Almond meal, also referred to as almond flour, is nothing more than ground almonds, the same as any nut meal or flour. You can make it at home in just a few minutes with some basic kitchen equipment. It's a great substitute for regular flour, particularly for those who suffer from gluten allergies. This recipe yields approximately one cup of almond meal or flour, but can easily be doubled or tripled if necessary.
Measure out ½-cup of whole almonds, preferably unblanched, although blanched may be used if necessary. Unblanched almonds are more nutritious, as they still have their skins on. Place them in a clean coffee grinder, and cover with the lid.
Pulse the coffee grinder several times by pushing the "on" button, holding for a second, and releasing. Continue until you are left with a coarse, medium-fine texture.
Empty the almond meal from the coffee grinder into a clean flour sifter. Use a dedicated sifter for this purpose that has never come into contact with gluten products. Gluten can contaminate the almond meal, making it unsuitable for cooking or consumption if you have a gluten allergy.
Place any large chunks of almonds back into the grinder, process again until they are the desired texture, and then add to the sifter with the rest of the meal.
Sift all the almond meal into a clean glass or plastic container with lid. Label the container with the contents and date, and store in the refrigerator for up to thirty days before discarding any unused portion.
Use almond flour to make cakes, cookies, pancakes, and brownies. The texture will be different from baked goods made with regular wheat flour, but the taste will be just as good.
Do not over grind the almonds, or almond butter will form instead of almond meal. Grind only a second or two at a time, until you have a meal of medium texture.