Peanut Flour

Name: Peanut flour — a fine, pale, high-protein flour made by pressing most of the oil out of roasted peanuts and grinding the remaining cake. It is naturally gluten-free, with a strong peanut flavour.

Description

The peanut (Arachis hypogaea) is a legume native to South America, whose pods ripen underground, and it was spread by Spanish and Portuguese traders to Africa, Asia and North America, where it became a major food and oil crop.

Peanut flour is a by-product of peanut oil and is used by food makers as a protein booster, in sauces, baked goods, sweets and plant-based foods, and is increasingly sold to home cooks in health stores. Because much of the fat has been removed, it is lighter and drier than peanut butter, with roughly twice the protein of whole peanuts by weight and fewer calories.

In West African and Asian cooking, ground roasted peanuts are used to thicken soups and sauces in a similar way. Peanut flour is also used in medically supervised oral immunotherapy for peanut allergy, which is a very specialised use and not something to try at home.

Main nutrition value

Peanut flour is notably high in plant protein, with fibre, niacin and folate, and has much less fat than peanut butter.

How best to be consumed

Peanut flour adds protein and peanut flavour to foods.

1. Stir into smoothies, porridge, yoghurt and baking in place of some flour, to boost protein.
2. Mix with water to make a quick spread, or whisk into sauces for satay and noodle dishes.
3. Use in pancakes, cookies and energy bites, adjusting liquid, since it is dry and absorbent.
4. Use as a thickener for soups and stews.
5. Store in a cool, dry, sealed container, or the fridge.

Overconsumption could cause…

Peanut flour is healthy in sensible amounts, and a major allergen.

1. Peanut allergy, one of the most common and potentially severe food allergies, so anyone allergic must avoid peanuts completely and check labels for cross-contact.
2. Mould toxins (aflatoxins) from badly stored or mouldy peanuts, so discard any that smell musty, taste bitter or look discoloured.
3. Added sugar or salt in flavoured peanut flours, so read the label.
4. Digestive upset from a lot of concentrated protein, in some people.

GroupsPeanutsLegume familyHigh fibreHigh proteinLow fatRich in folateRich in magnesiumRich in potassiumRich in zinc

Made fromRaw Peanuts

Related foodsBoiled PeanutsRoasted PeanutsSalted PeanutsUnsalted PeanutsGroundnutsPeanut Butter

Wikipedia — Peanut flour, used for origin, naming and history: https://en.wikipedia.org/wiki/Peanut_flour