Hi Beckie!
First of all, it's nice to hear from you again!
It's been a long time.
I normally buy my almond flour at the store (Bob's Red Mill brand) or online here;
http://www6.netrition.com/now_almond_flour_page.htmlI have milled almond flour from plain unsalted almonds with a food processor many times.
The trick is not to pulse for too long at each button press.
Pulse in VERY short bursts. Otherwise, the almonds' oil will come out more quickly.
Pulse with short bursts until you get the consistency you're looking for.
Also keep in mind that some batches of almonds are oilier than others.
This can effect the outcome.
Almond skins also cause the end product to be a bit more brown and "gritty".
But that's OK... That "grit" (or coarseness) is almost pure fiber!
The skins can be removed by first blanching the almonds boiling water.
But you'll lose the benefit of the fiber you'll need on a high protein regimen like FTS.
You can order your FTS Zero here;
http://www.shop.fattoskinny.com/I hope this info helps you!
Tony
