Making almond flour or almond meal at home might seem a little tedious, but it is totally worth the effort. First off, it is less costly than buying ready-made from the store and most of us have raw almonds stashed in our pantries or refrigerators. The difference between almond meal and almond flour lies in the peel.  We used blanched almonds (see here for how to blanch almonds) to make the almond flour. For the coarser ground almond meal, use roasted unsalted almonds with the peels on.

Now, drain the water and gently squeeze the peels out. Pat dry using a paper towel. Once the almonds are completely dry, grind in a food processor. Give it a couple of pulses at a time till it turns into a fine powder. If you process it for too long, it will release oil and become almond butter instead. And in no time your almond flour is ready to be used in bakes and as a gluten-free substitute.

For making almond meal, keep the peels on the almonds and follow the same process. Be mindful when grinding or the almond meal will turn into almond butter.