My regional wholesale accumulations never have almond flour. They’re either sold out, or don’t carry it at all. And buying the small pockets at the grocery store are bank separating. I can on the other hand buy vast bags of plain, unsalted almonds at a nice rate. So I could perform my own almond flour: blanch, cool then food processor. Is there any cons to moving my own? Anyone tried it? I’m worried the food processor won’t make it as fine as the prepackaged substance, but I won’t know till I try it.

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