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!
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.