How Do You Make Your Own Almond Flour

You can make your own almond flour at home by blending blanched almonds into a fine powder, and it takes just a few simple steps.
 
It’s a great way to save money and ensure your almond flour is fresh and free of additives.
 
All you need is raw almonds, a blender or food processor, and a little patience.
 
In this post, we’ll walk through exactly how to make almond flour at home, from choosing the right almonds to storing your finished batch properly.
 
Let’s get to it.
 

How Do You Make Your Own Almond Flour?

Making your own almond flour is straightforward, but there are a few key details that make the difference between a fluffy success and a greasy mess.
 
Here’s the process broken down step by step.
 

1. Start With the Right Almonds

The most important step in how to make almond flour is choosing blanched almonds, not raw almonds with the skins on.
 
Blanched almonds have had their brown skins removed, which gives you a light, fine flour that works beautifully in baking.
 
If you use almonds with skins, your almond flour will be darker and slightly bitter in taste.
 
You can buy blanched almonds ready to go, or simply blanch raw almonds yourself by soaking them in boiling water for about a minute and then slipping the skins off.
 

2. Dry Them Completely

Before you make almond flour, your almonds need to be bone dry.
 
Any moisture left on the nuts will turn into clumps and paste once you start blending.
 
If you blanched your own almonds, spread them on a baking sheet and let them air dry, or pop them in a low oven at around 200°F for 10 to 15 minutes.
 
Let them cool completely before moving on to the next step of making your almond flour.
 

3. Blend in Short Pulses

This is where most people go wrong when they make their own almond flour.
 
Add your almonds to a food processor or high-speed blender, but only fill it about halfway.
 
Then pulse in short bursts of a few seconds each, scraping down the sides in between.
 
If you blend continuously, the heat and friction will release the oils and you’ll end up with almond butter instead of almond flour.
 
Keep pulsing until you reach a fine, powdery texture that resembles store-bought almond flour.
 

4. Sift for a Finer Texture

Once your homemade almond flour looks ready, sift it through a fine-mesh sieve.
 
This step separates the super fine powder from any larger chunks.
 
Return those bigger pieces to the processor and pulse them again.
 
Sifting is what gives your almond flour that light, bakery-quality texture, so don’t skip it when you make almond flour at home.
 

Tips for Making Almond Flour at Home

Once you know how to make your own almond flour, a few extra tips will help you get consistent results every single time.
 

1. Freeze Your Almonds First

A quick trick for making almond flour is to chill your almonds in the freezer for about 15 minutes before blending.
 
Cold almonds resist releasing their oils, which helps you achieve a finer flour without accidentally making almond butter.
 

2. Use the Right Equipment

A food processor or a high-powered blender like a Vitamix works best when you make almond flour.
 
Small bullet blenders tend to overheat and turn your almond flour into paste quickly, so use them with caution and small batches.
 

3. Work in Small Batches

When you make your own almond flour, always process one or two cups of almonds at a time.
 
Overfilling the bowl means uneven grinding, and you’ll end up with some powdery flour and some oily clumps.
 
Small batches give you that even, fluffy almond flour you’re after.
 

How to Store Homemade Almond Flour

Storing your almond flour properly keeps it fresh and extends its shelf life.
 

1. Keep It in an Airtight Container

Transfer your fresh almond flour to a sealed jar or airtight container as soon as it’s cool.
 
This protects your almond flour from moisture and odors that can ruin its delicate flavor.
 

2. Store It in the Fridge or Freezer

Because homemade almond flour contains natural oils, it goes rancid faster than white flour.
 
Keep your almond flour in the fridge for up to two months, or in the freezer for up to six months for longer storage.
 
Just bring it to room temperature before baking so it blends evenly into your recipes.
 

So, How Do You Make Your Own Almond Flour?

You can make your own almond flour by blanching almonds, drying them completely, and pulsing them in short bursts until fine and powdery.
 
Sifting and working in small batches gives you that light, fluffy almond flour you’d pay premium prices for at the store.
 
And storing your almond flour in an airtight container in the fridge or freezer keeps it fresh for months.
 
Hope this post has helped you learn exactly how to make almond flour at home, so you can enjoy fresh, additive-free almond flour in all your favorite recipes.