| | |  | Flours & Meals | Home » » » Bob's Red Mill All-Natural Hazelnut Meal/Flour, 14-Ounce Packages (Pack of 4) | | | | | | | Description: | | All natural. Made from pure, ground hazelnuts, our all-natural Hazelnut Flour is full of sweet, nutty flavor. It's perfect for adding a rich flavor to all baked goods, from breads and muffins to cakes ad cookies. Substitute up to one-fourth of the recommended flour in your favorite recipe with our Hazelnut Flour. It's low in carbohydrates, and a good source of dietary fiber and protein. Gluten free. Bob's Red Mill products labeled gluten free are batch tested in our quality control laboratory. We use an Elisa Gluten Assay test to determine if a product is gluten free. | | | Features: | |
• Case of four 14-ounce packages (56 total ounces)
• Made from 100% all-natural hazelnuts
• An excellent source of vitamin E and minerals such as potassium and magnesium
• Use as a substitute for up to one-third of the flour in your favorite recipes
• Packaged in Milwaukie, Oregon
| | | Product Details: | | | Product Weight:
| 56.0 Ounces | | Package Length:
| 9.8 inches | | Package Width:
| 8.7 inches | | Package Height:
| 4.2 inches | | Package Weight:
| 4.0 pounds | | Average Customer Rating:
|  based on 7 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 7 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
18 of 19 found the following review helpful:
Convenient item used in torte recipesNov 16, 2006
By Joanna Daneman
Many European tortes and cookies use ground hazelnuts as the major ingredient, replacing flour. Some examples are Christmas star cookies from Germany which are small iced nut cakes that have a baked-on icing (Zimtsterne.) Tortes frequently use hazelnut flour as the main ingredient. Rather than having to rub off the skins and grind your own, you can buy Bob's Red Mill hazelnut meal instead. Keep it in the freezer or fridge as it can go rancid if you don't use it all up.
ZIMTSTERNE (Cinnamon Stars)
1 1/2 cups (about 8 ounces) hazelnuts or blanched almonds, finely ground
1 teaspoon ground cinnamon
3/4 teaspoon grated lemon zest
1/4 cup egg whites (about 2 large)
Pinch of salt
1 1/2 cups confectioners' sugar
About 1/2 cup additional confectioners' sugar for rolling
1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil.
2. Combine the nuts, cinnamon, and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners' sugar and beat until stiff and glossy, 5 to 8 minutes. Reserve one-third of the meringue (about 1/3 cup) and fold the nut mixture into the remaining meringue.
3. Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners' sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioners' sugar, top with a second piece of waxed paper, and roll out 1/4 inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into 2-inch star shapes or use a sharp knife to cut into diamonds. Reroll and cut any scraps. Place on the prepared baking sheet.
4. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes. Transfer to a rack and let cool. These cookies set up and dry out over 1 day, so let them alone overnight AT LEAST and keep in a tin to store. If they last...which in our house they don't. They are horribly addictive.
Approximately 3 dozen cookies.
10 of 10 found the following review helpful:
Great flour for low carb bakingNov 08, 2007
By Richard Strautman
I have been using Bob's Red Mill All-Natural Nut Flours for several years to bake low-carb breads and baked goods. I also use the Hazelnut flour to bread chicken, in lieu of flour. The product is always great tasting and easy to work with.
7 of 7 found the following review helpful:
Excellent baking productMay 25, 2008
By Alessandra Mazzeo
"Ale"
I am from Italy, where hazelnuts are the most common type of nut. I love baking but could not reproduce some recipies without this ingredient. Hazelnut flour is perfect for me: it takes away the hassle of having to grind the nuts!
2 of 2 found the following review helpful:
Chocolate Hazelnut CakeJan 16, 2007
By Norma J. Hores
"jhores"
I found this item hard to locate, not available at any of our local grocery's or health food stores, but worth the extra effort. I used one of Martha's recipes, the quality of the nut flour made the cake.
1 of 1 found the following review helpful:
 A great base for great muffinsFeb 28, 2010
By Gene Cisewski
"Gene C."
The combination of Bob's Red Mill finely ground hazelnuts -- replacing half of the flour in a muffin recipe -- with just a splash of haselnut extract makes for an incredible hazelnut/dark chocolate chip muffin. I run a little bed & breakfast inn, the Anton-Walsh House -- in Hurley, Wisconsin. The guests love the aroma that fills the house when these muffins are cooking. More importantly, they love the rich, nutty flavor this ingredient gives to their first course in the morning. This is a great way to help reduce starchy carbs and when I have diabetic guests I replace the sugar with Splenda, too.Bob's Red Mill All-Natural Hazelnut Meal/Flour, 14-Ounce Packages (Pack of 4)
See all 7 customer reviews on Amazon.com
| | |
|
