Peanut Flour


Peanut flour is made from shelled and roasted (dark or light) peanuts. It is higher in protein and lower in carbohydrates than grain flour.


Translations: Zemesriekstu Milti, Žemės riešutų miltai, Faina de arahide, Brašno od kikirikija, Bột đậu phộng, Mąka orzechowego, Peanut Meel, मूंगफली का आटा, Amendoim Farinha, Арахис Мука, Φυστικέλαιο Αλεύρι, طحين الفول السوداني, 땅콩 밀가루, Arašídy Mouka, Кикирики брашно, Mani Flour, 花生粉, Farina de cacauet, Arašidovo Moka, Arašidy Múka, Farina di arachidi, בוטן קמח, Peanut Mjöl, Kacang Tanah Tepung, ピーナッツ粉, Erdnussmehl, Peanut Mel, Harina de cacahuete, Арахіс Борошно, Peanut Jauhot, Фъстъчено брашно

Physical Description

Similar to other flours with a slightly more grainy texture. Great for thickening smoothies or soups.

Colors: Dark brown for the dark roasted variety; Light/Beige for the lighter roasted version

Tasting Notes

Flavors: Alone it's like chalky Peanut butter
Mouthfeel: Grainy when tried alone; mix with a little water for a more creamy texture
Food complements: Sweet potato soup, Mixed with yogurt or cottage cheese; banana, Cinnamon, Anything sweet or savory
Wine complements: Light white wines would be best for savory dishes, Red wines when pairing with chocolate
Substitutes: Almond flour, Coconut flour, Garbanzo (chickpea) flour

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Dark roasted for more of the burnt taste, may be good in soups.

Light roasted when using as a marinade, in baking, or smoothie additive



Related Cooking Videos