Organic flour - Low in carbohydrate nut flour is rich in vitamins, minerals, protein and fibre. The residual vegetable oil is approximately 10 % - 15 % and identical to the natural fatty acids sprectrum of the particular nut or oil seed. Just replace 10 % - 20 % of white flour with glutenfree nut four, which develops its typical flavour of roasted nuts during baking.
Nut flour is often sold out - Why?
Pressing nut and oil seed results in approximately 40 % oil and 50 % press cake. The availability of the different types of flour is influenced by demand for the different types of oil. We always press fresh oils as soon as our stocks of these are depleted. Ocassionally, the flour is sold out quicker than the oil. We apologise for this inconvenience and thank for yout understanding.