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Almond Flour (made from Almond Pulp)

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Almond flour made from dehydrated almond pulp is the next best thing in texture to commercially made almond flour (which isn’t raw).   Be aware that many people refer to this type of flour as “almond meal”.  If you are ever concerned what the recipe developer is really using, please ask them because it can make a big difference in the outcome.

I have known people to use plain ground up almonds as a “flour / meal” which works great but it will affect the texture and taste of a recipe versus using this type of flour.  To learn how to make almond flour from whole almonds, please refer to this posting.

By-Produce of Almond Milk

If you are new to preparing unprocessed foods such as this, almond pulp is the by-product from making almond milk.  It just tickles me that we can take one ingredient, almonds… and make a “milk” and a “flour” out of it, two wonderful products with absolutely no waste.  Making your own almond milk is so easy. Take a deep breath and press (here) for step by step instructions on how to make your own almond milk.

For further reading on almond pulp, click (here).  I have plenty of information to keep you busy.  But I promise you in the end, you will be so happy learning all of this wonderful information.   It will help you build your confidence in the kitchen which will not only result in joy and, lets not forget, good tasting food!  And should you ever find yourself overwhelmed, remember that I am here to help you.  Just leave a comment below and I will be sure to guide you to success in the best way I know how. :)

almond-flour-(made-from-Almond-Pulp)3As a rule of thumb… 1 cup of almonds will roughly produce 1/2 cup of packed, moist almond pulp.  This will vary a little here and there depending on how much moisture you hand-squeeze out of the pulp.    For most people, they don’t produce enough almond milk to have a substantial amount of almond pulp on hand.  That’s ok.   After making the milk, you can either dehydrate what little pulp you have right away or you can put it in a freezer safe bag or container and create a stockpile in the freezer.  Then when you have enough, you can process it all into flour.  Do whatever system works best for you!

Texture wise, this type of almond flour is very light and fluffy.  It works wonderfully alone or paired with other types of flours such as; coconut flour, oat flour, and buckwheat flour.

Before I let you jet off to the kitchen to make some almond flour, I just wanted to share one last bit of info.  If you are looking for a pure white type of flour due to the end look of a recipe, you can remove the skins from the almonds before making almond milk with them.  This will leave you with a pure white almond pulp and trust me, it is just gorgeous.  Well, not on the runway gorgeous… or maybe it is. :)  To remove the skins from the almonds, learn how by clicking (here).    You don’t have to follow the quantities of pulp as listed below.  I just happened to have 4 cups of pulp on hand so I used all of it as a guide for measurements.   So for example; 4 cups of almond pulp =  7 cups dried pulp which = 3 1/4 cup flour.


yields 3 1/4 cup flour


  1. Start by making almond milk.  You will be using the pulp from the almond milk to make the flour.  If you like to flavor and sweeten your almond milk, be sure to remove the pulp first so you don’t flavor the pulp.
  2. Spread the almond pulp out on the non-stick teflex sheet that comes with the dehydrator.
    • For four cups of pulp, I used two full size Excalibur dehydrator trays.  This can vary depending on the dehydrator make and model.
  3. Dehydrate at 145 degrees (F) for 1 hour the decrease to 115 degrees (F) for 6-8 hours or until completely dry.
  4. Once the pulp is completely dry and cooled back down to room temperature, place it in either a dry Vitamix container, a Bullet, or a spice or coffee grinder.
    • Grind until it is a fine flour texture.
    • I don’t recommend a food processor if you wish for a really fine flour.
    • I recommend grinding small portions at a time.
  5. To really create a fine flour, run the ground almond flour through a sifter.  Place any large particles of almonds back in the grinder and process again.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
  • Do I need to soak almonds before making milk?  Yes, read why (here).
  • I want to make pure white flour.  Click (here) to learn how to remove the skins off of the almonds.
  • How do I make almond milk so I can have some almond pulp?  Click (here).
  • I love making my own almond milk but I don’t have enough hand strength.  Click (here) for a new technique I discovered.
  • I would love to make my own almond milk, but I can’t get my family to drink it because it separates.  Have no fear.  I have a recipe on how to make “Homogenized” Almond Milk, it stays creamy and smooth ever after days of sitting in the fridge.
  • Even after reading all of this, I want more info on almond pulp.  Click (here) and I will fill your noggin with all sorts of information.
  • I don’t have time to make my own milk and dehydrate the pulp.  I need a quick raw almond flour right now.  I got your back, click (here).
  • Ok, Amie Sue… I have tons of almond pulp but I don’t want to dehydrate it to make flour, what else can I do with it?  Glad you asked!  On the left side of your screen towards the top, you will see a (search) box.  Type in “almond pulp” and oodles of recipes will pop up for you.  Same goes with searching for recipes that use “almond flour”.


 Make almond milk.


After making the milk, you will be left with almond pulp.


Once dehydrated, it will look like this…






11 thoughts on “Almond Flour (made from Almond Pulp)

  1. Bernice Jarosz says:

    Thank you for your recipes I am just starting and your help is very much appreciated!!

    • amie-sue says:

      Your welcome Bernice. I am always here if you need some guidance in the kitchen. Have a blessed weekend. amie sue

  2. Robyn says:

    I don’t visit near often enough anymore; but when I do I feel like I have come home! Your writing style and talent in the kitchen is comparable to…..um, NO ONE! :) you are a gift and a blessing to is all – thank you Amie-Sue!

    • amie-sue says:

      Well thank you Robyn….this was the last email I read before going to bed and you just made my night. :) I hope all is well and it is good to hear from you again! many blessings and have a wonderful weekend. :) amie sue

  3. demi says:

    hi.i know you probably have answered this a lot of times but I want ot make sure…I want to use almond flour from pulp instead of store bought.will it be the same ?have u tried it?or I will end up with bad cookies and muffins and al my hard work will go waste?if I make raw almond flour without making milk first will that be close to store bought?what do u suggest?since I have milk intolerance..almond milk wont go to waste but if making flour from whoel almonds gets similar in texture and taste with store bought then I should do that.plz tell me/…I am sooooo waiting to make some muffin.thanks

    • amie-sue says:

      Demi, when asking these questions is it for baked good or raw?

      Q – I want to use almond flour from pulp instead of store bought.will it be the same ? have u tried it?
      A – Not totally but close. I don’t know if you are baking with it, if so… I don’t have much experience with almond pulp in that department. I use it with raw recipes.

      Q – or I will end up with bad cookies and muffins and al my hard work will go waste? if I make raw almond flour without making milk first will that be close to store bought?what do u suggest?
      A – Again, not sure how you are using it but it sounds like you might need to experiment with it.

      Q – since I have milk intolerance..almond milk wont go to waste but if making flour from whoel almonds gets similar in texture and taste with store bought then I should do that.plz tell me
      A – When making almond flour from whole almonds at home, it won’t get to the same texture as store bought. The texture won’t be as fine.

      Again, if baking with this I would Google sites that bake and almond flours so you can learn from their experiences. Have a great day, amie sue

  4. Angela Elisha-Shrier says:

    I include the skins (which is roughage) and pulp in my milk, which i use to make porridge, which is delicious.

    • amie-sue says:

      Thanks for sharing Angela. I often leave the skins on too, just depends on how I am using the flour. For example, if I want a white flour for a raw cake, etc. Sometimes people find that the skins cause stomach irritation. Anyway, have a great day! amie sue

  5. Kellie Falbo says:

    How do you store the flour?

    • amie-sue says:

      Good morning Kellie,

      I usually store my flours in a mason jar and then place it in the fridge or freezer. amie sue

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