Almond Flour Recipe – Homemade, Gluten-Free & Easy Indian Style

Last Updated on 2 months by Neha Deshmukh

Almond Flour Recipe – Homemade, Gluten-Free & Easy Indian Style

Hey everyone! If you’re anything like me, you’re always looking for ways to make healthier swaps in the kitchen. And honestly, making your own almond flour is so much easier than you think! I first started making it because I wanted to control the ingredients and avoid any unnecessary additives. Plus, the aroma while roasting the almonds? Divine! Let’s dive into how you can whip up a batch of this gluten-free goodness.

Why You’ll Love This Recipe

This homemade almond flour recipe is a game-changer. It’s incredibly simple, requiring just one ingredient – almonds! – and a few minutes of your time. You’ll know exactly what’s going into your flour, and the flavour is just… fresher. It’s perfect for those following gluten-free diets, or anyone wanting to add a nutritious boost to their baking. Trust me, once you taste something made with this almond flour, you’ll be hooked.

Ingredients

Here’s what you’ll need:

• 1.5 cup almonds (approximately 180g)
• 8 cup water (approximately 1.9 litres)

Ingredient Notes

Choosing the right almonds makes a difference! Here’s a little breakdown:

• Mamra Almonds: These are considered the queen of almonds, and for good reason. They’re slightly sweeter and produce a wonderfully fine, almost buttery flour. They’re a bit pricier, but worth it if you’re making something special.
• Californian Almonds: These are the most commonly available and work perfectly well. They have a more neutral flavour, making them super versatile.
• Other Varieties: You can experiment with other types too! Just keep in mind that the flavour and texture of the flour will vary slightly.
• Water Quality: While not super critical, using filtered water is always a good idea when blanching.

Step-By-Step Instructions

Let’s get started! It’s easier than you think.

1. First, bring the water to a boil in a large pan. Once boiling, turn off the heat and add the almonds. Let them sit for 1-2 minutes – this helps loosen the skins.
2. Drain and rinse the almonds under cold water. Spread them out on a clean kitchen towel and gently rub to further loosen the skins. Then, peel those skins off! It’s a little meditative, honestly.
3. Now for the roasting! Dry roast the peeled almonds in a pan over medium heat for about 5 minutes. You want them to be completely dry and lightly golden. Keep a close eye on them, as they can burn quickly. Let them cool completely – this is important!
4. Time to grind! Pulse the cooled almonds in a grinder (or a powerful blender) in 30-40 second intervals. This prevents the almonds from releasing their oils and turning into almond butter. If you want a super-fine flour, you can sift it through a fine-mesh sieve.
5. Finally, store your beautiful homemade almond flour in an airtight container.

Expert Tips

• Cooling is Key: Seriously, don’t skip the cooling step! Warm almonds will release oil during grinding.
• Pulse, Don’t Blend: Pulsing is the way to go. Continuous blending will result in almond butter.
• Grinder Power: A high-powered grinder will give you the best results. If your grinder isn’t super strong, work in smaller batches.
• Don’t Over Grind: Stop as soon as you reach your desired consistency. Over-grinding can also lead to oil release.

Variations

• Vegan Option: This recipe is naturally vegan!
• Gluten-Free Confirmation: Absolutely gluten-free, making it perfect for those with sensitivities.
• Spice Level: N/A – almond flour itself isn’t spicy, but you can certainly add spices to whatever you’re baking with it!
• Festival Adaptations: My family loves using this almond flour in Diwali sweets like almond burfi and ladoos. It adds such a lovely flavour and texture.

Serving Suggestions

Okay, so you’ve got your almond flour… now what? The possibilities are endless!

• Indian Desserts: Use it in gulab jamun, shrikhand, or even as a coating for jalebi.
• Indian Snacks: Add it to mixtures for making chakli or sev.
• Baking: Cakes, cookies, muffins – you name it! Almond flour adds a lovely moistness and nutty flavour.
• Thickening Agent: Use it to thicken sauces or gravies.

Storage Instructions

Store your homemade almond flour in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to a month or freeze for up to 3 months. I like to freeze mine in smaller portions so I can easily grab what I need.

FAQs

Let’s tackle some common questions!

Is homemade almond flour healthier than store-bought?

Generally, yes! You control the ingredients, avoiding any added starches or preservatives often found in store-bought versions.

How do I know if my almonds are suitable for making flour?

Look for almonds that are fresh, plump, and free from blemishes. Avoid any that smell rancid.

Can I use a food processor instead of a grinder?

You can, but a grinder will give you a finer texture. If using a food processor, pulse frequently and be careful not to over-process.

What if my almond flour releases oil during grinding?

It means the almonds were too warm. Try cooling them down further and pulsing in shorter intervals.

How long does homemade almond flour last?

Stored properly, it will last up to a week at room temperature, a month in the fridge, or 3 months in the freezer.

Enjoy your homemade almond flour! I hope this recipe brings a little bit of joy to your kitchen. Happy baking!