Hazelnut Flour

Hazelnut flour is hazelnut kernels ground fine — a naturally gluten-free alternative to wheat flour. Swap part of the wheat flour in a recipe for hazelnut flour and the crumb stays moister, the aroma comes forward, and cakes and cookies keep for days without drying out. In gluten-free baking it is the closest relative to almond flour, with more flavour.

How to Choose

• Start by replacing 20-30% of the wheat flour in a standard recipe.
• Use it as the lead ingredient in macarons, hazelnut tart bases and pastry creams.
• For visible pieces with crunch, see the Chopped Hazelnuts category instead.
• Higher in oil than wheat flour, so more delicate — keep it in the fridge.

Frequently Asked Questions

Can I substitute it one-for-one for wheat flour?
No. Without gluten it cannot hold a dough together on its own. The safest start is replacing 20-30% of the flour; for a fully gluten-free bake you will need more egg or another binder.

How does it differ from almond flour?
They are used in much the same way — the difference is flavour. Hazelnut flour gives a more pronounced, roasted aroma and leaves a darker colour than almond flour.