Nuts

Flour

Macadamia flour is a fine, pale powder milled from dried macadamia kernels after industrial shelling. It is not wheat: structure is weak, fat is extremely high, and recipes need eggs, starches, or blends if they must rise. Fresh flour smells sweetly buttery, almost like crushed shortbread; baked, it gives tender, luxurious crumbs with soft macadamia richness. Millers often start from style pieces rather than perfect wholes once shape no longer matters. Use in gluten-free cookies, crusts, and premium shortbreads where cost is justified. Sift before measuring—oil clumps the powder—and weigh for consistency. A good bag is free- flowing and sweet-smelling; a bad bag is yellowed, greasy, or paint-scented. Freeze opened stock. This is already a finished mill product: storage discipline is your only remaining process.