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Almond Flour – made from Almond Pulp

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Almond flour made from the 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 an “almond meal.”  If you are ever concerned about what the recipe developer is 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, the almond pulp is the by-product of 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 excellent information.   It will help you build your confidence in the kitchen, which will not only result in joy and, but also, let’s 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 amount will vary 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 technique will leave you with 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 the 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, then decrease to 115 degrees (F) for 6-8 hours, or until completely dry.
  4. Once the pulp is dehydrated 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 really fine flour.
    • I recommend grinding small portions at a time.
  5. To create a fine flour, run the ground almond flour through a sifter.  Place any large particles of almonds back in the grinder and process it again.
  6. I store mine in the fridge or freezer (depending on space) for up to 3 months. I prefer to use freezer-safe mason jars for storing the flour.

Culinary Explanations:



 Make almond milk.


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





35 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

  6. Lyn says:

    I have a few questions: Does almond flour need to be kept in the fridge or freezer, or can it be kept at room temperature? In all of those cases, how long will it keep?
    How long does almond pulp keep in the freezer?
    After I’ve dried my pulp, before I blend it into flour, (is that considered almond meal?) how long will that keep at room temperature or in the fridge?
    Thank you for all your info.

    • amie-sue says:

      Good morning Lyn,

      Q – Does almond flour need to be kept in the fridge or freezer, or can it be kept at room temperature?
      A – Because of the natural fats found in almonds, I keep it in the fridge to prevent any chance of it going rancid. If you don’t have the fridge space but do in the freezer, by all means, pop it in the freezer.

      Q – In all of those cases, how long will it keep?
      A – I can’t give you an exact expiration date but I have kept almond flour in the fridge for 3-6 months with no issues. It may last longer, but I tend to go through the portions that I have much quicker. I try to buy in quantities that keep my ingredients the freshest that they can be… after all that is the purpose of eating raw / whole foods…

      Q – How long does almond pulp keep in the freezer?
      A – Here is a write up that I did on almond pulp (https://nouveauraw.com/nut-veggie-juice-pulps/almond-pulp/) but as far as how long with it keep in the freezer? I have kept some frozen for up to 5-6 months with no issues. The main thing is that you need to really protect it from freezer burn and odors while it is being stored in the freezer. The best way that I have found is to use Food Savor bags to where all the air is sucked out and it is tightly sealed.

      Q – After I’ve dried my pulp, before I blend it into flour, (is that considered almond meal?)
      A – No. Almond meal is literally just whole almond ground to a crumble/flour. BUT a lot of people mis-use the term almond meal… so when looking at other people’s recipes, if they don’t clearly indicate what almond meal means to them… ask the recipe developer. In my recipes, should you see the term “almond meal” being used… I am referring to whole almonds broken down to a crumble.

      Q – how long will that keep at room temperature or in the fridge?

      A – I assume you are asking how long almond flour, made from almond meal, will last for? I store mine in the fridge or freezer for up to about 3 months. Again, I try to make reasonable quantities so that it gets used up in a fashionable amount of time. Always make sure that you store it with most of the air removed, in an airtight container.

      Have a blessed day, I hope this was helpful, please let me know. amie sue

  7. Pardita says:

    Dear amie,

    I’m trying to make flour from the bowls and bowls of almond meal I age left. I’m using the oven method. Wanted to know for how long does it need to be in the oven ?? I’ve kept the door of the oven ajar as per ur advice and also kept the temp low and on the warm setting.


    • amie-sue says:

      Good day Pardita,

      I am not really sure. There are many variable… how warm your oven truly is and large the clumps of almond pulp are when you spread it out on the baking pan. It can take maybe 2-3 hours. I bet you are getting quite the stash. :)

      Blessings, amie sue

      • Pardita says:

        Dear amie,

        Made a couple of batches of almond flour , turned out spectacular, I’m thinking of making almond Parmesan as well !! And I’m gonna try and make some cookies !! And Yes the stash is out of control 😊😊😊

        Look forward to your messages always


        • amie-sue says:

          That’s awesome Pardita,

          Once you make the flour, I would store in the freezer for freshness. Have fun with all your creations! Maybe you can now deliver almond pulp cookies with the milk to your customers. hehe

          Blessings, amie sue

          • Pardita says:

            Dearest Amie,

            I kept it in the fridge but will move it to the freezer immediately !! Any cookie recepies u can share ?? I wanted to send out cookies to all the people who get my milk as I finished 1 month yesterday 😊

            Love ,

            • amie-sue says:

              Good morning Pardita,

              I am not sure if I have a cookie recipe dedicated using almond pulp as the base, but you could easily adapt any of my cookie recipes by adding in the pulp. Can’t wait to hear how it goes! hugs,amie sue

  8. Pardita says:

    Dear amie,

    How does one store almond flour ? Does it have to be in glass jars or will an air right ziplock bag do as well ? How about zip lock paper bags ?


    • amie-sue says:

      Good morning Pardita,

      I haven’t heard of zip lock paper bags. I prefer to store mine in freezer-safe glass mason jars. You can use ziplock bags or food savor bags. Some people are against storing food in plastic, so that will be your call. Just do the best you can, that is all that we can ask of ourselves.

      Blessings, amie sue

      • Pardita says:

        Thank you Amie – I personally store mine in glass jars but when I make in bulk I’m stuck with that to do!! I have sources bio degradable paper bags which I think should work web I give flour to people as selling on glass jars makes no sense. 😊


        • amie-sue says:

          If you are going to get into a business of selling it Pardita, I would look into getting a food saver system. I use mine all the time to store excess spices in, dried fruits, raw granola, etc. Just an idea :) Blessings, amie sue

          • Pardita says:

            Amie ,

            Food saver system meaning that equipment which vacuum seals bags ? Is that it ?


            • amie-sue says:

              Yes… they run around $100 USD… but I found mine second hand. Do you have those where you live Pardita?

              • Pardita says:

                Hi Amie

                Good morning 😊Just finished my lot of almond milk for my daily deliveries and put my feet up for a few minutes before I get to packing school snacks for the kids 😊 We do have those food savers here , lll email u a picture and u lemme know what you think!!


                • amie-sue says:

                  You are a busy gal. hehe I love it. :) Glad to hear that you are kicking your feet up when you can. Self-care is a priority. Yes, please shoot me a picture when you can. Have a great evening, amie sue

  9. Pardita says:


    A few people have been asking me for almond four as well and I have supplied it , just wanted to know what the shelf life of the flour of kept out ? I usually store mine in the freezer but I barely have any space left !!!!! Also ppl ask me how to store it – I’ve been recommending the fridge and freezer !!



    • amie-sue says:

      Good morning Pardita,

      I can’t really say what the shelf life is on the counter for sure. Typically, I always store it in the freezer or fridge, depending on space. If left on the counter and sealed really well, I personally would use it within a months time just to be sure I obtain as much freshness as possible and to avoid it going rancid.

      I hope that helps, Blessings, amie sue

  10. tina burrell says:

    Hi Amie-sue,
    Have looked at your recipes for years. Thank you.
    I make my own almond milk every other day. I do add in 12 dates to 1 litre of milk. Then I strain everything is there any way I can still dehydrate this as a flour or do I really have to make it in two stages?
    Thank you so much and for everything you do. And hubby of course.

    • amie-sue says:

      Good morning Tina,

      You can continue as is but keep in mind that the dates will sweeten the almond flour that you make. So happy that you are enjoying the site. Blessings, amie sue :)

  11. […] Dehydrate your pulp to create your own almond meal and use in hundreds of grain-free or gluten-free recipes […]

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