Almond Flour
Learn how to bake with almond flour, make it at home in minutes, and discover the best recipes to try. Your complete guide to this versatile gluten-free flour.
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Almond flour has quietly become one of the most useful ingredients in the modern kitchen. Whether you’re gluten-free, eating low-carb, or just looking for a more nutritious alternative to all-purpose flour, it delivers in ways most flours can’t. This guide covers everything you need to know — what it is, how to bake with it, how to make it at home, and the best recipes to try first.
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What Is Almond Flour?
Almond flour is made from blanched almonds — almonds that have had their skins removed — ground into a fine, soft powder. The result is a light, pale flour with a mildly sweet, nutty flavor that works beautifully in both sweet and savory recipes.
It’s naturally gluten-free, grain-free, and lower in carbohydrates than wheat flour, which is why it’s become a staple in gluten-free, paleo, and keto baking. But you don’t need to follow any special diet to love it — it simply makes a lot of baked goods taste better.
Almond Flour vs. Almond Meal: What’s the Difference?
These two are often confused, but they’re not the same thing.
Almond flour is made from blanched almonds (skins removed). It’s finely ground, light in color, and has a smooth, delicate texture. This is what you want for most baking — cookies, cakes, muffins, and anything where a lighter crumb matters.
Almond meal is made from whole almonds with the skins still on. It’s coarser, darker, and has a heavier texture. It works well in denser baked goods like energy balls, certain breads, or as a coating for savory dishes.
When a recipe calls for almond flour, use almond flour. Swapping in almond meal will change the texture and may affect how your baked goods rise and hold together.
Nutrition & Health Benefits
Almond flour isn’t just a substitution — it actually brings real nutritional value to your baking.
Per ¼ cup serving:
- Calories: 180
- Protein: 7g
- Fat: 15g (mostly heart-healthy monounsaturated fats)
- Carbohydrates: 5g
- Fiber: 3g
- Sugar: 1g
Beyond the macros, almond flour is a good source of vitamin E, magnesium, manganese, copper, and calcium. The high fiber and protein content helps keep blood sugar more stable compared to refined wheat flour, which is why it’s popular in diabetic-friendly and low-glycemic baking.
It’s also worth noting: almond flour is calorie-dense. It has roughly 50% more calories per cup than all-purpose flour, so portion size still matters — especially if that’s a priority for you.
How to Bake with Almond Flour
Almond flour behaves differently than wheat flour, so you can’t always swap it 1:1. Here’s what you need to know to get great results every time.
Substitution Ratios
A straight swap rarely works. Start with these guidelines:
- Replace ¼ of the wheat flour in a recipe with almond flour to add moisture and richness
- For heavier baked goods like brownies, cookies, or bars, you can go up to 50% almond flour
- For recipes designed specifically for almond flour, use as directed — no adjustment needed
Binding
Wheat flour gets its structure from gluten. Almond flour has none, so your baked goods need something else to hold them together. Eggs are the most common binder. If you’re baking without eggs, a flax egg or chia egg works well — just expect a slightly denser result.
Moisture
Almond flour is high in fat, which makes baked goods naturally moist and tender. This is a good thing! But it also means you may need slightly less added fat or liquid in a recipe compared to wheat flour.
Browning
Almond flour browns faster than wheat flour due to its higher fat and sugar content. Keep an eye on your oven and consider tenting with foil if things are coloring too quickly, or reducing the oven temperature by 25°F.
Texture
Don’t expect the same rise you’d get from wheat flour — almond flour baked goods are typically denser and don’t puff up the same way. What you get instead is a rich, moist crumb with a slightly chewy texture that most people find very satisfying.
How to Make Almond Flour at Home
Store-bought almond flour is convenient, but making your own at home is simple, cheaper, and reduces packaging waste. All you need is a blender or food processor and blanched almonds.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- 1 cup blanched almond slivers (or raw almonds — see blanching instructions below)
Notes from the Kitchen
Why Almond Flour?
- Naturally gluten-free and grain-free — no special swaps needed
- Lower in carbs and higher in protein than all-purpose flour
- Adds moisture and richness to baked goods that wheat flour can’t match
- Easy to make at home in minutes with just a blender or food processor
Instructions
Food Processor Method:
- Add almond slivers to a food processor.
- Pulse in short bursts until broken down into smaller pieces.
- Scrape down the sides and bottom with a rubber spatula.
- Continue pulsing, gradually increasing speed, until you achieve a fine, flour-like consistency.
- Be careful not to over-process, or you’ll end up with almond butter.
Blender Method:
- Add almond slivers to a high-speed blender.
- Pulse in short bursts, stopping to scrape down the sides frequently.
