http://tinyurl.com/r5caq

states that
"High-speed electric blenders are not very successful as they make the
almonds oily."



I purchase the 2 lb. bags (I think they are 2#) whole almonds from Costco
or BJ's that have the brown skin left on them.



Having noticed recently some recipes calling for almond flour, I would like
to start using these almonds as flour more often in baking recipes (I have
no recipes particularly in mind). Right now I have a vita-mix that has a
dry blender that I've used successfully for wheat-berries to make flour. But
I'm worried that this might create the problem as stated above. I have a
fp, but haven't tried it yet to grind the almonds; frankly because I've
dulled blades before, and it's not worth it. I also have a couple of coffee
grinders that I've not tried yet to grind them. I think I'll try that
today.



Does anyone make flour out of almonds; if so, what do you use to do so?

Thanks,

Dee Dee

Dee Randall wrote:
> http://tinyurl.com/r5caq
>
> states that
> "High-speed electric blenders are not very successful as they make the
> almonds oily."

Blenders don't make almonds oily, almonds ARE oily (all nuts are oily).
You can make almond paste at home but you cannot make almond flour at
home. Nut flours are made by first removing the nut oils with chemical
solvants... nut flour is what's left after extracting say walnut oil...
nut flours are what remains after most of the important nutritional
components have ben removed. I really don't think nut flour is what
you want.

Sheldon

Dee Randall wrote:

> Does anyone make flour out of almonds; if so, what do you use to do so?


I'm not sure it counts as flour since I've always called the result
"ground almonds," but I just use my food processor with the steel blade.
It doesn't turn to almond butter unless I add oil. To make something
with the powdery feel of flour, I'd have to figure out a way to remove oil.


Could you give an example of a recipe you're making that calls for
almond flour? I've always used ground almonds as an ingredient in cakes
and cookies where they substitute for eggs or butter (for vegans or
people who are allergic). In those recipes, whole wheat flour is
another ingredient. I'm guessing you're using the ground almonds in a
recipe for low or no carbs so there's no wheat flour. I'm curious how
this works.


--Lia

"Dee Randall" > wrote in message
...
sip
I think the almond flour that I would find at a
> health-food store, unless it was a high-volume store, would have a good
> possibility of being rancid.
>
> Thanks for you response,
> Dee Dee
>
My health food store keeps that sort of thing either in a refrigerated case
or a freezer. See if your store has such an area.
Janet

"Janet Bostwick" > wrote in message
...
>
> "Dee Randall" > wrote in message
> ...
> sip
> I think the almond flour that I would find at a
>> health-food store, unless it was a high-volume store, would have a good
>> possibility of being rancid.
>>
>> Thanks for you response,
>> Dee Dee
>>
> My health food store keeps that sort of thing either in a refrigerated
> case or a freezer. See if your store has such an area.
> Janet
Thanks, Janet, I think probably my best bet then will be at Whole Foods, and
I'll give Wegman's a look-see. Of course, I'll look at TJ's, but --
Dee Dee
Dee Dee

"Dee Randall" > wrote in message
...
>
snip>> My health food store keeps that sort of thing either in a
refrigerated
>> case or a freezer. See if your store has such an area.
>> Janet
> Thanks, Janet, I think probably my best bet then will be at Whole Foods,
> and I'll give Wegman's a look-see. Of course, I'll look at TJ's, but --
> Dee Dee
So many choices, you're lucky. Oh, the packages at my store also have a use
by date. That gives more confidence.
Janet

