Blanched almond flour is made from almonds that have had their skins removed. This process results in a lighter, fluffier flour compared to almond meal, which is made from whole almonds with the skin intact. Blanched almond flour is ideal for baking as it provides a softer texture to baked goods, making it a preferred choice for recipes like cakes, cookies, and pancakes.

Cost-Effective: Homemade almond flour is significantly cheaper than store-bought options.
Freshness: You can make it as needed, ensuring you always have fresh flour.
Quality Control: By making your own, you can ensure that the almonds are of high quality and free from additives.

Blanched almonds: You can use raw almonds, which will be blanched during the process.
Water: For blanching the almonds.

There are two methods to blanch almonds:

Method 1: Boiling Water

Boil Water: Bring a small-medium saucepan of water to a rapid boil.
Add Almonds: Place the almonds in the boiling water and let them sit for about 1 minute.
Drain and Cool: Remove the saucepan from heat, drain the almonds using a colander, and rinse them under cold water to cool them down.

Method 2: Pouring Boiling Water

Prepare Almonds: Place almonds in a heat-proof bowl.
Pour Water: Boil water in an electric kettle and pour it over the almonds. Let them soak for 2 to 4 minutes.
Cool and Drain: Drain the almonds, then rinse under cold water.

Once blanched, the skins will be loose. Squeeze each almond gently between your fingers to remove the skin. Be careful as some almonds may fly out during this process.

After peeling, place the almonds on a paper towel to dry. It’s essential to ensure they are completely dry before grinding to avoid clumping.

Use a Food Processor: Add the blanched and dried almonds to a food processor or high-speed blender.
Pulse: Blend the almonds in short bursts, scraping down the sides as necessary. Be careful not to over-process, as this can turn the almonds into almond butter.
Sift: Once you have a fine powder, sift the flour through a fine mesh sieve to remove any larger chunks.

Transfer the almond flour to an airtight container. It can be stored at room temperature for up to six months or in the refrigerator for up to a year. For longer shelf life, consider freezing it in a freezer-safe bag for up to six months.

Blanched almond flour is made from skinless almonds, resulting in a lighter color and fluffier texture. Unblanched almond flour, made from whole almonds, has a coarser texture and a darker color due to the skins.

Yes, you can use other tree nuts to make flour by following a similar process. However, the flavor and texture will differ.

Making your own blanched almond flour is a straightforward process that can elevate your baking. Not only will you save money, but you’ll also enjoy the satisfaction of using freshly made almond flour in your recipes. Whether you’re preparing gluten-free treats or simply looking for a healthier alternative, homemade almond flour is a fantastic choice. Give it a try and enjoy the benefits of this versatile ingredient!