Almond flour is a popular ingredient in low-carb baking recipes and a gluten-free alternative to grain flour. Here we will explain how to grind whole almonds and what to pay attention to when it comes to fat content.
How to make almond flour yourself
Baking with almond flour has the advantage of saving carbohydrates and making gluten-free sweets compared to baking with wheat or spelled flour. Many also appreciate the nutritional value of almond flour: it is rich in vitamin E, potassium, magnesium and zinc, among others. Depending on the recipe, you can simply grind whole-grain almond flour and use it directly in the dough, or additional steps are required. Because natural almond flour is high in fat, which is not desirable in all baking or has the proper baking properties. Therefore, ready-to-use almond flour is deoiled or partially deoiled. So there is a crucial difference between almond flour and ground almonds: you should definitely keep this in mind if you want to bake low-carb cakes and other treats with almond flour.
Provide the equipment, prepare the almonds.
To grind whole almonds, you need a blender, coffee grinder, or food processor. It will not work without one of these devices. An oil press is also needed for almond meal without oil. When the kitchen utensils are ready, whole almonds can be prepared. It is best to soak the seeds of stone fruits overnight, this makes them more digestible. Boil them for two minutes and drain the almonds. Now the brown skin can be easily removed. You can also leave it on, but many specialties work better with white almond flour. For example, if you make your own almond flour for macarons, it should be as fine as possible. And this is only possible without skin. After the blanched almonds have dried for several hours, they can be ground. Here it is important to wait for the right moment before the flour turns into mush. Depending on the kitchen appliance, less than a minute is enough for processing. The finished flour goes to the oil press to degrease. You can also make almond flour yourself with ground almonds. Then all you have to do is squeeze out the oil.
Properly store homemade almond flour
Whether you want to bake our low carb cookies with natural almond flour or use the oil-free version for your favorite recipes: you must store the flour carefully, as it quickly goes rancid. It is best to wrap it well and put it in the refrigerator or in a cool place in the basement. It will keep for up to six months. BTW: If you make almond milk yourself, you can turn the grounds into flour. To do this, dry it in the air or in the oven and then turn it into flour like whole almonds.