How To Make Your Own Blanched Almond Flour

You can make your own blanched almond flour at home by removing the skins from raw almonds and grinding the white nuts into a fine powder.
 
It sounds fancy, but it’s a straightforward process that takes just a few steps and a little patience.
 
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.
 
All you need are raw almonds and a good blender or food processor.
 
In this post, we’ll walk through exactly how to make your own blanched almond flour, from blanching and peeling the almonds to grinding them into that soft, fluffy texture you need for baking.
 
Let’s get started.
 

How to Make Your Own Blanched Almond Flour

Making your own blanched almond flour comes down to two main tasks: getting the skins off and grinding the nuts fine enough.
 
Here’s how to do each part properly.
 

1. Blanch the Almonds

Start by bringing a pot of water to a boil.
 
While it heats up, prepare a bowl of ice water and set it aside.
 
Once the water is boiling, drop in your raw almonds and let them boil for about one minute.
 
You don’t want to overcook them or they’ll get soggy.
 
After a minute, drain the almonds and immediately transfer them to the ice water bath to stop the cooking process.
 
This quick temperature shock makes the skins loosen up and easy to slip off.
 

2. Peel the Skins Off

Once the almonds have cooled, pinch each one between your fingers.
 
The skin should slide right off, leaving you with a smooth, white almond.
 
If the skins aren’t coming off easily, they may need another quick dip in hot water.
 
This is the key step to making blanched almond flour, so don’t rush it.
 
Toss the skins and keep the peeled almonds in a bowl.
 

3. Dry the Almonds Completely

This step is critical because wet almonds will clump when you grind them.
 
Spread the peeled almonds on a clean kitchen towel and pat them dry.
 
Then let them air dry for at least a few hours, or overnight if you have time.
 
You can also spread them on a baking sheet and dry them in a low oven at around 150°F for 20 to 30 minutes.
 
Just make sure they’re completely dry before moving on.
 

4. Grind in Short Pulses

Add the dried almonds to your food processor or high-speed blender.
 
Pulse in short bursts rather than letting it run continuously.
 
If you grind too long, the oils will release and you’ll end up with almond butter instead of flour.
 
Scrape down the sides as you go and keep pulsing until you get a fine, powdery texture.
 

5. Sift for a Finer Texture

For the best results, sift your homemade blanched almond flour through a fine mesh sieve.
 
Any larger bits left in the sieve can go back into the grinder for another round.
 
Sifting gives you that light, store-bought consistency that works beautifully in cakes, cookies, and breads.
 

Tips for Perfect Blanched Almond Flour Every Time

Making blanched almond flour is simple, but a few small details make a big difference in the final result.
 

1. Start With Raw, Unsalted Almonds

Always use plain raw almonds, not roasted or salted ones.
 
Roasted almonds have already lost moisture and their oils have shifted, which affects how your blanched almond flour turns out.
 
Raw almonds blanch better and grind into a cleaner, lighter flour.
 

2. Don’t Overcrowd Your Processor

Work in small batches so the blades can move freely.
 
Overcrowding your food processor leads to uneven grinding and increases the risk of turning your blanched almond flour into paste.
 

3. Watch the Temperature

If your machine starts to feel warm, stop and let it cool down before continuing.
 
Heat encourages the release of oils, which is the enemy of fluffy almond flour.
 

4. Store It Properly

Keep your homemade blanched almond flour in an airtight container in the fridge or freezer.
 
Because it has no preservatives, it can go rancid faster than store-bought versions.
 
Proper storage keeps your blanched almond flour fresh for weeks.
 

5. Dry Your Equipment Thoroughly

Even a little moisture in your food processor bowl can cause clumping.
 
Make sure everything is bone dry before you start grinding your almonds into blanched almond flour.
 

Why Make Your Own Blanched Almond Flour?

There are plenty of reasons to make blanched almond flour at home instead of buying it.
 

1. It’s More Affordable

Store-bought blanched almond flour is pricey, often costing several times more than whole raw almonds.
 
Making your own blanched almond flour stretches your grocery budget further, especially if you bake often.
 

2. You Control the Quality

When you make blanched almond flour yourself, you know exactly what’s in it.
 
No additives, no fillers, just pure almonds ground into flour.
 

3. It’s Fresher

Bagged flour can sit on shelves for months.
 
Your homemade blanched almond flour is as fresh as the day you make it, which means better flavor and texture in your baked goods.
 

4. Great for Gluten-Free and Keto Baking

Blanched almond flour is a staple in gluten-free and low-carb kitchens because it’s naturally grain-free and mild in flavor.
 
Making it yourself means you’ll always have a fresh batch on hand for your favorite recipes.
 

So, Can You Make Your Own Blanched Almond Flour?

You can absolutely make your own blanched almond flour at home with just raw almonds and a food processor.
 
The process of blanching, peeling, drying, and grinding gives you a fresh, fine flour that works beautifully for gluten-free and keto baking.
 
With a little practice, making blanched almond flour at home will become second nature, and you’ll never want to buy the expensive store-bought bags again.
 
Give this method a try and enjoy the satisfaction of creating your own blanched almond flour from scratch.