I went to Whole Foods yesterday to purchase Blanched Almond Flour. Couldn't find any so I asked a guy there to help me find it. He couldn't. He then asked what I was using it for and I said baking, paleo pumpkin bread to be exact. He commented that I might want to use Almond Meal instead. (I didn't go into the fact that I was aware of the differences between the two for baking at that point...) He then said he was surprised a Paleo recipe would be using the blanched in a recipe and then asked me, You do know how they blanch them right? I wasn't sure actually and gave some dumb answer like, They steam them or something? (which is how they take off the skins actually I believe...?) He said No, they use BLEACH to whiten it. I'm surprised they would want that in a Paleo recipe. I think that's why we don't carry it here, cause of the bleach used. Not healthy for you, you should check that out.
So, misinformed but helpful guy or on to something? (Rarely use the stuff but would like to know for when I do... so asking all the experts here who have taught this newbie so much!!)
I don't know for certain, but I know that in cooking, blanching just means they spend a brief time in hot water, in this case because the skins will slip off very easily.
I use Bob's Red Mill almond flour or make my own. When I make my own (to save a little $ and to ensure phytic acid is removed) I soak them overnight in salted water, remove all the skins (a total pain) and then dehydrate the now skinless almonds. I store them this way and then just grind up in the Vitamix when I need the flour.
By definition, blanching almonds should be putting them in boiling water, removing and putting in ice water to cool, then removing the skin of the almond.
If you're makin "paleo" baked goods I suggest just buying almond flour or buying blanched almonds and grinding them with a food processor.
Who knows how certain companies do their blanching, but I doubt they put them in bleach.