By Akshara
July 16, 2026
Buying specialised nut flours from the supermarket can be unnecessarily expensive, especially when you can easily prepare a fresh batch in your own kitchen. Almond flour serves as a spectacular, low carbohydrate alternative for gluten free baking projects. The entire trick lies in managing the moisture levels of the nuts and controlling the speed of your blender. Done correctly, you get a beautiful, powdery meal that elevates cookies, cakes, and tart bases flawlessly.
2 cups raw skinless blanched almonds
Spread the blanched almonds across a wide baking tray and let them air dry completely for a few hours to ensure absolutely zero residual surface moisture remains.
Transfer the dry almonds into a high powered blender or a clean coffee grinder, filling the jar no more than halfway to ensure an even grind.
Pulse the nuts in short, sharp bursts of two seconds each, shaking the blender container occasionally to prevent the almonds from heating up into a paste.
Stop blending the moment a fine, powdery texture forms, then pass the meal through a fine sieve to separate any larger remaining nut pieces.