Need some help making almond flour
I've already seached here and on the internet, but I just need direct advice from someone who's done this to tell me what to do.
I wanted to make Mark's recipe for Primal Pizza, which calls for almond flour. Didn't want to pay the big bucks, plus I had a big bag of raw whole almonds in the pantry. So I tried making it myself.
I didn't blanch them, so I know technically I just got almond meal. I use a Kitchenaid food processor and the regular blade. The pieces got very small, but still too granular to be flour. I was hesitant to keep grinding because I didn't want to end up with almond butter. I ended up using 2 cups of this meal to make the pizza dough, spread it thinner than suggested, but it was still too dense to my liking and after a few pieces of the pizza, I just ate the topping and threw the crust outside to the wildlife.
1) should I only have used blanched almonds?
2) should I have just kept running the processor?
3) should I use a different appliance?
4) should I have toasted the almonds to dry them out a bit?
5) I bought coconut flour for another recipe, should I just use that instead and if so, how much is equivalent?
I can get whole raw almonds for a reasonable price, so am willing to keep testing.
Thanks for any help.
"Just give me all the bacon and eggs you have. Wait, wait. I'm worried what you just heard was, 'Give me a lot of bacon and eggs.' What I said was, 'Give me all the bacon and eggs you have'. Do you understand?" - Ron Swanson