Guest guest Posted April 14, 2011 Report Share Posted April 14, 2011 I had a customer come in yesterday during a slow period as I was showing a different customer how to make almond butter. She asked about making almond flour so I tried it in the wet container and it ended up making a mix of almond " flour " with chunks of almond butter in the corners of the container. We then tried it in the dry container and the end result was almost perfect. (more like an almond meal). Because the dry blade blows everything high up into the container (to keep the flour cool as it grinds) there was only the " tiniest " bit of " clumpy " nut-butter like almond meal areas and when I broke them apart with my fingers they crumbled. I bet that if I had started with frozen, un-roasted almonds I would have ended up with perfect almond meal/flour. I know we talked about making almond flour a while back and I thought this might interest those of you who use almond flour. Blessings, Lea Ann Savage Satellite Beach, FL (321) 773-7088 (home) (321-961-9219 (cell) www.VitamixLady.com www..com <))>< Quote Link to comment Share on other sites More sharing options...
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