“… Peanut flour, I asked how it would be used, no one had a clue. Do you know, from the little a read it could be used as a thickener, but I was wondering if then the food would have a peanut taste. Have you ever heard of this?“. My only answer to this question sent in by a member if America’s gluten free community is “no I haven’t” so I am turning the question over to you, the experts on everything gluten free. Please e-mail your information to me at gfceliac@gmail.com or leave a comment at the bottom of any article.







I know it is in the Cinnamon and Chocolate Chex cereal and in some peanut butters.
Here’s what I did with it. As I’m sure you know, to be totally gluten free you’d have to make sure the oats were from a reliable source and use a gluten-free cereal. Pretty tasty, though. I’m also thinking of using it for some kind of Asian-inspired friend chicken.
http://www.ourgrandmotherskitchens.com/?p=8468
I am also interesred in recipes here are a few I found. One is GF. The rest you’ll have to alter. http://www.southerngracefarms.net/peanutflour.html
i have a receipe for peanut butter cookies i found in a magazine but can’t find where to buy the flour. my local health food store never heard of it ?
Hi!
You can substitute at least 30% peanut flour in any recipe that calls for wheat flour. Add more according to diet restriction and taste. Just be aware that when baking you have to add a rising agent like baking soda or powder b/c peanut flour is not self rising. It is a great thickening agent for soups and also great for smoothies! You can find a little printable recipe booklet at this link: http://www.proteinplusflour.com/images/peanutflourrecipes.pdf. If you can’t get that to open, go directly to the protein plus website and you should be able to view the recipe page. Hope this helps and enjoy!
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