- Continue until a fine, even powder is achieved.
How to Blanch Raw Almonds
If you’re starting with raw almonds instead of slivers:
- Bring a pot of water to a boil.
- Add almonds and set a timer for 1 minute.
- Drain and rinse with cold water.
- Once cool enough to handle, pinch each almond between your fingers — the skin will slip right off.
- Spread blanched almonds on a baking sheet and allow to dry completely before processing. You can place them in a warm oven (200°F, turned off) to speed this up.
Tips for the best homemade almond flour:
- Use almond slivers whenever possible — they’re already blanched and dried, which makes the grinding process easier
- Process in short bursts to avoid heat buildup, which can turn the flour oily
- Sift the finished flour through a fine mesh strainer to remove any larger pieces
How to Store Almond Flour
Almond flour has a higher fat content than regular flour, which means it can go rancid if not stored properly.
- Pantry: Store in an airtight container away from heat and light for up to 1 month
- Refrigerator: Keeps for 3–6 months in a sealed container
- Freezer: Best for long-term storage — keeps up to 12 months; thaw at room temperature before using
Homemade almond flour should always be refrigerated or frozen since it doesn’t have the same shelf life as commercially processed flour.
What to Make with Almond Flour
The best way to get comfortable with almond flour is to start baking with it. Here are six recipes worth bookmarking:
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How to Make Almond Flour
Ingredients
- 1 cup almond slivers
Instructions
- Food Processor Method: Add almond slivers to a food processor and pulse in short bursts until the almonds are broken down into smaller bits. Use a rubber spatula to remove any almond bits on the side or bottom of the bowl. Repeat processing until a flour texture is achieved.
- Blender Method: Add almond slivers to a blender jar and pulse in short bursts until the almonds are broken down into smaller bits. Use a rubber spatula to remove any almond bits on the side or bottom of the jar. Repeat processing until a flour mixture is achieved.
- To Blanch Almonds: If you prefer to blanch almonds at home, preheat your oven to its lowest settings, 200°F/93°C or lower. Then turn off the heat. Bring water to a boil in a medium saucepan. Add 1 cup of raw almonds and set a timer for one minute. Then remove from heat and drain almonds in a strainer. Set them aside until cool enough to handle. Press the almonds between two fingers, gently pushing until the almond separates from the peel. Transfer skinned almonds to a pan lined with parchment paper and place the pan in the oven (which is now warm, but not hot). Let them sit for 10 to 20 minutes to thoroughly dry out.
Recommended Equipment
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Notes
Store it right: Homemade almond flour doesn’t have preservatives, so refrigerate it in an airtight container for up to 6 months, or freeze for up to a year.
Don’t over-process: Stop blending as soon as you reach a fine, even powder. Keep going and you’ll end up with almond butter — which is delicious but not what we’re after here.
Sift for best results: Run your finished flour through a fine mesh strainer to remove any larger pieces. This gives you a smoother texture in baked goods.
Almond slivers are the shortcut: If you can find them in the baking aisle, use them instead of whole raw almonds — they’re already blanched and dried, so you skip the peeling step entirely.
Nutrition
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Frequently-Asked Questions
Can you substitute almond flour in place of all-purpose flour?
Not always 1:1 — see the baking tips section above. Almond flour works best in recipes specifically designed for it, or as a partial substitute (up to 25–50%) in denser baked goods like cookies, brownies, and quick breads.
Is almond flour gluten-free?
Yes — almond flour is naturally gluten-free. However, if you have celiac disease or a severe gluten sensitivity, look for flour that’s certified gluten-free to ensure it wasn’t processed in a facility with wheat.
Is almond flour keto friendly?
Yes. With only 5g of carbohydrates per ¼ cup (and 3g of that being fiber), almond flour is one of the best low-carb flour options available.
Is almond flour expensive?
It can be — almond flour typically costs more than all-purpose flour. The most cost-effective options are buying it in bulk at warehouse stores like Costco, or making your own at home from almond slivers, which are often cheaper than pre-ground flour.
Why is almond flour so expensive?
Almonds themselves are a premium crop — water-intensive to grow and subject to price fluctuations. It takes about 1 pound of almonds to make roughly 1 pound of flour, so the cost tracks closely with the cost of whole almonds.
Where can I buy almond flour?
You can find almond flour at most major grocery stores, health food stores, and online retailers. It’s often stocked in the baking aisle, the gluten-free section, or both. Costco and other warehouse stores typically offer the best price per pound.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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Brilliant info excellent information for this. Almond flour as it has a short shelf time why buy a large bag online when you can make your own fresh as you need it perfect thankyou