Sure, you can buy almond flour at the health food store, but did you know that you can make organic almond flour at home to save money? Plus, with this recipe, you will get a more easily digested almond flour.
Also, I have not been able to find organic almond flour (or almond meal) in my local health food store and when I search online, it’s much more expensive than making it myself.
The thing is, if you want to remove the phytic acid from the almond flour, which makes it hard to digest and could create symptoms for people with gut challenges, you may want to make your own almond flour at home anyway. The key to making them easier to digest is to soak them.
***Shortcut: You can save time if you find organic almonds that have already had their skins removed. I still recommend you soak them overnight to make them easier to digest (unless they have been soaked or sprouted already).
Time to prepare
- 8 – 12 hours to soak the almonds (start soaking the day before you want to use the flour). 15 – 30 minutes to remove the skins and 2 – 6 hours to dehydrate the almonds. After that, it’s 5-minutes to pulse the almonds into flour.
Serves: makes 4 cups almond flour
- 4 cups organic almonds
- 1 TBL sea salt
- First, you will soak the almonds! Soaking almonds removes the phytic acid that makes them hard to digest. To soak your almonds, put them in a glass bowl and fill with filtered water until the water just covers the almonds. Add 1 TBL sea salt, put a cover on the almonds and leave on your countertop to soak for 8 – 12 hours.
- Once you’ve soaked the almonds, drain them, blot dry with a paper towel and remove the skins of the almonds. To remove the skins, squeeze the almonds and the skins should come right off. Be careful as the almonds shoot out of the skin!
- Now you are ready to dehydrate the almonds in your food dehydrator at 115 degrees F for about 2 – 4 hours until they are completely dry. If you don’t have a food dehydrator, put them in the oven for 10 – 20 min on the lowest temperature until they are dry.
- Once dehydrated, pulse the almonds up in your food processor with the S-blade or in a high-speed blender – don’t leave it unattended because the almonds can can turn to almond butter. Pulse them up until you get a grainy mixture that looks like almond meal and you’re good to go!
- Use the almond meal in your favorite recipes. It can often substitute well for recipes calling for coconut flour. If the recipe calls for regular flour, you may have to make some creative adjustments. For example, you may need to add more liquid or adjust spices for the flavor.
- Keep in mind that almond flour does not act like gluten flours, so it will not have the same flexibility or air pockets that regular breads have. It will tend to make better quick bread-style breads than fluffy breads that rise, which is typical of gluten grains.
Store in your refrigerator for a few weeks or in your freezer up to 6 months.
Latest posts by Heather Dane (see all)
- Listening to Your Gut and Heart - April 24, 2019
- Breaking Through Resistance: Following Creative Energy - April 16, 2019
- Love Intuition: Follow the Energy to True Love - April 10, 2019