If you are restricted to gluten-free foods, you may feel deprived of baked goods. However, nut flours are an ideal substitute, as all nut flours are gluten-free and a viable alternative for baking. Unfortunately, some manufacturers of nut flours also process wheat flours, so there is a risk of commercial nut flours being contaminated with gluten. Make your own nut flour to save money on high-priced store brands and to ensure that you are getting the freshest product that is gluten-free.
Wash 0.454kg. of raw almonds, macadamia nuts, hazelnuts, walnuts, chestnuts or peanuts in hot water to remove any dirt.
Fill a medium size saucepan half full with cold water. Bring the water to a rolling boil over high heat on the hob.
Add the nuts to the water. Boil the nuts for 10 seconds. Drain the nuts using a colander.
Pour the nuts out in the middle of a towel. Fold the towel over and rub the nuts to remove the skins. Pick the peeled nuts out of the towel and peel away any remaining skins.
Toss 1/2 to 1 cup of the peeled nuts into a nut grinder; do not overfill the grinder. Use a blender if you do not have a nut grinder. Pulse the nuts until they begin to break apart. Continue until the nuts appear coarsely ground; do not overgrind or the nuts will release oils that will turn them into butter.
Add the ground nuts to a sifter. Sift the nut flour into a bowl. Pour the remaining pieces and bits in the strainer back into the nut grinder as you grind the second cup of nuts. Repeat this process until you have ground and sifted all of your nuts.
Use the nut flour in place of wheat flour when baking or breading foods.
Store the nuts in an airtight container or plastic zip-top bag in the freezer for up to a month so the nut flour does not turn rancid.
Almond flour is the most versatile nut flour in terms of flavour and texture.
Tips and warnings
- Almond flour is the most versatile nut flour in terms of flavour and texture.