Go Back
+ servings
Make your own almond flour
Print Recipe
5 from 3 votes

Homemade Almond Flour or Seed Flour

Learn how simple it is to make your own almond or seed flours at home.  Just a few simple steps and you'll have a beautiful flour you can use in gluten free baking and cooking.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: almond flour, gluten-free
Servings: 2 cups
Calories: 1644kcal
Author: Maggie


  • 2 cups almonds, sunflower seeds or other nut or seed


  • First, add the nuts or seeds to your blender or food processor, turn it on high and let it process for about 30-45 seconds.  Make sure that you don't blend so long that the nuts or seeds turn into butter.  The mixture should be finely ground, but shouldn't turn into a paste.  At this point you can use your flour just like this.  Or, move on to the next step and sift it through a mesh strainer.If you would like a more consistent and fine flour, 
  • I recommend sifting the almond meal through a mesh strainer. Dump the ground nuts or seeds into a mesh strainer set over a bowl. Sift the nuts or seeds into the bowl, using your fingers as necessary to help push the mixture through. The flour in the bowl is now ready to use in your favorite recipes!


Yield: 2 cups of almonds or sunflower seeds will yield about 2 1/2 cups of flour.
After you've sifted the flour, you'll be left with nut or seed pieces that are too big to sift. Don't throw these pieces away! There's lots of things you can do with these leftovers. Put them back in the blender to grind and repeat the process above. Use them as the base for a pesto sauce. Or, add the seeds to a salad or soup for a crunchy topping.


Calories: 1644kcal | Carbohydrates: 61g | Protein: 60g | Fat: 141g | Saturated Fat: 10g | Sodium: 2mg | Potassium: 2016mg | Fiber: 34g | Sugar: 11g | Calcium: 755mg | Iron: 10.6mg