Nut flour versus nut meal

Pictured: Raspberry White Chocolate Cheesecake calls for a nut meal to create that perfect texture.

Ever wonder what the difference is between nut means and flours? Following are explanations along with uses and tips for storage.

Nut Flour

Very fine in texture, nut flours (like almond flour) are very light. Flours tend to pack more densely and absorbs more moisture than the nut meal, making it better for cakes and other baked goods, as well as for breaded, fried dishes. The nut skins are typically removed during processing, lending to its lighter color. Kept frozen, almond flour will be available for months beyond a room-temperature shelf life.

Finer nut flours lend themselves well for baking

Nut Meal

Nut meal is a coarsely ground/processed product that typically leaves skins intact, creating a darker product. These chunkier bits of nut can be used as cake toppings, in cheesecake crusts, or anywhere a more coarsely ground flour or crushed graham crackers are typically used. I like to combine equal parts of two or more nuts for the best effects, depending on use and flavor profile, and keep mine stored in a sealed freezer bag to keep the product for months.

Coarser and darker, nut meals can also be frozen to extend shelf life.

 

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Comments

  1. Miranda says:

    I always make my nut meals look like used coffee grounds, as far as consistency goes. For whatever reason, that visual reference helps me not go too fine with it. Great post!

    • I don’t know why I didn’t do that before. I am so visual, so it would make sense to share what I mean, right? But then this is me we’re talking about. I’m trying to share more. A coffee grinder is such a good idea!

  2. Great post … Happy Weekend :-)

  3. Pretty pics girl!!! Thanks for the info about nuts! You know, I’m a cracked nut, right? :) Good to see my family members well represented! :D

  4. I ran accross this site with instructions for making your own nut flours. I thought you might be interested Jamie :) http://www.pastrypal.com/2010/12/pastry-technique-make-your-own-almond-flour/

    I havent tried it yet myself but after Im out of my purchased almond meal this is what Im doing

  5. Great post, very informative!
    I’ve made my own nut meal before but always thought making a flour would be too much hard work. But if I get say blanched skinned almonds and mill it, would I have almond flour?

  6. You know, I want to say yes, especially if you have a mill.

  7. I’ll give it a go in our mill and let you know how it works out. I have some almond flour here I can compare to so should have a good idea after I do it.

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