ORGANIC Walnut flour

Our Fine Walnut Flour is produced during the extraction of walnut oil by mechanically pressing freshly harvested, unroasted walnuts. The de-oiled press cake contains very little oil (about 10g per 100g). Finely ground, it makes a nutty, aromatic baking ingredient for pastries. The walnuts from which our walnut flour is made are naturally gluten-free. However, we cannot technically guarantee that it is 100% gluten free (<0.5mg). The flour may contain traces of cereals that contain gluten.

Nutty flour for baking

Combined with other alternative flours (made from maize, sorghum, buckwheat, millet, rice, amaranth, quinoa, etc.), nut flours can be used to create new flavours. They contain high levels of quality protein, around 10g of valuable oil per 100g and more fibre than wholemeal cereal flours.

When baked, nut flours develop the tantalising flavours we know from toasted almonds, toasted hazelnuts and walnuts. It is also a welcome ingredient in sponge cakes, gingerbread and shortbread, as well as in muesli, yoghurt or as an addition to pasta. The calorie content of oil-rich walnuts is reduced, but the focus is more on healthy enjoyment and taste. We recommend adding about 10% walnut flour instead of baking flour.

Walnut flour should always be kept in a tightly closed container in a cool place. In humid conditions, the flour will clump together and may become mouldy. Storage at temperatures above 20°C can lead to the formation of toxic aflatoxins. For immediate consumption.

Walnut flour is suitable for making fine bakery products, as an addition to cereals and desserts, for refining sauces, ice cream, etc. - there are no limits to your creativity.