Soaked Almonds 24+ hours, dehydrated fully in 150 degree oven
Basically made nut butter. Ground nice and easy, but was to sticky to call it flour.
Pass and Fail:
Blanched Almonds, skinned, chopped coarsely and dehydrated.
Made Almond Flour! but, was not completely dehydrated, so it tried to gum up the mill several times, and the yield was about 50% of the total in almond flour vs. chunks.
Grind on a very loose setting.
Flour should be sifted to get out any chunks that may has slipped through.