Almond flour is useful for cakes, biscuits, macarons and gluten-free baking. Making it at home is straightforward, but the right texture matters: whole almonds can turn into almond butter if processed for too long. Here is how to prepare, sieve and store homemade almond flour.
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Ingredients and equipment
You need raw unsalted almonds, a food processor or high-powered blender, a fine sieve and an airtight container. A small batch of 200–250 g is easier to control than a very large quantity. For pale flour, use blanched almonds; for whole-almond meal, the brown skins can remain.
Blanched versus unblanched almonds
Blanched flour has a lighter colour and generally works better when a fine, uniform crumb is important. Unblanched almond meal contains the skin and has a darker, slightly more rustic finish. Neither should automatically be substituted by weight for wheat flour in an ordinary recipe without adjusting the binding ingredients.
Step-by-step method
Make sure the almonds are completely dry and cool. Place a small batch in the processor and pulse in short bursts, pausing to shake the bowl. Stop as soon as the crumbs are fine. Sift through a fine sieve and briefly pulse any large pieces again, taking care not to release too much almond oil.
How to avoid almond butter
Heat and prolonged grinding encourage the natural oils to separate. Use short pulses, never leave the processor running continuously and let warm equipment cool between batches. If the almonds begin to clump or become shiny and sticky, you are moving towards almond paste rather than a dry baking flour.
Storage and baking uses
Transfer the meal to a clean, dry, airtight jar. Because the flour retains natural almond fats, cool storage helps slow rancidity; refrigeration or freezing can be useful for longer storage. Check for off odours before use. Try it in cakes, crumble toppings, almond biscuits or alongside wheat flour for additional flavour.
Frequently asked questions
Is homemade almond flour gluten-free?
Pure almonds do not contain gluten, but check for cross-contact during production if you need a strictly gluten-free ingredient.
Why does my almond flour become oily?
The almonds were probably blended for too long; shorter pulses and smaller batches help.
Edited and adapted from the TurronesyDulces original; practical information reviewed October 2026.