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Originally Posted by Yogi Gupta
I agree with Sheldon thats why I rated his response as five stars.
"Blenders don't make almonds oily, almonds ARE oily (all nuts are
oily). "
Still! You can play a little trick.
1. Freeze the almonds before making the flour. Process frozen almonds.
2. Use small quntity at a time,, half a cup
3. Use a food processor, pulse to create coarse powder.
Yogi
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I don't agree with Sheldon's assessment that almond flour has been chemically defatted. Not the almond flour I buy. Peanut flour is often defatted, but not almond.
I freeze my almonds as well before processing and I get the exact same results as the almond flour I've bought. I also freeze the fp bowl/blade.