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Peanut flour= ground peanuts?

I'm not entirely sure what it is, but it wouldn't have gluten so wouldn't rise in a yeast bread recipe. You could try a small proportion in a soda bread recipe, if that's the route you wanted to go? Or try it in cookies, yummm.

Granola bars also sound brill!
 

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^ Quickbreads rise courtesy of baking powder/soda, though, not gluten/yeast- so they'd work out just fine.
A high percentage might be overwhelmingly peanut butter, but 1/4-1/3 of the flour would work great in a quickbread!
 
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