Nut flour is a great way to stay paleo and also enjoy certain baked goods. You can purchase nut flour from stores, but you run the risk of it containing wheat byproducts because it is often made in the same factories as wheat flour. It can also be pricey to rely on store bought nut flour, so making your own is generally more economical.
Almonds tend to be the best nut to make flour with, in terms of flavor and texture, nut flour can be made with a variety of nuts, including hazelnuts and almonds.
To make your own nut flour, first begin by washing raw nuts (with their skins, but without their shells) to remove any dirt and debris. After washing, fill a pan to the halfway point with cold water, and then bring the water to a boil over high heat. Add the nuts once the water has begun boiling, boil for 10 seconds, and drain. Pour the drained nuts onto a towel and rub them with the towel to remove the skins. After rubbing them with the towel, inspect to ensure all the skins are fully removed.
Place the peeled nuts into a nut grinder, but be sure not to overfill the grinder. A good rule of thumb when determining how much nuts to use, is to remember that 1 cup of uncooked nuts generally equals ¼ cut of nut flour. If you don’t have a nut grinder, you can also use a blender or food processor for this step. Pulse the nuts in the grinder or blender until they start to break apart, and continue grinding them until they are coarsely ground. Do not over-grind the nuts, because this will turn them to butter. If you’re worried about turning your nuts into butter, a good tip is to freeze the nuts before putting them into the grinder or blender.
Add the coarsely ground nuts to a sifter, and sift the flour out. Put the remaining pieces from the sifter back into the grinder or blender and continue until all the nuts have been sifted and ground. Nut flour should be stored in an airtight container, or in a zippered bag in the freezer. Nut flour can go rancid fairly quickly, so when making it, be sure not to make too much. Nut flour can be used in place of wheat flour in a variety of recipes.