How to make your own Gluten Free Almond Milk

Here is another great Milk Alternative for you. It's one that I came up with after combining a couple of other different Almond Milk recipes. If you haven't ever researched it, there are a lot of different methods out there- some with blanching the almonds, some with not, some with soaking overnight, and some with grinding to a meal first... This is our favorite combination. 

This recipe is for Plain Almond Milk but you can easily make Vanilla Almond Milk by adding 1 & 1/2 tsp of gluten free vanilla.

Almond Milk 
(Gluten-Free, Dairy-Free, Soy-Free, Corn-Free, Refined Sugar-Free)
Created by jalene

Ingredients: 

• 1 cup of raw almonds (with skin or blanched)
• 2 cups water
• 3 & 3/4 cups water
• 1/4 tsp sea salt
• 1 Tbsp 100% Pure Maple Syrup (optional)

Directions: 

1. Thoroughly rinse the raw almonds in a strainer. (See note)
2. Lightly dry and place the raw almonds on a cookie sheet and bake for 15 minutes on 300 F.
3. Transfer the hot, toasted almonds into an airtight container with the 2 cups of water. Store in the refrigerator overnight or at least 6-8 hours. 
4. Drain and rinse almonds from soaking water. Place in blender along with 3 & 3/4 cups water, salt, and maple syrup. Blend on high for 1 minute. 
5. Strain milk through a metal strainer. Mine looks like this:

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You may need to work the liquid through, scraping the pulp away. (SAVE THE PULP! I keep it in an airtight container in the fridge until I'm ready to use it. See below to find out 2 options you can use it for later.) 

Store milk in an airtight container in the fridge. Lasts about 3-5 days. 
Makes 4 cups Almond Milk with about 1/2 cup leftover pulp. 

Notes from jalene:

We rinse and toast our almonds before making our milk due to alleric reactions by eating them raw. Reactions for me involve itchy ears and an irritated throat. Often times, patients will come to my husband saying they think they are allergic to different kinds of nuts, fruits, or vegetables when in fact, after being tested by my husband, are ACTUALLY allergic to the pesticides and chemicals they are treated with.  Washing your fruits and vegetables alone is not enough to remove these unwanted substances because they have ALREADY been power-washed before they come to you. Studies show they STILL have remnants of chemicals, hence the dirty dozen list. 

If you notice a slight reaction with something you are eating, try eating the organic version and see if you still experience the same reaction. For example, non-organic apples give me itchy ear and an irritated throat but organic apples, of the same variety, DO NOT.  Other possible allergic reactions may include: sinus problems, puffy or tingling lips, bloated stomach, stomach ache, diarrhea, headaches, and migraines. Remember, if you experience a SEVERE allergic reaction to a food, consult an allergy doctor FIRST before experimenting. 

My husband, Dr. Nielsen, says clinically, 95% of all headaches, especially migraines are caused by a food sensitivity (unless there has been severe brain trauma). Pretty interesting stuff when you start to learn more.   

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NOW, what to do with that pulp...

I like to use everything I can from the almonds because the leftover pulp does have some great fiber and nutrients remaining in it. Plus, almonds can be expensive so it's a great way to not waste! Here are some options on what to use it in: 

Option #1: 
I use the pulp in my APPLE OAT PANCAKES. It fits in great! 

Option #2: 
I use the pulp in smoothies. Try this one: Super-Healthy Almond Smoothy

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Milk Replacement TIP:

• Use Rice Milk in place of skim milk
  
• Use Soy Milk or Almond Milk in place of 1 or 2% milk
• Use Coconut Milk in place of heavy cream