What To Know
- Once the almonds are cool enough to handle, gently rub the skin between your fingers or use a kitchen towel to remove it.
- If you want to speed up the drying process, spread them out on a baking sheet lined with parchment paper and let them air dry for a few hours.
- Transfer the almond flour to an airtight container, such as a glass jar or plastic container with a tight-fitting lid.
Almond flour has taken the culinary world by storm, becoming a staple for gluten-free baking and a versatile ingredient for healthy meal prep. But before you can enjoy its delicate texture and nutty flavor, you need to learn how to blanch almonds to make almond flour. This process removes the tough outer skin, giving you a smoother, more palatable flour.
Why Blanch Almonds?
Blanching almonds is a crucial step in making almond flour for several reasons:
- Improved Texture: The skin of almonds, known as the “testa,” is tough and fibrous. Blanching removes this skin, resulting in a smoother, finer almond flour that blends better with other ingredients.
- Enhanced Flavor: The skin can impart a slightly bitter taste to the flour. Blanching eliminates this bitterness, allowing the natural sweetness of the almond to shine through.
- Better Color: Blanched almonds have a lighter, more appealing color, which translates to a brighter, more vibrant almond flour.
The Blanching Process: A Step-by-Step Guide
Now, let’s dive into the simple yet effective method of blanching almonds:
1. Prepare the Almonds: Start by sorting through your almonds, removing any that are broken or discolored. Rinse the almonds thoroughly under cold water and pat them dry with a kitchen towel.
2. Boiling Water Bath: Bring a large pot of water to a rolling boil. Carefully add the almonds to the boiling water and let them simmer for 1-2 minutes. This softens the skin, making it easier to remove.
3. Ice Bath Plunge: Immediately drain the almonds and transfer them to a bowl filled with ice water. This stops the cooking process and helps to cool the almonds quickly.
4. Skin Removal: Once the almonds are cool enough to handle, gently rub the skin between your fingers or use a kitchen towel to remove it. The skin should slip off easily. You can also use a small knife to help remove stubborn pieces.
5. Drying the Almonds: Pat the blanched almonds dry with a kitchen towel. If you want to speed up the drying process, spread them out on a baking sheet lined with parchment paper and let them air dry for a few hours.
Grinding the Blanched Almonds: From Nuts to Flour
Now that you have perfectly blanched almonds, it’s time to transform them into delicious almond flour. Here’s how:
1. Food Processor Power: Use a food processor to grind the almonds into a fine powder. Pulse the almonds in short bursts, scraping down the sides of the bowl as needed, until you achieve the desired consistency.
2. Sifter for Smoothness: For an extra smooth texture, sift the almond flour through a fine-mesh sieve. This removes any larger almond pieces and ensures a consistent texture for your baking.
Storing Your Homemade Almond Flour
Once you’ve created your own almond flour, store it properly to preserve its freshness and flavor:
1. Airtight Container: Transfer the almond flour to an airtight container, such as a glass jar or plastic container with a tight-fitting lid.
2. Cool and Dry Place: Store the container in a cool, dry place, away from direct sunlight and heat.
3. Refrigeration for Longer Storage: For longer storage, consider refrigerating the almond flour. This can help to extend its shelf life and maintain its optimal quality.
Beyond Baking: Exploring Almond Flour’s Versatility
Almond flour isn’t just for baking; its versatility extends to many other culinary applications:
- Gluten-Free Breads and Pastries: Almond flour is a fantastic substitute for wheat flour in recipes for bread, muffins, cakes, and cookies. It produces a lighter, airier texture and adds a delightful nutty flavor.
- Healthy Snacking: Almond flour can be used to make protein-packed snacks like almond flour crackers, granola bars, and even savory breadsticks.
- Thickening Agent: Almond flour acts as a natural thickening agent for sauces, soups, and stews, adding a subtle nutty flavor to your dishes.
- Pancakes and Waffles: Create delicious and fluffy gluten-free pancakes and waffles using almond flour as your primary flour base.
The Fruition of Flavor: A Culinary Journey with Almond Flour
Blanching almonds to make almond flour is a rewarding journey that opens a world of culinary possibilities. From gluten-free baking to healthy snacking, this versatile ingredient lets you enjoy the nutty goodness of almonds in countless ways.
Questions We Hear a Lot
Q: Can I use pre-blanched almonds to make almond flour?
A: Yes, you can use pre-blanched almonds, which are readily available in most grocery stores. This saves you the blanching step, making the process even quicker.
Q: How long can I store almond flour?
A: Properly stored almond flour can last for several months. However, for optimal freshness, it’s best to use it within 3-6 months.
Q: Can I use a blender to grind almonds into flour?
A: While a blender can be used, it may not produce as fine a powder as a food processor. A food processor is generally recommended for a smoother, more consistent texture.
Q: What are some other uses for almond flour besides baking?
A: Almond flour can be used for coating chicken or fish, making breadcrumbs, and even as a base for healthy, gluten-free pizza crusts.
Q: Can I freeze almond flour?
A: Yes, you can freeze almond flour for extended storage. Place it in an airtight container and freeze for up to 6 months.
