Organic walnut flour roasted & partially de-oiled - A masterpiece for connoisseurs and baking professionals
At the Spiegelhauer organic bakery, we are passionate about the bakery trade. We know that: Outstanding bread begins with the selection of the best raw materials. Our organic walnut flour is not a standard product, but a specifically refined ingredient for the highest demands. The decisive difference lies in the pre-treatment: the organic walnuts are gently roasted before grinding. This process develops complex roasted aromas that give the flour a depth that unroasted varieties cannot achieve. Combined with mechanical partial de-oiling, the result is a crisp, highly aromatic flour that sets new standards in your kitchen.
Roasting & production - the secret of the aromas
Roasting triggers a chemical reaction in which proteins and natural sugar components of the nut merge to create new, intense aromas and flavors. Our flour therefore captivates with its seductively nutty bouquet as soon as you open the packet. During the subsequent mechanical pressing process, only part of the valuable walnut oil is extracted. This residual fat content is crucial, as it acts as a natural flavor carrier without negatively affecting the baking properties. This gives you a flour that can be processed in a stable way and still retains the full sensory power of the walnut.
The all-purpose weapon in the modern kitchen: possible applications
Our organic walnut flour is a true all-rounder and invites culinary experimentation. It is much more than just a flour substitute for lower-carb cooking:
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Aromatic baking: replace around 10-20% of conventional cereal flour in your recipes with walnut flour. It is ideal for rustic breads, savory rolls or fine cakes. It really comes into its own when combined with chocolate or fruit such as pears and apples.
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Power breakfast: Stir one to two tablespoons into your morning muesli, porridge or yoghurt. It intensifies the taste and enhances your meal with valuable fiber and plant-based protein.
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Lower carb & protein cuisine: Due to its low carbohydrate content and high protein content (44%), it is a favorite for a conscious diet. It adds structure and satiety to doughs.
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Sauces & dips: Thanks to its fine grinding, it serves as a natural binding agent. It gives sauces a creamy consistency and a sophisticated note that goes perfectly with game dishes, mushroom dishes or autumnal dressings.
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Creative breading: Use the flour as part of a breading for cheese or vegetables. The roasted aromas are particularly intense when frying.
Quality and philosophy of the Spiegelhauer bakery
As a family-run organic bakery, we stand for transparency and responsibility. Master baker Erik Spiegelhauer personally selects every raw material. We promote regional cooperation and pay attention to organic production. Your purchase also contributes to climate protection: over 50% of our bakery is powered by our own PV electricity and we deliver many of our specialties using electric vehicles. This is what real craftsmanship with a future tastes like.
Professional tip from the master baker
As walnut flour does not contain gluten, it binds liquids differently to wheat flour. When making doughs, make sure to increase the amount of liquid slightly or add natural binding agents such as psyllium husks. This will keep your baked goods wonderfully moist and retain their shape.
Gluten-free bread mixes
