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Dry fermented almond meal for Full GAPS in a cream bowl.

Dry Fermented Almond Meal for Full GAPS

Dry almond meal for Full GAPS baking made by soaking whole almonds, fermenting them with homemade whey, then drying until crisp, cooling and grinding. Contains almonds and milk from the culture.
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Servings: 1 batch
Course: Ingredient
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups raw whole almonds preferably skinless; starting measure before soaking
  • 1 tablespoon mineral sea salt for the soaking water
  • filtered water enough for the first soak, then fresh warm water to cover by about 2 inches for fermentation
  • 1/2 cup homemade cultured whey from completed homemade 24-hour GAPS yogurt

Equipment

  • 1 Roomy glass, ceramic or stainless bowl for soaking
  • 1 Colander for rinsing and draining
  • Oven-safe drying trays Room for a thin layer; low oven no hotter than 150°F
  • 1 Ninja BN801 pulse cooled dry nuts in batches
  • 1 Dry airtight storage container for finished meal

Method
 

  1. Measure four cups whole almonds before soaking. Mix with the tablespoon of salt and enough filtered water to cover in a roomy bowl. Keep submerged during the 12-to-24-hour soak.
    Whole almonds submerged in the initial salt-water soak before fermentation for Full GAPS almond meal.
  2. Drain, rinse with fresh filtered water and drain again. Remove brown skins if desired. Return the whole nuts to a clean roomy bowl.
  3. Add half a cup homemade cultured whey from completed 24-hour GAPS yogurt. Add fresh warm filtered water to cover the nuts by about 2 inches. Cover loosely with a plate or clean towel and leave at room temperature for 24 hours or longer for the whole-nut fermentation. Keep the nuts submerged.
  4. Drain after fermentation and rinse if a milder flavor is desired. Drain thoroughly, then spread the whole nuts in a thin layer on appropriate oven-safe drying trays.
  5. Dry in a low oven no hotter than 150°F for 12 to 24 hours, stirring occasionally, until completely dry and crisp through the center. Test a cooled nut and continue drying if its center is chewy or soft.
  6. Cool the nuts completely. Pulse manageable batches in the Ninja BN801 until they become loose fine almond meal. Stop before oily clumps or almond butter form, then combine the ground batches.
    Fully dry almond meal around the used Ninja BN801 blades after grinding.
  7. Store the fully cooled meal in a clean dry covered container in the freezer for freshness. Label it as dry fermented almond meal, and measure the finished meal for the receiving recipe.
    Dry fermented almond meal for Full GAPS in a cream bowl.

Notes

Preparation: Soak 12–24 hours, then ferment the whole almonds in fresh warm water with the measured whey for 24 hours or longer before drying and grinding. Soaking alone does not complete GAPS flour preparation.
Drying: Use a low oven no hotter than 150°F for 12–24 hours until a cooled almond is crisp inside. Fully cool before grinding.
Yield: Four cups is the starting whole-nut amount. Grinding changes volume, so measure the finished dry meal rather than promising four finished cups.
Allergens: Contains almonds and milk from the whey culture; not dairy-free. The finished receiving recipe controls stage placement.
Dry texture: This differs from fresh moist fermented flour. Keep the meal fully dry for recipes calling for dry almond meal.
Scaling: At 2x use 8 cups almonds, 2 tablespoons soaking salt and 1 cup whey. Keep enough fresh fermentation water to cover by about 2 inches, work in suitable vessels and grind in batches.

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