How to Make Almond Flour

Almond Pulp

Almond Pulp

It's not hard to make your own almond flour, and if you make almond milk you're already half way there because you can use the leftover pulp.

You can either buy almond flour, or do as I prefer and make it yourself from the pulp left over from making almond milk, or grind your own from whole almonds in a food processor or coffee grinder.

If you are going to grind it from whole almonds rather than using almond pulp I would still recommend first soaking the almonds from 5-12 hours and then discarding the soak water, rinsing and dehydrating them until crisp. You can then grind the dry almonds into flour, and they will be much more easily digestible.

How to make almond flour from almond milk pulp

If you use the pulp left over from making almond milk, just spread the pulp out evenly over a dehydrator tray covered with a non-stick Teflex sheet. Depending on how much almond pulp you have you may need to spread it over two or more trays.

Turn the heat to 105 degrees or lower if you want to keep the almond pulp raw for use in raw vegan dishes. Otherwise you can turn the heat up to 110-115 and dry it faster if the almond flour is going to be cooked anyway.

After the almond pulp is dried, put it back into a food processor or coffee grinder to break up any clumps there may be and grind the flour to a finer texture. It's now ready to be used in your recipes.

You can store the almond flour, almost indefinitely. Just keep it out of direct sunlight and heat.

How to make almond flour from whole almonds

Soak the almonds for overnight (or for at least 4 hours), in double the amount of water needed to cover them.

Drain, rinse if needed, and throw away the water.

Dehydrate at 105 degrees F or less for 24 hours or until the almonds are crunchy again.

Store the almonds in a cool place, out of direct sunlight. Grind into flour as needed in a food processor or coffee grinder.

Why soak almonds?

It's important to soak nuts (and beans/legumes and grains as well) to neutralize the phytic acid and enzyme inhibitors that they contain, making them more digestible. If it's not neutralized the phytic acid can bind important minerals like zinc, magnesium and calcium, making it harder for your body to absorb them.

DISCLAIMER: The statements enclosed herein have not been evaluated by the Food and Drug Administration. The products and information mentioned on this site are not intended to diagnose, treat, cure, or prevent any disease. The information and statements found here are for education purposes only and are not intended to replace the advice of your medical professional.

3 Responses to “How to Make Almond Flour”

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  1. Z. Yuzhen says:

    Hi, I have 2 questions…

    1. Is boiling almonds same as soaking them? And will boiling also neutralize the phytic acid and enzyme inhibitor.

    2. Do you use special equipment to dehydrate at 105 degrees F? I only have an electrical oven with minimum temperature at 100 degrees C, that’s about 50 *F.

    Thanks in advance for replying.

    • Donna says:

      Hi Z,
      1. No, and boiling them destroys all the enzymes. I don’t know if it will neutralize the phytic acid to boil them.
      2. Yes, a dehydrator. You could use your oven at that low temp, leave the door open if you have. You have to keep careful watch to not overheat them, but I’ve read of people using their oven to dehydrate food.

  2. demi says:

    i have some questions.i wan tot make almond flour but to save up money and get as much as possible form them i want ot make almond milk first.what is the difference in homemade almond flour from pulp and store bought?besides its more coarse which i have a grain mill and i can make it super fine?should i better use whole almonds for flour to match the store bought behavior in recipes or its the same with almond pulp flour in fine grind?i ams o confused..i just want ot see if ti worth making almond milk and saving for flour or just make flour right away to make the best in recipes…