Almond flour, a substitute for barley, wheat and rye flour, is high in protein and low in sugar and carbohydrates. It does not contain gluten, so it is ideal for those who are sensitive or allergic to gluten-based flours. Almond flour has a sweet, nutty flavor and can add moistness to baked goods like cakes and breads. With the proper preparation and method, you can turn whole almonds into almond flour for all of your gluten-free recipe needs.

Things You'll Need

Boil the water in a saucepan. When the water reaches a rolling boil, add the almonds, and continue to boil for 90 seconds.

Pour the almonds into a strainer, and wait for them to cool enough that you can touch them. When you are able to touch them, gently rub the almonds with your fingers to remove the skin.

Allow the almonds to dry completely. If any water remains on the almonds, these steps could produce almond butter instead of almond flour. When they are dry, pour them into a food processor.

Use the pulse setting on the food processor so the almonds are ground gradually. If you grind the almonds too quickly, they could release too much oil and, again, become almond butter. Continue to pulse until the almonds resemble a fine flour.

Pour the almond flour into a container with an air-tight lid.

Store in the container in the refrigerator. Because of its high protein content, almond flour will spoil if left at room temperature for a long period of time.


  • Always use nonstick cooking utensils when cooking with almond flour, as its extra protein will make the flour sticky.

  • Almond flour may require more beating or mixing than is called for in a recipe. Unlike with wheat, barley or rye flour, extra beating or mixing will not make the almond flour tough; instead, it will increase the lightness of the food being prepared.