• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Clean & Delicious logo

  • Recipes
  • Video
  • Food For Thought
    • Intuitive Eating
    • Mental Health
    • Nutrition
    • Weight Loss
  • Resources
  • About
  • Contact
    • Work With Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Twitter
    • YouTube

Home » Recipes » Kitchen Basics » How-To » How To Make Almond Flour

How To Make Almond Flour

Published: May 20, 2014 · Last Modified: September 29, 2019 by Dani

This post may contain affiliate links.
Jump to Recipe Jump to Video Print Recipe

How To Make Almond Flour - Clean&Delicious®

Scroll down to watch the video!

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.

Enjoy!

How To Make Almond Flour - Clean&Delicious®
Print Recipe
5 from 13 votes

How To Make Almond Flour

Course: DIET, how-to, KITCHEN BASICS
Cuisine: American, dairy free, gluten free, low carb + keto, Paleo, vegan, vegetarian
Author: Dani Spies
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Calories:

Ingredients

  • The leftover pulp from your strained almond milk.

Instructions

  • Pre heat your oven to the lowest setting it will go on. For me this is 170.
  • Spread the almond meal out on a rimmed baking sheet that is lined with a silpat mat or parchment paper.
  • Pop in the oven for 3-4 hours until the almond meal is dry and toasty.
  • Once the almond meal is cool enough to handle, pulse in a food processor until you have a fine, sand-like texture.
  • You can store your almond flour in an airtight container and keep it in the freezer to get the longest shelf life.

Dairy Free, Gluten Free, How-To, Low Carb + Keto, Paleo, Recipes, Vegan, Vegetarian, Video almond flour, almonds, Dairy Free, Gluten Free, How-To, Low Carb + Keto, Paleo, Vegan, Vegetarian

About Dani

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Comments

  1. Esther says

    June 19, 2014 at 4:32 am

    5 stars
    Hi, thanks for the recipe for both the almond milk and almond flour… I’ve got a question..my almond pulp had turned into dark brown(cookie color) may I know can it still be used as almond flour? Thanks..

    Reply
  2. Julie says

    November 14, 2016 at 11:11 pm

    5 stars
    I was wondering if I can use a dehydrator to dry out the almond pulp instead of the oven?

    Thanks

    Reply
    • Dani says

      November 15, 2016 at 9:38 am

      5 stars
      yes! That would be a great option.

      Reply
  3. Annie Wallace says

    May 1, 2017 at 8:12 pm

    5 stars
    Hi Dani
    I found your site after my husband was diagnosed with diabetes and had a stroke and was advised to lose weight and eat healthy have found it so helpful, thank you so much. Do you keep each batch separate or do you just put the next lot in on top.
    Thanks

    Reply
    • Dani says

      May 2, 2017 at 9:52 am

      5 stars
      Hi Annie! I usually keep each batch separate:)

      Reply
  4. RAQUEL says

    October 8, 2017 at 10:04 am

    5 stars
    Hi! Dani, i found your channel in youtube while I’m searching for Home made almond milk, thank you for sharing all your recipe’s. i tried to make the almond milk but instead of 4cups water, i tried it in 3cups water for 1cup of almond, and i will be trying the almond flour, and i’m planning to use it for my banana cake, i hope this works well coz this is the first time i’m going to use almond flour to banana cake.

    Raquel:)

    Reply
    • Dani says

      October 11, 2017 at 11:00 am

      5 stars
      Hi! That sounds delicious. I ‘d love to know how the banana cake works out.

      Reply
  5. Janet says

    January 1, 2018 at 11:33 pm

    5 stars
    You have turned my time in the kitchen so enjoyable and fun. I was at the end of my rope trying to find a way to eat healthier and still find food delicious. You’ve done that for me. Thank you so much for your easy to make recipes because of your videos. Thank you also for using easy to find ingredients and teaching me how to use them without wasting!

    Reply
  6. Sara says

    August 1, 2018 at 10:25 am

    5 stars
    Since you add a date in when making the almond milk, does that affect the flavor of your almond flour? Or does the date liquify completely when you blend it?

    Reply
    • Dani says

      August 16, 2018 at 11:32 am

      5 stars
      I’ve never noticed an affect on my almond flour 🙂

      Reply
  7. Bette Best says

    August 14, 2018 at 11:34 am

    5 stars
    What about juicing the pre-soaked almonds? Using leftover pulp for almond flour?

    Reply
    • Dani says

      August 16, 2018 at 11:05 am

      5 stars
      I’ve never tried that! Interesting idea. Does that work?

      Reply
  8. Sharon says

    June 7, 2020 at 11:37 am

    Is it 170C or 170F?

    Reply
    • Sharon says

      June 13, 2020 at 11:45 am

      If it is 170F, would you recommend doubling the setting to 340F to decrease the bake time to 1.5 to 2 hours?

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I’m Dani.

I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS!

Learn more

Reader Faves

Roasted Shrimp & Green Beans

One Pan Roasted Shrimp and Green Beans

meatloaf muffins in muffin tin

Meatloaf Muffins

Brussels Sprouts + Grapes

Roasted Brussels Sprouts and Grapes | Healthy Holiday Side Dish

Turkey Stuffed Zucchini Boats - Clean & Delicious®

Turkey Stuffed Zucchini Boats

Roasted Rosemary Chicken

Baked Chicken And Potatoes

apple-protein-muffins

Apple Protein Muffins

Seasonal Picks

spinach frittata in cast iron pan

Spinach Frittata

warm blueberry crisp with vanilla ice-cream

Blueberry Crisp Recipe

open-faced fish taco on white plate

Easy Fish Tacos

healthy foods

10 Healthy Fridge Staples

blueberry oatmeal muffin cup

Baked Blueberry Lemon Oatmeal Muffin Cups

steamed beets in a white bowl

Simply Steamed Beets

My Ebooks

As Featured On

Footer

Never miss a recipe!

Subscribe to get new recipes + tips via email plus my BONUS smoothie making guide!

  • Recipes
  • Food For Thought
  • Resources
  • About
  • Work With Me

© 2021 Clean & Delicious. Privacy Policy