Gluten-free flour can be pricey, so why not make your own? This almond flour is great for baking, pretty simple to make, and a lot more cost-efficient.
- Blanch the almonds – you can buy almonds already blanched (without their skin), but it’s pretty easy to do yourself. Boil the almonds for 1-2 minutes. When cool, rub off the skin with a cloth or your hand. Allow to dry COMPLETELY before continuing, to avoid making your flour into almond butter.
- Blend until fine – pulse until you get a fine grain, time will depend on your blender or food processor. Be careful not to over pulse or you will end up with almond butter. Try using a sieve, pouring the mixture through it, isolating the chunkier parts of almond still in need of grinding.
- Use immediately or store in the fridge for 3-6 months