Are Nut Flours Safe to Bake With?

Published on Sun, 06/19/2016 - 14:47

No. Back when I first got on the SCD (Specific Carbohydrate Diet) and Paleo train one of the first steps is eliminating grains. Often it is recommended or people interpret that it is safe to bake with nut flours instead. This article will explain why this is a horrible and expensive practice and there are better alternatives.

Nuts are Full of Polyunsaturated Fats

Polyunsaturated fats are your omega fats which are paramount to good health. But when they are exposed to anything above 100 degrees they go rancid or become oxidized, which is very bad.

Some of these flours already come pre roasted or pre rancid, along with your nut butters on the grocery store shelf. Don’t bake with nut flours for baking them will turn the PolyUnsaturated fats rancid.

Phytic Acid is Still Active

Nuts contain phytic acid, it is a natural preservative that keeps seeds from premature germination. It is an anti-nutrient that is very harmful to the digestive system. It can be deactivated by soaking, sprouting or fermenting them. Most nut flours will not be pre soaked or sprouted. It is possible to soak the nut flour but it is much easier and less expensive to soak raw whole nuts then grind them in a blender.

Deceptive Portion Size

Nuts are usually eaten in very small quantities. When it is hidden in baked goods it becomes very easy to eat a lot without realizing it. Im very sensitive to poorly prepared nuts and eating a large portion hidden in a cookie has made me really sick.

Possible Good Use of Nut Flour

If the nut flour is organic raw and sprouted one could make nut butters with it. But it would be cheaper to just by raw whole nuts and soak them yourself.

Alternatives to Nut Flours

Organic whole soaked, sprouted or fermented grains are your safe alternatives to nut flours. All healthy populations ate grains but they were grown and prepared much differently than the breads you find in the grocery stores today. Gluten is not the culprit of wheat intolerance, it’s all the other diabolic processes done to the wheat.

If the wheat is not organic then someone was in the fields with a hazmat suit spraying it with toxic chemicals. Then after harvest it could be bleached or processed with high pressure and/or heat. The soaking, sprouting and fermenting process is totally left out and phytic acid left active.

Then instead of fermenting the bread with wild yeasts to make it rise. It is instead populated with manufactured yeasts which I hear does wonders for your gut flora. Finally who knows what is added in the final baking stages. High fructose corn syrup and other unpronounceable chemicals are often in grocery store breads.

Before ruling out grains slowly try an organic sourdough bread. The ingredients should be whole grains, sea salt, water and sourdough starter. That's it. Make sure to put plenty of pasture raised butter on it too. Coconut flour is also a good alternative.

If you are really into baking at home this is very tough news. It is a totally different ball game baking with sourdough starters vs easy instant yeast.


Nut flours are bad because they are expensive and extremely toxic when baked. Nut flours are usually pre-roasted and unsoaked which turns it into a rancic anti-nutritious substance. Instead try organic whole grains that have been soaked, sprouted or fermented. If you believe you may be gluten intolerant please ease into organic sourdough bread slowly.

Add new comment

Restricted HTML

  • Allowed HTML tags: <a href hreflang> <em> <strong> <cite> <blockquote cite> <code> <ul type> <ol start type> <li> <dl> <dt> <dd> <h2 id> <h3 id> <h4 id> <h5 id> <h6 id>
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.

Article Products