing this could affect my recipes.
I don’t own a Vitamix and I was about to buy one, but I’m reading some bad reviews in amazon and I understand some models are being recalled, so I don’t know if I should go with the coffee mill or consider buying a Blendtec. Any thoughts?
I’ve owned my Vitamix for over 5 years now and love it! I can say that I did have a small issue with my blender a couple years ago but Vitamix took care of the problem. Customer support was able to figure out the issue over the phone by listening to the motor run. I received my new part the following week and it’s worked perfectly since.
I would recommend the Vitamix if you are in the market for a good blender that is capable of doing LOTS of things like flour, nut butters, purees, soups, smoothies. It’s expensive if you are only going to use occasionally. A coffee mill may work for nut flours but I’m not sure how fine the end result will be.
I don’t have experience with the Blendtec so can’t comment on it’s abilities. Hope this helps!
Thank you for kind comments Hollie !!
Your welcome Rosy! Have a great day!!
I don’t have a Vitamix. When I make almond milk, I dry the pulp just by leaving it on parchment paper over night uncovered. Then in the coffee mill and it comes out perfect. But when I try it with just the blanched and dried almonds, it comes out really sticky and unusable. I guess you must really need the Vitamix when using the whole almonds 😦 I do get better results with cashews which I use for breading chicken. Can you substitute cashew flour for almond flour in recipes?
I haven’t experienced my almond meal/flour becoming sticky after processing but I do always use the regular attachment of the Vitamix. I love the tip about leaving the pulp out to dry over night instead of drying in the oven. Thanks for sharing!
Yes, you should be able to substitute cashew flour as long as they are blanched and very finely ground.
I have a vitamix but it only came with a wet container….did you use a wet or dry container to make your almond flour??
Hey Christy, I actually prefer the regular wet container for grain free flours! Sounds like you’re all set to make almond flour 😊
Hi there! Can you make almond flour from left over almond pulp from making almond milk? Thanks! 🙂
Hi Danielle, so sorry I just saw your question! Yes you can BUT you need to make sure your pulp is totally dry. You can google how to dry almond pulp in a low oven. Once it’s dry you’re good to go. I would just give it a whirl in your blender!
I tried making almond flour the other day, but it came out extremely oily and mushy, and almost paste-like. how do I avoid this?
Hello, I’m sorry to hear that your flour didn’t turn out! The nuts need to be completely dry before processing. I wonder, do you store your almonds in the fridge or freezer? Also, you will get the best results with fresh nuts. I’d suggest trying again with totally dry, fresh nuts! Good luck.
Hi, I have just brought a jar of gluten free Almendrina Crema de Almendras in Spain and was wondering what I could make with this .any ideas ?
Hi Deborah, I’m not familiar with that product/brand? If you give me a description I’d love to help come up with some ideas!
If you don’t have a high powered blender a coffee grinder or spice grinder works as well.
Thanks for sharing!
Could we use a food processor instead of a high powered blender?
Hi Majid, the problem with a food processor is the consistency. You really need a high powered blender to achieve the fine “flour” consistency you’d be looking for. I’ve heard some people have had success using a coffee grinder if you don’t have a blender. Hope that helps!
I’ve tried grinding my almonds into a fine meal using a coffee grinder, but always wind up with a “crunchy” meal with tiny unground pieces in the meal. I’ve even tried chopping the almonds before grinding them to have smaller pieces to grind. Is there something I’m doing wrong or is there another way to eliminate the “tiny pieces” leftover? They are giving my baked goods an unpleasant crunch every time I take a bite.
Hi – Coffee grinder might not get the flour as fine as a high powered blender, but my coffee grinder does get it pretty good. I would suggest grinding it longer… that’s the only thing I can think of. How fast does your coffee grinder spin?
I’m not sure how fast my coffee grinder is. I can try to grind the nuts for a longer amount of time. The only issue is that I am grinding other grains at the same time and have a set amount of time to combine this grinding with that kind and don’t want to affect the grains themselves, or they wouldn’t grind completely, thus affecting my baked goods. Is there anything else you can suggest I do to the nuts beforehand, or am I going to need to do them separately (I’m not sure I would even be able to do that since I don’t grind that many of them at once).
