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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.
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. :)
As 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.
Make almond milk.
After making the milk, you will be left with almond pulp.
Once dehydrated, it will look like this…
Place it in a grinder and blitz to a powder.
Regardless of the grinding system you choose to use, don’t over load it with
dried pulp. I find it easier to make smaller batches at a time so it doesn’t over process.
There you have it, beautiful, light and fluffy almond flour.