I've been experimenting with almond flour for baking bread because I have a hard time digesting starches. I've progressed to the point where my bread made from 50:50 (almond:wheat flours) is almost indistinguishable from 100% wheat flour. That's a big win for me.
Almond Meal is not Almond Flour
The problem is that I have yet to find anyone actually selling actual almond flour. Most vendors only sell almond meal even though they like to call it "almond flour". Some vendors sell "fine ground almond flour" which is still just fine ground almond meal (I'm lookin' at you Bob's Red Mill). Semantics aside, I have found that the fat content of almond products I can buy is too high and the texture too gritty to make good bread dough.
Making Almond Flour from Almond Meal
I've had great success separating the oily and gritty parts of almond meal from the almond flour. With the right pitch of sieve you end up with surprisingly smooth and dry flour and a yield of between 65% and 80%.
I'm fine with the yield. The sifting process, however, is terribly slow. Making 50 grams of flour with a plain-old dome-shaped sieve takes about 5 minutes of labour. That's just too time consuming to become a regular part of my meals.
Is there a better way?
Is there a method or device that will separate more flour from almond meal with less manual labour?
Is there some source of actual almond flour hidden away by food distributors somewhere?
Note: I am perfectly tolerant of gluten. I am also tolerant to minimal amounts of starches over time. Please keep that in mind if you are inclined to suggest alternative strategies.