"Janet Bostwick" > wrote in message
...
>
> "Dee Randall" > wrote in message
> ...
>>
> snip>> My health food store keeps that sort of thing either in a
> refrigerated
>>> case or a freezer. See if your store has such an area.
>>> Janet
>> Thanks, Janet, I think probably my best bet then will be at Whole Foods,
>> and I'll give Wegman's a look-see. Of course, I'll look at TJ's, but --
>> Dee Dee
> So many choices, you're lucky. Oh, the packages at my store also have a
> use by date. That gives more confidence.
> Janet
Yes, I am lucky, and this reminded me of a place that I've not been to in 10
years, but it is a "health" store. I always remember it because the lady
said that they had run or were running Whole Foods out of business -- it is
a very small store. LOL. But I have to hand it to them, they're still
there!
Janet, I do have to put on the mileage to get to these places. Abt. 150 RT.
Dee Dee

I agree with Sheldon thats why I rated his response as five stars.
"Blenders don't make almonds oily, almonds ARE oily (all nuts are
oily). "

Still! You can play a little trick.
1. Freeze the almonds before making the flour. Process frozen almonds.
2. Use small quntity at a time,, half a cup
3. Use a food processor, pulse to create coarse powder.

Yogi

"Dee Randall" > wrote in message
...
>
>
>
> http://tinyurl.com/r5caq
>
> states that
> "High-speed electric blenders are not very successful as they make the
> almonds oily."
>
>
>
> I purchase the 2 lb. bags (I think they are 2#) whole almonds from Costco
> or BJ's that have the brown skin left on them.
>
>
>
> Having noticed recently some recipes calling for almond flour, I would
> like to start using these almonds as flour more often in baking recipes (I
> have no recipes particularly in mind). Right now I have a vita-mix that
> has a dry blender that I've used successfully for wheat-berries to make
> flour. But I'm worried that this might create the problem as stated above.
> I have a fp, but haven't tried it yet to grind the almonds; frankly
> because I've dulled blades before, and it's not worth it. I also have a
> couple of coffee grinders that I've not tried yet to grind them. I think
> I'll try that today.
>
>
>
> Does anyone make flour out of almonds; if so, what do you use to do so?
>
> Thanks,
>
> Dee Dee


I use my food processor and it works fine. I've also purchased the ground
almonds from trader joe's, which works well too. If you process too long, it
will become almond paste, so get to know that pulse button well! I've
used the ground almonds (not too fine) for almond milk too, but you have to
grind them just before you make it for the best flavor.

kimberly

>> Does anyone make flour out of almonds; if so, what do you use to do so?
>>
>> Thanks,
>>
>> Dee Dee
>
>
> I use my food processor and it works fine. I've also purchased the ground
> almonds from trader joe's, which works well too. If you process too long,
> it will become almond paste, so get to know that pulse button well!
> I've used the ground almonds (not too fine) for almond milk too, but you
> have to grind them just before you make it for the best flavor.
>
> kimberly

Well, I think I'll just give my fp a work-out and find out if it will grind
into a flour. I think there will be a fine-line between flour and paste.

Does the almond milk 'catch' in your throat?
Thanks,
Dee Dee

"Dee Randall" > wrote in message
...
>
>>> Does anyone make flour out of almonds; if so, what do you use to do so?
>>>
>>> Thanks,
>>>
>>> Dee Dee
>>
>>
>> I use my food processor and it works fine. I've also purchased the ground
>> almonds from trader joe's, which works well too. If you process too long,
>> it will become almond paste, so get to know that pulse button well!
>> I've used the ground almonds (not too fine) for almond milk too, but you
>> have to grind them just before you make it for the best flavor.
>>
>> kimberly
>
> Well, I think I'll just give my fp a work-out and find out if it will
> grind into a flour. I think there will be a fine-line between flour and
> paste.
>
> Does the almond milk 'catch' in your throat?
> Thanks,
> Dee Dee

No, you do that one in a blender, with water, then strain it with multiple
layers of cheesecloth. There's no almond bits in the milk.
It makes the best strawberry smoothies ever.

kimberly

I don't agree with Sheldon's assessment that almond flour has been chemically defatted. Not the almond flour I buy. Peanut flour is often defatted, but not almond.

I freeze my almonds as well before processing and I get the exact same results as the almond flour I've bought. I also freeze the fp bowl/blade.

