How To Make Blanched Almond Flour At Home

You can make blanched almond flour at home by starting with raw almonds, removing their skins, and grinding the white nuts into a fine powder.
 
It sounds simple, and honestly, it is—once you know the little tricks that keep your flour light and fluffy instead of turning it into almond butter.
 
If you’ve been buying expensive bags of blanched almond flour at the store and wondering if you can make it yourself, the answer is a resounding yes.
 
In this post, we’ll walk through how to make blanched almond flour at home step by step, including how to blanch the almonds, how to grind them properly, and how to store your homemade flour so it stays fresh.
 
Let’s get to it.
 

How to Make Blanched Almond Flour at Home

Making blanched almond flour at home comes down to two main stages: blanching the almonds to remove their skins, then grinding those skinless nuts into a fine flour.
 
Here’s how each stage works.
 

1. Start with Raw Almonds and Boil Them Briefly

To make blanched almond flour, you first need blanched almonds—almonds with their brown skins removed.
 
Bring a pot of water to a boil, drop in your raw almonds, and let them sit for about one minute.
 
Don’t overdo it, because boiling too long can make the nuts oily and harder to grind into flour later.
 

2. Shock Them in Cold Water and Slip Off the Skins

Drain the hot water and immediately transfer the almonds into a bowl of ice water to stop the cooking process.
 
After a minute or two, pinch each almond between your fingers and the skin should slide right off.
 
This is the step that separates blanched almond flour from regular almond flour, which keeps its skins and has a coarser texture and darker color.
 

3. Dry the Almonds Completely

This is where most people go wrong when making blanched almond flour at home.
 
Spread the peeled almonds on a clean kitchen towel or baking sheet and let them air-dry thoroughly.
 
Any lingering moisture will turn into clumps during grinding, so pat them dry and give them at least an hour, or speed things up in a low oven or dehydrator.
 

4. Grind in Short Pulses

Once the almonds are bone dry, pulse them in a food processor or high-speed blender in short bursts.
 
Stop and scrape down the sides often so the blanched almond flour grinds evenly.
 
The moment you see a smooth, oily paste forming, you’ve gone too far—that’s almond butter, not flour.
 

5. Sift for a Finer Texture

Sift your ground almonds through a fine-mesh sieve to get that soft, bakery-style blanched almond flour texture.
 
Return any larger bits to the processor and pulse again.
 
Sifting takes a couple of extra minutes, but it makes your homemade blanched almond flour behave much more like the store-bought version in recipes.
 

Tips for Perfect Homemade Blanched Almond Flour

A few small habits make a big difference when you make blanched almond flour at home.
 

1. Keep Everything Cold and Dry

Chill your food processor bowl and blade beforehand if you can, and always start with completely dry almonds.
 
Heat and moisture are the enemies of fine blanched almond flour, and cold equipment buys you extra seconds before the oils start releasing.
 

2. Use the Right Amount of Almonds

Don’t fill your processor more than halfway when grinding blanched almond flour.
 
Small batches pulse more evenly and give you far better control, so stick to one or two cups of almonds at a time.
 

3. Add a Little Cornstarch

For every cup of almonds, add about a teaspoon of cornstarch before grinding.
 
It absorbs excess oil and keeps your blanched almond flour light and separated, which is a trick many commercial brands use too.
 

How to Store Blanched Almond Flour

Because homemade blanched almond flour has no preservatives, proper storage is essential.
 

1. Keep It in an Airtight Container

Store your blanched almond flour in a sealed jar or zip-top bag in a cool, dark spot.
 
It will stay fresh for about a month in the pantry, though the clock starts ticking faster than with store-bought flour.
 

2. Refrigerate or Freeze for Longer Life

For storage beyond a few weeks, keep your blanched almond flour in the fridge for up to three months or in the freezer for up to six.
 
Let it come to room temperature before baking so it doesn’t chill your batter.
 

3. Watch for Rancidity

Almonds are rich in oils, so smell your blanched almond flour before using it.
 
A fresh batch smells mildly nutty and sweet, while a stale one smells sharp or bitter—and that’s your cue to start over.
 

So, Can You Make Blanched Almond Flour at Home?

You can absolutely make blanched almond flour at home by boiling raw almonds briefly, slipping off the skins, drying them completely, and grinding them in short pulses until fine.
 
It takes a little patience, but the result is a fresh, affordable batch of blanched almond flour you made with your own hands.
 
Hope this post has helped you understand how to make blanched almond flour at home and how to keep it fresh for all your baking adventures.