{"id":1158,"date":"2018-12-11T17:02:04","date_gmt":"2018-12-11T09:02:04","guid":{"rendered":"https:\/\/www.htoilmachine.com\/blog\/?p=1158"},"modified":"2018-12-14T17:50:48","modified_gmt":"2018-12-14T09:50:48","slug":"what-is-peanut-flour","status":"publish","type":"post","link":"https:\/\/www.htoilmachine.com\/blog\/other-news\/what-is-peanut-flour\/","title":{"rendered":"What Is Peanut Flour?"},"content":{"rendered":"
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Peanut<\/span>\u00a0flour<\/a> is the material left over after peanuts are crushed and drained of their\u00a0oil<\/span>. This\u00a0gluten-free alternative to\u00a0wheat\u00a0flour is regularly used to enhance the flavor of various recipes or as a substitute in low-carbohydrate diets. It can be found in sauces, soups, breads, cakes and noodles as well as several types of protein shakes and bars.<\/p>\n

To make this type of flour, peanuts must first be roasted and shelled. Then the seeds are crushed and the\u00a0oil<\/span>\u00a0is pressed out to be sold. Popular in many cultures,\u00a0peanut oil<\/a>\u00a0is used for many dishes, from stir fries to French fries. This resultant paste can then be dried and firmly pressed until a powdery flour is produced.<\/p>\n

The fat content and coloring of\u00a0peanut<\/span>\u00a0flour varies slightly, depending on the preparation. Typically, light-, medium- and dark-roasted styles come with a 12 percent or 28 percent fat content. A darker roast comes from a longer period of cooking. The fat content depends on how powerfully the\u00a0peanut<\/span>\u00a0paste has been rid of its\u00a0oil<\/span>. Most of these fats are not saturated, but rather the well-regarded unsaturated kind. A general rule is that the darker the roast and higher the fat content, the more noticeable the\u00a0peanut<\/span>\u00a0flavor.<\/p>\n<\/div>\n

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In any case,\u00a0peanut<\/span>\u00a0flour is low in\u00a0carbohydrates\u00a0compared to wheat or white flour, containing just one-fourth the amount of the others. Its protein content, however, is markedly higher. While regular flour has a protein count of just 13 g (nearly 0.5 oz.) for every 1 cup (about 8 oz.),\u00a0peanut\u00a0<\/span>flour weighs in with twice as much at 31 g (more than 1 oz.) per 1 cup (about 8 oz.). This is why\u00a0peanut<\/span>\u00a0flour can often be found among the ingredients of protein bars and shakes.<\/p>\n

Chefs regularly use\u00a0peanut<\/span>\u00a0flour to thicken soups or sauces as well as to add flavor to entrees, side dishes and desserts. Instead of an outright substitution for white flour, more than often chefs will merely replace some of the\u00a0enriched flour\u00a0with\u00a0peanut<\/span>\u00a0flour. In other cases, however, an outright substitution is made at an even ratio.<\/p>\n

Peanut<\/span>\u00a0flour can even be reformed into a style of\u00a0peanut\u00a0<\/span>butter. This is done by restoring the flour to its paste form through adding a little\u00a0peanut<\/span>\u00a0oil<\/span><\/a>\u00a0or just water to the flour. After altering the sugar and salt to taste, this impromptu spread is ready for a sandwich.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Peanut\u00a0flour is the material left over after peanuts are crushed and drained of their\u00a0oil. This\u00a0gluten-free alternative to\u00a0wheat\u00a0flour is regularly used to enhance the flavor of various recipes or as a substitute in low-carbohydrate diets. It can be found in sauces, soups, breads, cakes and noodles as well as several types of protein shakes and bars. 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