Question 1

What is the difference between almond flour and almond meal?

Accepted Answer

While there are no defined differences between almond flour and almond meal, there is a general rule used by manufacturers to help buyers differentiate between the two. Put simply, almond meal is generally a little coarser and can come in both blanched and unblanched varieties. Meanwhile, almond flour tends to be more finely ground and has a smoother overall taste, and these will usually come in blanched varieties only.

Question 2

Which is better: blanched or unblanched almond flour?

Accepted Answer

Like most things in cooking, neither can be considered “better” than the other, outright. Instead, it’s best to look at what you want or need to cook/bake before purchasing your almond flour. If you are looking to bake bread, or use your almond flour in a sauce/vinaigrette, then unblanched almonds are more likely to better suit your needs. Likewise, finer pastries and those items which require a little more finesse are likely better with blanched almond flour.

Question 3

Does almond flour need to be refrigerated?

Accepted Answer

The answer to this depends on how long you need to keep your almond flour. If you are an occasional user, you would be best to store your almond flour in the freezer, where it can stay fresh for up to 12 months. If you know you’ll be using your almond flour regularly, then there is no harm in keeping your purchase on the countertop for easier access.

Question 4

Can I make my own almond flour?

Accepted Answer

Absolutely! Just take your preferred almonds (blanched or unblanched) and whizz them through a blender in short bursts, until you have your desired coarseness. It’s important to keep your bursts to a maximum of one second at a time, or your almond flour may soon turn into almond butter. After a couple of rounds in the blender, be sure to go around the outer edge of your food processor to ensure an even grind and stop any almonds from escaping their fate.

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