How to Make Almond Meal

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Measuring cup of whole raw almonds for making homemade almond meal

A question we are commonly asked: Is there a difference between almond meal and almond flour?

The answer: YES!

What is the Difference Between Almond Meal and Almond Flour?

While almond meal is typically made from raw (unpeeled) almonds, almond flour is made from blanched (peeled) almonds.

Compared to almond meal, almond flour has a finer texture and lighter color.

These differences are even more pronounced when comparing almond flour to almond meal made from leftover almond pulp (all three versions pictured below — top: almond meal from pulp, middle: almond meal from raw almonds, bottom: almond flour).





Bowls of almond flour and two different types of almond meal with one being made from leftover almond pulp

When to Use Almond Meal vs Almond Flour?

Almond meal and almond flour can typically be used interchangeably in quick breads and cookies and they are great gluten-free alternatives to traditional flours.

However, for recipes where a more cake-like consistency and less prominent almond flavor is desired, almond flour is definitely the way to go because of its lighter texture, color, and more neutral flavor.

You can see an example of where we used almond meal in these 5-Ingredient Vegan Gluten Free Cookies and an example of where we used almond flour in this 1-Bowl Vegan Gluten Free Vanilla Cake.

Blender filled with raw whole almonds for making almond meal

How to Make Almond Meal

Making homemade almond meal is so easy! It requires just 1 ingredient, 1 blender, and 5 minutes.

Simply add raw almonds (with skin on) to a blender and blitz until a fine, powdery flour is achieved. I like to turn the blender on the highest setting for 5-10 seconds, then stop, shake, and hit the sides to see if any clumps have formed. Then blend again until fine and powdery. You’ll know you’ve gone too far if it starts turning to almond butter or clumping up on the sides.

Not only is it simple to make, but homemade almond meal tastes fresher and is usually more cost-effective than buying it at the store.

Blender filled with homemade almond meal

Almond Meal Recipes

Now that you’ve made almond meal, it’s time to put it to use!

This nutrient-rich flour lends itself well to muffins, cookies, crackers, and so much more! We typically like to use a mix of flours in a recipe in order to achieve the ideal texture and flavor — our favorite being almond meal, oats or oat flour, and our Gluten-Free Flour Blend.

Here are some of our favorite recipes using almond meal as an ingredient:

If you try any of these recipes, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Jar of homemade almond meal made with our recipe

How to Make Almond Meal

Simple tutorial on how to make almond meal. Great for gluten-free and grain-free baking with just 1 blender, 1 ingredient, and 5 minutes required.
Author Minimalist Baker
Print
Jar of homemade almond meal made with our How to Make Almond Meal tutorial
5 from 3 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 (1/4-cup servings)
Course Helpful How-to
Cuisine Baking, Gluten-Free, Grain-Free, Vegan
Freezer Friendly 3 months
Does it keep? 1 Month

Ingredients

  • 1 ½ cups raw almonds (sliced or whole)

Instructions

  • Add almonds to a high-speed blender and blend on high until a fine, powdery flour is achieved. We recommend turning the blender on the highest setting for 5-10 seconds. Then stop, shake the blender, and hit the sides to shake loose any clumps that have formed. Blend again until fine and powdery — all in all about 10-15 seconds of blending. You'll know you've gone too far if it starts turning to almond butter or clumping up on the sides. 
  • Check your blender for bits of nuts and continue blending, occasionally removing your blender from the base and shaking to ensure all nuts are well blended.
  • Transfer to a jar or container and store up to 1 month unrefrigerated, often longer. See notes for recipe suggestions.

Video

Nutrition (1 of 6 servings)

Serving: 1 quarter-cup servings Calories: 207 Carbohydrates: 7.7 g Protein: 7.56 g Fat: 17.9 g Saturated Fat: 1.4 g Sodium: 0 mg Potassium: 262 mg Fiber: 4.5 g Sugar: 1.6 g

Reader Interactions

Comments

  1. Katie says

    I used a spice/nut grinder and it made beautiful, fluffy almond meal in about 10 seconds from organic, whole raw almonds. Did not realize this is so easy!

  2. Gigi says

    Hello! Just wondering how to make almond meal using the left over wet pulp from making the dairy-free coffee creamer recipe (which links to this post). I’m assuming you need to put the almond meal into the oven to dry out, but just checking before I make the creamer :) Many thanks as always.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we aren’t sure it would get the texture fine enough. But let us know if you try it!

      • Lael says

        I used a food processor. I don’t think I got it as fine as it’s supposed to be, but it seemed satisfactory for my purposes (I’m making your gluten-free banana bread- I think a little nutty crunch will be good :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dana, they should be raw. We think roasted would impact the flavor of what you make with it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sabryna, it will depend on the specific recipe- sometimes our DIY GF blend, sometimes other nut/seed flours, etc. We would recommend checking the comments on the individual recipes to see what others have tried. Or feel free to comment on a particular recipe and we will let you know what might work best.

      • Kathy Ward says

        I made this and it was so easy! Thank you! I have one crazy question – I love the jar you put the meal in! What brand is that and do you know where I can get them? I want to transfer all my pantry items to glass jars and I’ve never seen those before!

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