If you're utilizing almond flour to replace wheat flour, then I'd recommending grinding blanched almonds as opposed to unblanched. The skins add a bitter taste to subtley flavored baked goods.

"scott123" > wrote in message
...
>
> Yogi Gupta Wrote:
>> I agree with Sheldon thats why I rated his response as five stars.
>> "Blenders don't make almonds oily, almonds ARE oily (all nuts are
>> oily). "
>>
>> Still! You can play a little trick.
>> 1. Freeze the almonds before making the flour. Process frozen almonds.
>> 2. Use small quntity at a time,, half a cup
>> 3. Use a food processor, pulse to create coarse powder.
>>
>> Yogi
>
> I don't agree with Sheldon's assessment that almond flour has been
> chemically defatted. Not the almond flour I buy. Peanut flour is often
> defatted, but not almond.
>
> I freeze my almonds as well before processing and I get the exact same
> results as the almond flour I've bought. I also freeze the fp
> bowl/blade.
>
>
> --
> scott123

Thanks, Scott, do you use your almond flour for flour in breads, cakes or
cookies. Can you give me one type of recipe that you do use it for? Also,
do you feel that using your fp for frozen almonds will dull your blade
pretty darned fast.
I dulled my last fp blade doing very hard cheeses.
Thanks again,
Dee Dee

Dee, my apologies for the delay. I've used almond flour in quick breads (pumpkin), cakes and cookies. My goals have been to cut the carbs/glycemic impact that I would get from regular flour. Almond flour works especially well when combined with vital wheat gluten. I have an almond flour/gluten pancake recipe that I'm especially pleased with.

As far as the blade dulling... I haven't noticed it. As hard as almonds are, I still think they're softer than a hard cheese. Think about how easily an almond grates vs. a chunk of parm.

"scott123" > wrote in message
...
>
> Dee Randall Wrote:
>> "scott123" wrote in message
>> ...-
>>
>> Yogi Gupta Wrote:-
>> I agree with Sheldon thats why I rated his response as five stars.
>> "Blenders don't make almonds oily, almonds ARE oily (all nuts are
>> oily). "
>>
>> Still! You can play a little trick.
>> 1. Freeze the almonds before making the flour. Process frozen
>> almonds.
>> 2. Use small quntity at a time,, half a cup
>> 3. Use a food processor, pulse to create coarse powder.
>>
>> Yogi-
>>
>> I don't agree with Sheldon's assessment that almond flour has been
>> chemically defatted. Not the almond flour I buy. Peanut flour is
>> often
>> defatted, but not almond.
>>
>> I freeze my almonds as well before processing and I get the exact
>> same
>> results as the almond flour I've bought. I also freeze the fp
>> bowl/blade.
>>
>>
>> --
>> scott123-
>>
>> Thanks, Scott, do you use your almond flour for flour in breads, cakes
>> or
>> cookies. Can you give me one type of recipe that you do use it for?
>> Also,
>> do you feel that using your fp for frozen almonds will dull your blade
>>
>> pretty darned fast.
>> I dulled my last fp blade doing very hard cheeses.
>> Thanks again,
>> Dee Dee
>
> Dee, my apologies for the delay. I've used almond flour in quick
> breads (pumpkin), cakes and cookies. My goals have been to cut the
> carbs/glycemic impact that I would get from regular flour. Almond flour
> works especially well when combined with vital wheat gluten. I have an
> almond flour/gluten pancake recipe that I'm especially pleased with.
>
> As far as the blade dulling... I haven't noticed it. As hard as almonds
> are, I still think they're softer than a hard cheese. Think about how
> easily an almond grates vs. a chunk of parm.

> scott123

Thanks, Scott123, for answering. Your blade dulling answer is a good one.
Yes, you must be right.
I'll remember to free the almonds first before I put them in the fp.
My appreciation,
Dee Dee