Nuts
Flour
Black walnut flour is a fine mill of already cured, shelled meats—no hull work remains at this stage. The powder carries the same resinous punch as the whole kernel, so bakers blend it lightly into cookies, crusts, and gluten-free mixes rather than using it as the sole structure flour. Fat content is high; rancidity smells like old oil paint and cannot be baked out. Sift before measuring, weigh for consistency, and toast a spoonful if you want deeper aroma without scorching the batch. Freeze surplus flour in airtight bags. Good flour is aromatic and freckled; bitter varnish notes mean discard. Treat as a tree nut with walnut cross-reactivity even when it disappears into batter.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 1.5 g
- Saturated Fat 0.38 g
- Trans Fat 0 g
- Monounsaturated Fat 0.38 g
- Polyunsaturated Fat 0.74 g
- Cholesterol 0 mg
- Sodium 5.23 mg
- Salt 0.01 g
- Total Carbohydrate 72 g
- Dietary Fibre 8 g
- Total Sugars 1 g
- Complex / starch 60 g
- Protein 10.4 g
- Water 12 g
- Energy 343 kcal
- Water 12 g
- Carbohydrates 72 g
- Protein 10.4 g
- Fat 1.5 g
- Saturated Fat 0.38 g
- Monounsaturated Fat 0.38 g
- Polyunsaturated Fat 0.74 g
- Omega-3 0.11 g
- Vitamins 85.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.19 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.85 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 13.4 µg
- Vitamin B9 — Folate 35.4 µg
- Vitamin C 2 mg
- Vitamin E 13 mg
- Vitamin K 4.3 µg
- Minerals 293 mg
- Major Minerals 291 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.19 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.85 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.14 · vitamin-b7-biotin: 13.4 · vitamin-b9-folate: 35.4 · vitamin-e: 13 · vitamin-k: 4.3 ·
Minerals
Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.
History
Ground black walnut entered candies and bakery pastes where the strong flavour was wanted.
Natural black walnut butters and pastes expanded in specialty US retail.