Do you blanch your nuts? That helps me get a finer flour (versus an almond meal). What about soaking your nuts beforehand? If nothing works, maybe you could try doing them seperately like you said… that might be what’s messing your almond flour up. Depending on what type of coffee grinder you have you might be able to grind very few at once (with my smaller one, I can grind just one almond if I really wanted to without a problem). Good luck! 🙂
That’s a good idea. I’ll try grinding them separately and see if that helps.
For your other questions, I do not blanch them and don’t want to remove a nutritionally optimal part of the nut, so I would avoid doing that. The same thing with adding water-I don’t want to have the drained water taking valuable nutrients along with it. Let me see if the new grinding technique works the next time I do my baking.
Thanks for the suggestion!
Good luck! Also, just a note: Soaking nuts beforehand can actually be really beneficial from a nutritional standpoint. It can disable some of the phytates and lectins, as well as enhance the nutrients in the nut. There are some good articles out there if you want to Google it… Just a thought 🙂 Either way, hope it all works out!
I thought I would let you know that I tried grinding the nuts separately yesterday like I said I would, and it did help quite a bit. I think there was still just a hint of crunchiness leftover, but it is pretty much gone now.
Once again, thank you! It sure is great using the almonds this way!
Glad it worked out! That’s awesome. I recently made some almond flour from whole, unsoaked almonds by grinding it up in the food processor so it was chynky and then transferring it to my coffee grinder to get it into the flour consistency. It worked out pretty well.
That’s a pretty awesome tip Abbey! Thanks for sharing😊
I was wondering if you use the wet or dry vitamix container? If you use the wet (normal) 🙂 container, do you happen to know if the dry container would work too?
Thank you for posting this!
Hi Dee, I actually use the regular wet container as I find it works better for nut flours. For grain flours like rice flour, I’d suggest the dry container. Hope that helps!
That does! Thank you so much! 🙂
You’re welcome. Have a fabulous day!
Don’t forget to make your Almond Milk, then your Almond Flour! I love Almond Milk in my morning coffee. I will never again buy Almond Milk…..and I will use my Almond Flour for my pups’ cookies and pupcups! Love it!
Hmm, using my Vitamix to make almond milk from soaked almonds, there is just one thing…. there is no pulp!
I gets all the almonds in my milk!! 😉
Any blender will works? I am gonna make macaroons😁
Great recipe! I want to make it ASAP! But could you tell me what a tamper is? Thanks!
Thanks Marg. The tamper comes with the Vitamix. It’s used to help push down the ingredients towards the blades for easier processing.
Hi! I was able to make very good almond flour in a jiffy thanks to your guidance! I first toasted them and then ground them in a mixer.
Yeah! Thanks for the feedback Shekhar!
Hi, question. Why did you toast them before grinding them? Will it prevent caking? Or does it give it better flavor?
Hello. So I have tried making Almond flour in my vitamix. The problem I have it either comes out with the nuts not fully ground with large pieces or if I leave it longer, it starts turning into almond butter! Could it be because I’m putting too much in at a go? I usually try and do 2 cups because I have one of those squat wide containers. Thanks for your help.
Yes, it sounds like you’re putting too many almonds in at once. I process in smaller batches and only add enough almonds to clover the blades. I also prefer the regular container to the grain container for nut flours. Hope that helps!
Was that the wet blade that you used?
Hollie, I just came across your site today, and tonight I used half a bag of almond pieces to make almond flour in my Vitamix. Came out fantastic. Thank you so much. It’s nice to know I can make just small amounts as I need it.
thank you so much, I have a recipe that calls for almond flour and just got so tired of spending so much for a small amount. Thank you for sharing this… blessings to you and your family.
Hi Jerome, You are very welcome! Have a wonderful day.
Hello dear Hollie . I am 66 and never knew how to make almond flour, 4 simple steps to make almond flour was great , I am looking forward for more simple recipes . God bless you . Nader
Hi Hollie! I just stumbled across this while googling the necessity of a grain container for my new Vitamix 5300. It only comes with a 64 Oz wet container. Are you saying I don’t need a dry container to make flours? If so, you have saved me a nice chunk of change!
Hollie Jeakins Photography
That’s right! If you’re wanting to make almond flours or nut flours I find this works better! Just be sure to process in small batches as indicated in my post 🙂