What is Nut Flour?
Nut flours are becoming an increasingly popular alternative to regular flour, and they are also gluten‑free. They are made by finely grinding nuts, which allows them to boast a significant content of healthy fatty acids, fiber, protein, vitamins, and minerals. Their lower carbohydrate content is balanced by a higher fat content.
When working with nut flours, it’s important to consider their different properties. They lack gluten, which helps hold dough together, and due to their higher fiber content, they absorb more water—especially coconut flour. Nut flours also tend to burn more easily. For these reasons, nut flours are often combined with other types of flours (to maintain gluten‑free status, options like buckwheat or sorghum flour are commonly used).
Nut flours are primarily used in baking, making gluten‑free and raw desserts, and in exotic cuisines for preparing sauces or dressings. They should be stored just like nuts—in a sealed container, away from light, heat, and moisture, ideally in the refrigerator.