After another blogger told me she hadn’t heard of almond meal, I thought it might be a fun thing to spotlight for Kalyn’s Kitchen Picks where I talk about ingredients and kitchen items I love. I think it was my friend Georgette who introduced me to almond meal, which is nothing more than blanched almonds ground to a consistency like that of cornmeal. It’s used to replace flour or bread crumbs when the goal is to reduce the carb count or make a dish gluten-free, and it’s a wonderful low-carb ingredient. It is a calorie-dense food, and not inexpensive either, so this is something I use in relatively small amounts.
There are probably other brands, but Bob’s Red Mill Almond Flour is the only brand of almond meal I’ve purchased. I always have this in the freezer where I store it in a glass jar (with the label taped on so I have the information from the package.) In Utah I can find Bob’s Red Mill Almond Flour at Whole Foods, or even my local grocery store, with all the other Bob’s Red Mill products. You can also buy Bob’s Red Mill Almond Meal at Amazon.com if you can’t find it where you live, but you have to buy four packages at a time. (Full transparency: Kalyn’s Kitchen does earn a few cents on the dollar if you follow that link and buy it at Amazon.)
I’ve seen instructions for using the steel blade in the food processor and making your own almond meal, although I’ve had trouble getting the almonds as evenly ground as they are in the pre-ground almond meal. But whether you make your own or grind the almonds in the food processor, this is a wonderfully versatile ingredient. Here are some of the dishes where I’ve used almond meal: