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Last year I was diagnosed with diabetes so I had to cut back on carbs which means limited flour.  Almond flour is a good gluten free substitute, but have you seen the prices for this stuff?  Being as I'm on a limited budget I started looking for alternatives.

I went through 2 coffee grinders and countless hours testing different types of almonds and methods and finally settled on the method described here.  Not only is it much cheaper but its very easy to do.

What you'll need:

Food processor (I have a Ninja branded unit)
Slivered Almonds.

I found almond slivers in bulk at a local market, Winco.  They have a 'bin' section with all sorts of stuff good for gluten free diets.  Nuts, unsweetened dried coconut etc.

I tried raw almonds and sliced almonds, but these still have the brown husk on the almonds.  It works, but your flour comes out brownish.


Steps:
1: Put almonds in the processor.
2: run for a minute or 2.

The final product is not as 'refined' as the store bought stuff, but I have tried it in many recipes from  cookies to meatloaf and it works great!

I read many warnings about over-grinding almonds and it turns into butter.  I haven't had this problem despite running the grinder for 5 minutes.  I get some clumps but they break up pretty easy.

I store the flour in my refrigerator.
Check it out. First of all, you might want to consider your almond source. Most almonds are covered in pesticides and chemical treatments. I would put a link for home grown almonds, but I think you can find it. I bought 10lbs of natural raw almonds for my first run. Here is the trick. You can use almonds twice, which means almond milk for the first run and almond flour as the waste. Pretty cool, I know. So, the deal is. Soak your almonds for 12 hours in drinking water. I let my tap water sit out until the chlorine dissipates, so I can use that for soaking and sprouting. Anyway, drain the almonds and let them rest for another 12 hours. Basically, you are adding to their nutrients, as the life inside the almond besides to sprout. Then you just do a quick boiling water blanch for a minute or two. Then you use a rubber jar opener, which helps you take off the brown skins, which are actual waste. For every two cups of almonds, you blend with 4 cups of water. The soaking and sprouting make them so much softer. You use a nutbag to extract the milk, which is just a mesh. The left over is almond flour. You put that in the dehydrator and there you go. 2 cups of almond flour and 4 cups of almond milk. Sweet. You can double, triple, or whatever you want the recipe. The almond flour is pretty much ready, but if you are anal, like I am, you might want to finish it with a miller. I use the nutribullet miller, but a coffee grinder will work. Again, this is just being anal, but then you use a flour sifter, which is a bit of work, because of the natural nut oils, but you can forget this extra step. I hope this info helps you personally, so you can elevate your almond flour to the next stage of DIY.;)
You should do an Instructable on this. Great directions!
To keep it from turning to butter use a pulse if you want it more fine. The heat is what turns it into butter.

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