Making Almond Flour Using the Magic Bullet

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I really love my Magic Bullet blender and today I want to show you how to make your own almond flour [affiliate link] using raw, whole almonds [affiliate link].

When I don't specifically need the finely ground (read: more expensive and harder to get) I like to grind my own.  One of the recipes I use that I think works great with my own ground almond flour is Chicken Nuggets.

I use the flat blade that comes with the Magic Bullet and the small cup.  Place 1/2 cup of almonds into the small blender cup, and attach the flat blade.  Blend for a few seconds. Sometimes an almond will get stuck under the blade so you may have to remove the bottom and get that almond unstuck. After successful blending, remove the blender cup and shake to evenly distribute the almonds. Sometimes the bigger chunks get stuck at the bottom.

httpv://www.youtube.com/watch?v=sSsPHA8YSz0

Grinding Almonds with the Magic Bullet

Almond Flour Ground in the Magic Bullet

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15 comments to Making Almond Flour Using the Magic Bullet

  • Jen

    I think it would be cool if you had your own cooking show. I don’t have a magic bullet but now I want one! I really want a Vitamix but they are SO expensive!

    [Reply]

    Starlene Reply:

    Awwww, thank you. 🙂 I really need a better setup than the one I used for that video. I did everything myself!! My son usually does any video editing, but I couldn’t get him to find time for me, so I figured it out myself. I want a Vitamix, too!!!

    [Reply]

  • I just made almond flour (more like cornmeal) in a friend’s vitamix, and then I tried it in my food processor and got it almost as fine. I think vitamixes are marketed really well 😉 And perhaps aren’t as good as they’re ‘supposed’ to be. I found it way easier to make the ‘flour’ in my food processor. lots of ””’ eh? :o) We like chicken nuggets too, and we did fish patties with the almond flour – really good!

    [Reply]

    Starlene Reply:

    I was surprised at what a good substitute the almond flour can be. I did learn you have to cook at a lower heat than regular flour. Thanks for commenting, Cara!

    [Reply]

    Victoria Reply:

    @Cara @ Health Home and Happiness, Hi Carla, Would like to know how you and Starlene season the almond flour when you use it as a breading?

    [Reply]

    Starlene Reply:

    @Victoria, for one cup of almond flour I would use 1/2 teaspoon salt, a few shakes of pepper and possibly some onion powder and garlic powder, just a pinch of each. Hope that helps!

    [Reply]

    Victoria Reply:

    Thanks so much, Starlene. 🙂

  • Cris

    To avoid getting almond butter, keep the fresh almonds in the freezer and take out at the time you need to grind them. Works much better.

    [Reply]

    Starlene Reply:

    Hi Cris, thanks for the tip! I’ll have to try this sometime!

    [Reply]

  • Victoria

    Hi Starlene! Thanks for the demo! Where did you get the Magic Bullet?

    [Reply]

    Starlene Reply:

    @Victoria, hi! The Magic Bullet can be purchased online at Amazon by clicking on the link I’ve provided. I have also seen it at Costco. I use my Magic Bullet almost every day for one thing or another. Love the little thing.

    [Reply]

  • Kathy

    Hi Starlene! I was wondering about the Honeyville Farms Blanched Almond Meal Flour. I would like to get some but I thought that the almonds we ate on the GAPS diet had to be soaked & dehydrated first. Is that not always the case?

    [Reply]

    Starlene Reply:

    Kathy, I’ll have to double check but soaking and dehydrating nuts, if memory serves, is more of a “traditional foods” practice recommended in Nourishing Traditions. Some people have done NT first and come to GAPS and it makes sense to soak and dehydrate. But I do not recall that Dr. Natasha states in her book that this must be done. I do think it’s better to soak and dehydrate. From what I understand, “blanching” is the process of soaking to remove the skins so in a way, the almonds from Honeyville have been processed in this way. I hope this helps.

    [Reply]

  • Kathy

    Starlene, I also have another qu. I see that you left the skins on the nuts you ground yourself. Aren’t we supposed to only used blanched almonds? Do you soak and dehydrate before grinding also? Sorry for all the qu’s. I’m new to this & just trying to figure out what to do. 🙂

    [Reply]

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