HOW to MAKE ALMOND FLOUR | Homemade Almond Flour

Almond Flour is used mostly in baking or in our Indian Sweets. As almond flour is so expensive in stores, why only they know. So how about we make our own almond flour? It’s one of most simple thing to do or make and hardly takes anytime plus what’s better than fresh, home made almond flour what you say?

If you make almond flour at home you can save up to 60-70% of your money, how cool is that? So next time before you pickup that almond flour pack think about the savings you can do. Now there are two ways we can make almond flour, one with blanched almonds and another one with plain almonds ie with skin. So if you ask what’s the difference between both then here it is, almond flour made of blanched almonds are white in colour which is mostly used in baking, sweets. And flour made with almonds with skin might have this light bitter taste, dark colour due to skin but actually the skin has so many nutrients value that we should try to use almonds with skin if possible.

Before we see how to make the flour let’s check out how to blanch and sliver almonds. I had few of my reader asking how to sliver almonds from long now, and I know one particular person going to very happy to see the procedure. It’s again as easy as boiling water, yah.

How to Blanch Almonds

  1. Measure almonds you want to blanch, here am using 1/2 cup of almonds.
  2. Bring water (around 2 cups) to good boil in a pan.
  3. Place almond in a wide bowl and pour boiling water carefully, water should be just above almonds level. Let it sit for 30 minutes if you are blanching 1/2 to 1 cup of almonds.
  4. Strain the almonds and run over tap water to stop them from cooking, and pat dry almonds using tissue or kitchen towel.
  5. Now you will be able to remove the skin easily. Once almond are cool enough to touch either peel of a small section using nails and then peel rest of almond peel. Or press almonds between thumb and forefinger, the skin will come off easily. Yes it’s that easy.
  6. Work through all the almonds like this, you can do this while watching tv too. Pat dry the almonds again and store in fridge in a air tight container or zip lock bag if using later.
  7. Just slice the blanched almonds to almond slivers. Do the same for storing as above. It stays good for 3-4 weeks in fridge and for couple of months in freezer.

How to make Almond Flour/Almond Powder

  1. Now that our blanch almonds are ready we can make the flour. You can use mixer, coffee grinder or blender, what ever you are using make sure it’s clean and dry. If you are using more then 1 cup of almonds then do in batches. For each batch do not use more then 1 cup of almonds. Just remember blanched or plain the almonds has to be in room temperature.
  2. ~ Place blanched almonds (am using 1/2 cup of almonds here) and pulse for 3 to 4 times and each time not more than 10 seconds if you are using mixer. In case of coffee grinder or blender you can pulse 3 to 4 times for up to 30 seconds. If we pulse it for long time then almonds will start releasing too much oil and you will get almond butter instead of flour. Here am showing you guys the process of making almond flour from both plain and blanched almonds. For plain almonds, just put it in jar we don’t have to roast or do anything.

Almond Flour

  1. If the mixer is getting hot then rest for a while and allow it to cool down and pulse again. Now sieve the flour, the pieces can’t make through the sifter put it back in the mixer or blender again and pulse for 3-4 times and sieve again.
  2. Homemade Almond Flour Recipes2
  3. Now if you see any more tiny pieces left in sifter don’t pulse it. That’s our almond meal, you can use it for any gravy or in your baking. I simply added mine with wheat flour and made roti.
  4. Here our almond flour is ready to use.

This and other Indian recipes can be found here.

http://www.findtex.com.au/recipes/asian/texs-indian/

Make Your Own Chestnut Flour from Whole Chestnuts

About Chestnuts

Chestnut flour has history. Different varieties of chestnuts grow throughout the temperate zone, and many cultures have made use of the nut as a food source. In North America, Native Americans made flour from the dried nuts and ate the whole nuts as vegetables. (That was before the chestnut blight almost eradicated our native chestnut.) In Europe, chestnut flour was generally considered a famine food, a poor person’s substitute for wheat flour

Chestnuts are high in carbohydrates, low in fats, and have no cholesterol. Since the lack of gluten means that chestnut flour won’t rise like regular flour, try using it in flat applications, like crepes, polenta, pasta, and pancakes. It can also be substituted for up to 20% of the regular flour in a recipe to add a light sweetness to baked goods,

https://www.thespruceeats.com/make-chestnut-flour-from-whole-chestnuts-1338028

Total Carbohydrate in chestnut

8g

http://www.carb-counter.org/nuts/search/%20chestnuts/1200

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