Nuts

Flour

Pecan flour is a fine, tan-to-amber powder milled from dried pecan meats after shelling. It is not wheat: structure is weak, fat is high, and batters usually need eggs, starches, or a blend if they must hold a tall crumb. Fresh flour smells sweet and buttery, almost like crushed pie filling; baked, it gives short, tender cookies and crusts with Southern dessert character. Millers often start from pieces rather than fancy halves because shape no longer matters once the stone or hammer mill runs. Use it in gluten-free shortbreads, pie dough blends, praline-inspired cookies, and as a dusting for soft-fried foods that welcome sweet nut fat. Sift before measuring—oil clumps the powder—and weigh for consistency. A good bag is free-flowing and sweetly aromatic; a bad bag is greyish, musty, or paint-scented. Freeze opened stock. This flour is already past shelling and sorting; your only jobs are storage discipline and sensible recipe design.