100g Hazelnut Flour
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Description
Ginut hazelnut flour has a single ingredient: Giresun hazelnuts, milled to a fine powder. Because hazelnuts contain no gluten, the flour is gluten-free by nature, and it behaves quite differently from wheat. Swap it in for some of the wheat flour and you get a moister crumb, a clearer hazelnut aroma, and cakes and cookies that stay soft for days. Gluten-free bakers who use almond flour will find it a close cousin with more flavour.
How Bakers Use It
Begin with a modest swap: take a sponge or biscuit recipe you know well and let hazelnut flour stand in for 20-30% of its wheat flour; the bake comes out moister and far more fragrant. For macarons or a hazelnut tart case, turn that round and make it the star of the recipe. Beyond baking, it gives pastry creams body and binds meatballs or crumb coatings without adding gluten.
Why Bake with Hazelnut Flour
- One ingredient only: 100% milled Giresun hazelnuts.
- Gluten-free by nature — though anyone who must avoid gluten on medical grounds, for example with coeliac disease, should read the pack label and any precautionary statements first.
- Swaps in for almond flour, with more aroma.
- Lends moisture and a fuller texture, keeping bakes soft for longer.
- At home in macarons, sponges, biscuits, tart cases and pastry creams.
- Disappears into the mix, whereas chopped hazelnuts stay as crunchy pieces.
- A 100 g pack, the right scale for a home kitchen.
Product Facts
| Net Weight | 100 g |
|---|---|
| Contents | 100% ground hazelnuts (Giresun) |
| Form | Finely ground (flour) |
| Gluten | Naturally gluten-free |
| Recommended For | Baking, gluten-free recipes, macarons, tart bases |
| Origin | Giresun, Türkiye |
| Allergen Information | Contains hazelnuts. |
Questions Before You Bake
Why does a completely gluten-free bake need extra egg?
With no gluten to knit a dough together, hazelnut flour cannot bind it unaided, which is also why it is no one-for-one swap for wheat flour. When no wheat flour goes in at all, add more egg or another binder.
Is sifting really necessary?
It makes a real difference: passing the flour through a sieve opens up small lumps, and the finished texture is clearly better for it.
How can I tell if the flour has gone off?
Trust your nose and palate. A sharp smell or a bitter taste is the signal to stop using it.
Why It Belongs Somewhere Cool and Dark
Compared with wheat flour, hazelnut flour carries more oil, and that oil does not like warmth or air — both make it go rancid. So store the flour sealed in a jar, away from heat and light. Occasional bakers should keep the jar in the fridge; for long keeping, use the freezer.