How to Make Almond Flour {Gluten Free Monday}

DIY Almond Flour--Almond flour is sooo expensive!  Save money and grind your own. It's so yummy!

I’m going to let you gluten and gluten-free cooks in on a little secret.  Almond *flour.  It makes everything yummy!  I’ve now tasted it in pancakes, bread, and my favorite–as breading for chicken.  Fried chicken dredged in a mixture of almond flour, salt, garlic powder and coarse ground black pepper.  Sooo good!  Reminds me of the KFC flavor.

But this post is not about the chicken.  It’s about the almond flour.  Have you seen the price?  Ouch!  Did you know you can make your own?  (If you are GF, be sure to check your nuts to make sure they aren’t processed in a facility that also processes wheat.)  I just found out how to make almond flour, and I’m excited to teach you!  I used my Blendtec Total Blender (my favorite toy), but you can do it in a Magic Bullet or other high-powered blender.

In the Blendtec, fill the blending cup (make sure it’s dry) with at least enough almonds to cover the blades and push the speed button until it gets all the way to 10.  Watch the blender and stop it (by pushing any button) once your almonds look powdery.  I’m still experimenting with how fine I can make the flour.  I don’t want to accidentally turn it to almond butter!

Make your own and watch the savings add up!

DIY Almond Flour--Almond flour is sooo expensive!  Save money and grind your own. It's so yummy!

Note–last time I made this, I learned some lessons.  (I always promise to make the mistakes so that you don’t have to!  Aren’t I nice?

  • If you store your almonds in the fridge or freezer, make sure they are at room temperature before you grind.
  • Pulse the almonds slowly.  Grinding too fast might result in grinding too long and starting to make almond butter.
  • Grind a cup to a cup and a half at a time.  Too many nuts makes them so heavy that they nuts on the bottom stay on the bottom and get ground too long.

*3/28/13–I learned this week that I am actually teaching you to make almond meal.  Almond flour is made from skinless, blanched almonds.  So–if you want almond four, start with skinless, blanched almonds.  I’ve been just fine using the almond meal, though.

Now, for everyone here for Gluten-Free Monday, check out these awesome features from last week:

Spiced Cranberry Apple Cider by 20 Something Allergies

Gluten Free Spiced Butternut Squash Scones by Poor and Gluten Free

Veggie Style Mexican Chili by Determined Darling


Gluten-Free Graham Crackers by Sugar and Spice

Cinnamon and Sugar Pumpkin Seeds by What Smells So Good

Now it’s your turn!  I can’t wait to see what you link up.

I link my gluten-free posts to these awesome parties:  Simply Sugar & Gluten Free (Slightly Indulgent Tuesdays), Gluten Free Homemaker (Gluten-Free Wednesday), The Tasty Alternative (Allergy-Free Wednesday), Vegetarian Momma (Gluten-Free Friday), Gluten Free R.D. (Gluten-Free Fridays)
Click here to see the other fantastic sites I like to link up with each week.


Do you have Fall posts to share?  Get them ready!  I’ll be co-hosting a Thanksgiving Treats and Fall Fun Linky Party with lots of great blogs for the next two weeks.  The party opens this Friday!  Be sure to come back and link up.



  1. Thanks for featuring my Spiced Cranberry Apple Cider Heidi! It’s turned into a favorite this fall for warming up after raking leaves. :)

    This week, I’m sharing one of my Baby Steps to healing food allergies and chronic illnesses. We are experimenting with grain-free eating and starting out one teeny tiny meal at a time.

    It’s a great way to branch out and make room for more healing nutrient-dense foods.

    You can also check out the other posts in the series Baby Steps to Better Health: Healing Food Allergies and Chronic Illnesses.

    Healing Food Allergies and Chronic Illnesses: Baby Step # 7 |One Grain-Free Meal|

  2. Thanks for featuring our gluten free graham crackers.

    With November upon us, this week I am sharing our gluten free pumpkin pie recipe made with our gluten free all purpose flour, on sale during the month of November.

  3. Hello, Heidi!

    I linked up 2 recipes this week:

    1. Breakfast Scramble (Soy, Wheat, Nut and Fish-Free, Can Be Milk-Free). Great for a brunch or breakfast where you need to feed a lot!

    2. Fruit Smoothies (Soy, Fish, Wheat, Nut, Egg and Milk-Free). This is probably the easiest recipe in the world and so delicious! :)

    Have a great week and thanks for hosting!

  4. Thanks so much for featuring my butternut squash scones today! There are always so many great links here it’s a real honor :)

    I don’t have a recipe today, but there is a tutorial on my site for making your own cloth napkins from scrap fabric, which I’ll share on your creative weekend linkup.

    Thanks again!

  5. Thanks for featuring my Veggie Style Mexican Chili! This week I linked up my Miso Noodle Soup. Love your recipe for almond flour I’ll have to try it to save some money!

  6. Awesome, I never knew you could make your own! Thanks for sharing at The Fun In Functional!

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