Nuts

Flour

Cashew flour is a fine, pale powder milled from fully dried, shelled cashew kernels after they have already been industrially freed of their caustic shells. Unlike wheat flour it brings almost no gluten structure and a high oil load, so cakes and cookies need eggs, starches, or a blend partner if they must rise. Fresh flour smells faintly sweet and milky; baked, it gives tender, short crumbs with a gentle nut richness rather than a loud toast note. Millers usually start from blanched or skin-light kernels so the powder stays ivory instead of flecked brown. Use it in gluten-free shortbreads, crusts, macaron-style cookies, and as a dredge for soft-fried foods where a creamy nut undertone is welcome. Sift before measuring—oil makes it clump—and weigh when precision matters. A good bag is free-flowing, cool-smelling, and cream-coloured; a bad bag is yellowed, lumpy, or reeks of paint and old fat. Refrigerate or freeze opened stock. This is already a finished milled product: there is no shelling left to do, only careful storage and sensible blending in the mixer.