Bob's Red Mill Super-Fine Almond Flour is already a clean, single-ingredient product made from blanched almonds with no seed oils, preservatives, or additives. DIY version allows you to control freshness, grind size, and potentially save money by buying organic blanched almonds in bulk.
Based on: SUPER-FINE ALMOND FLOUR
· Makes approximately 32 servings (448g total)
· Serving: 2 tablespoons (14g)
Why This Recipe is Seed Oil Free
Commercial SUPER-FINE ALMOND FLOUR from Bob's Red Mill often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original SUPER-FINE ALMOND FLOUR may also contain artificial dyes. Check it on DyeFreeCheck to find out.
The sole ingredient that gets ground into super-fine flour texture for baking and coating applications
Instructions
Step 1. Ensure your food processor or high-speed blender (Vitamix recommended) is completely clean and dry. Any moisture will cause the almonds to clump. Chill the bowl and blade in the freezer for 30 minutes beforehand - cold equipment prevents oil release that can turn almonds into butter.
Step 2. Measure 450g (about 3 cups) of organic blanched almonds. Check that almonds are completely dry and at room temperature. Add them to your food processor fitted with the S-blade. Do not overfill - process in smaller batches if using a smaller processor.
Step 3. Pulse 10-15 times in 1-second bursts to break almonds into coarse pieces. This prevents the motor from overheating and gives more control over the final texture. Scrape down sides with a spatula between pulse sessions.
Step 4. Switch to continuous processing for 30-60 seconds, stopping every 20 seconds to scrape sides and check texture. You want a fine, powdery consistency similar to cornstarch. The flour should feel silky when rubbed between fingers, not gritty.
Step 5. Sift the flour through a fine-mesh strainer (100-mesh recommended) into a large bowl. Any larger pieces that don't pass through should be returned to the processor for another 15-30 seconds of grinding. Re-sift until all flour passes through easily.
Step 6. For extra-fine texture, sift a second time through an even finer strainer or flour sifter. The finished flour should be light, airy, and completely uniform in texture - no visible almond pieces should remain.
Step 7. Transfer immediately to airtight glass containers (mason jars work well) or vacuum-sealed bags. Label with date and store in refrigerator for up to 6 months or freezer for up to 1 year. Use directly in recipes calling for almond flour at a 1:1 ratio.
Storage
Store in refrigerator in airtight containers for up to 6 months, or freeze for up to 1 year. Always bring to room temperature before using in baking. Natural oils can go rancid at room temperature.
Cost Comparison
Cost per serving (homemade)$0.39
Cost per serving (store-bought)$0.85
Savings54%
Significant upfront investment but major long-term savings. Buying organic blanched almonds in bulk and grinding fresh ensures maximum nutrition and flavor while cutting costs in half.