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Homemade almond flour is a lot easier to make than you might think, especially if you are already in the habit of making homemade almond milk.
Technically speaking, all you have to do is dry out and grind up the almond pulp (aka the fat + protein) that is leftover once you soak your almonds and strain out the milk.
Almond flour is a great alternative for anyone who has gluten sensitivities (since it is gluten free). It is also high in protein and low in carbs making it a popular choice in the ‘paleo world’ and popular amongst those on a low carb diet.
While almond flour is rich in nutrients, it is also extremely energy dense (read: high in calories) so when all is said and done you want to look at your own dietary-nutritional goals and make it work for you.
As for me, I always have some on hand because I make it every time I make my almond milk (which is pretty much every week). I like using it in pancakes or baked goods and sometimes even to bread some fish or chicken. If you need some inspiration on how to use your almond flour, be sure to check out Elana’s Pantry, she has by far the most comprehensive resources for almond flour and the most delicious, drool worthy recipes as well.
This recipe is based on 1 cup of raw almonds and yields about 1 cup of almond flour. I like storing my almond flour in the freezer to get the longest shelf life, but be sure to bring it to room temperature before using, simply to save your sanity from having to break up frozen clumps of almonds.