Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
Almost any nut can be ground into flour, but it is the oilier ones, such as almonds, macadamia, and hazelnuts, that are most often used. They can be used alone or in combination with wheat flour to produce cakes and pastries. Many nut-based flours are used to make traditional cakes throughout Central Europe. Occasionally, they are also used to make quick breads and gluten-free products.