Hazelnut Flour

Ginut hazelnut flour is simply Giresun hazelnut kernels ground to a fine powder. With no wheat involved it is gluten-free by nature, and bakers tend to use it in two ways: as a partner that lifts an ordinary recipe, or as the lead in desserts built around the nut itself.

Mixing It into Everyday Baking

For a standard cake or cookie, let hazelnut flour take over 20-30% of the wheat flour as a first step. You get a moister crumb, a more noticeable nutty aroma and bakes that stay soft for days rather than drying out. It has no gluten to bind a dough on its own, so a recipe made without any wheat flour needs extra egg or another binder.

Recipes It Can Lead

• Macarons
• Hazelnut tart bases
• Pastry creams

Handling and Storage

It holds more oil than wheat flour, which makes it the more delicate of the two, so keep it in the fridge. If what you want is crunchy pieces you can see rather than a powder, browse the Chopped Hazelnuts category.

Common Questions

Is it suited to gluten-free baking?
Yes, it is naturally gluten-free. Among gluten-free ingredients its closest counterpart is almond flour, and hazelnut flour brings more flavour.

What will I notice in colour and aroma?
Used much like almond flour, it gives a stronger, roasted aroma and a darker colour to the finished bake.