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Old 01-27-2012, 08:48 PM   #1
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Making your own almond flour!

Hey All,

If you use a lot of almond flour in your LC cooking, consider making your own. I just tried that for the first time today, and saved a bunch of money! A 1 lb bag of Red Mill brand costs $12 where I live. Making it myself cost me just $5 for a pound.

The easiest way: Buy slivered almonds and pulse them till fine in your food processor.

For almonds with the skin, pour boiling water over them in a heat proof bowl. Then rinse them in cold water in a colander. Let them rest for a few minutes, and you'll be surprised how easily the skins will pop off with just a squeeze. Lay the wet almonds out on a kitchen towel. When they're totally dry, pulse them to a fine texture.

You can store your flour in an airtight container in your fridge or freezer for months.

I love DIY projects and saving money, so I just wanted to pass this along!
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Old 01-28-2012, 05:17 AM   #2
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I agree, but I don't even bother to take the skins off. By the time you're done making whatever....you can't tell the difference anyway!
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Old 01-28-2012, 05:31 AM   #3
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I make my own as well & I don't bother taking the skins off either. I do go one step further though, I pulse them in the food processor then pour into a mesh strainer, shake all the finely ground out, then reprocess what is left.

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Old 01-28-2012, 07:53 AM   #4
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I have done this for a couple years. I also leave the skins on!
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Old 01-28-2012, 08:17 AM   #5
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Me too. Leave the skins on.

I was lucky I got whole almonds for $2.00 a lb. 20 lbs. of almonds in my freezer.YAY When a new grocery store opened.
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Old 01-28-2012, 12:08 PM   #6
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So all of you leave the skins on! I was told that with the skins, it would make almond meal, whereas with skins off would make flour. One recipe site I love (Elana's Pantry) stressed that very fine blanched flour was needed for the recipes. I wonder if it makes a huge difference?

Because making it with the skins and all would be much easier of course!
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Old 01-28-2012, 01:47 PM   #7
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I don't take the skins off of the almonds, either. It's just easier. I also make my own coconut flour by pulsing unsweetened, dessicated coconut in my Ninja. When it's made from coconut, it retains its moistness.
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