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Originally Posted by LageNomAi  One other thought: if you are willing to accept a slightly different texture, you can save money on almond flour by purchasing almonds and grinding them yourself. I've done this many times and while the texture won't be as good as with pre-ground almond flour, depending upon the recipe, this doesn't make a difference.
The flip side is that in some recipes, it makes a huge difference. Unfortunately it's a trial and error situation. |
My husband is a big advocate of "If you're going to buy something, buy the best." So when I got my coffee grinder for grinding nuts and flaxseed he picked out a Cuisinart with infinite settings from very fine all the way to coarse. I was horrified at the price -- it was about $60. But now I'm glad that's what I got.
It took me a few tries to figure out which settings were best for what, but now I can make nuts into smooth flours that can't be distinguished from the commercial stuff except for the price -- I can make them a lot cheaper. Or I can grind them into very small pieces to sprinkle over the top of a snack cake or to add to salads. I can grind flaxseed in the same way to make a smooth flour to use in cakes or pastries or a more coarse flour for a "whole grain" feeling in breads.
Nadine