Almond flour, in my search for alternatives to wheat, quickly became a staple in my kitchen. In addition to being absolutely delicious, it's low in carbs, and super high in protein. It also adds flavour to baked goods, which wheat flour doesn't.

I get mine (and many other products) at a local store called La Branche d'Olivier, which carries many products in bulk, for about $6 a pound. Blanched almonds are about the same price, so I don't bother grinding my own (and I'm lazy that way). It can also be found online. If you're looking for a specific brand, Bob's Red Mill carries a quality product, but at almost $12 for a pound bag, I strongly suggest buying it in bulk.

Making your own flour (if ready-made flour is simply a rip-off in your area) only takes a few minutes and you can get the same texture as the store-bought kind. Using a blender or a coffee grinder (in small quantities) is usually best, but a food processor will yield good results as well. Basically, all you need to do is toss about a cup of blanched almonds in the blender (or coffee grinder, or food processor) and pulse a few times until finely ground. If you let it go for too long, you'll eventually end up with almond butter. You can use unblanched almonds as well, but it'll result in a darker, coarser flour.

I store the almond flour in an airtight container, since I use a lot of it, but it can be stored up to a month in the fridge (in a Ziploc bag), or even longer in the freezer.

This process works just as well for hazelnuts, pecans, walnuts, etc. Since you can sub any nut flour, creating various combinations can yield interesting, and yummy, results.