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–+ servings
Ebonie Garnica

Homemade Hazelnut Flour For Full GAPS

Full GAPS hazelnut flour made from whole raw nuts soaked in warm salt water, fully dried, cooled and ground. This recipe makes one batch from four cups of hazelnuts. The finished flour volume varies. Soak 18 hours, then allow 12–24 hours for oven drying plus cooling and grinding.
Print Recipe
Soaking 18 hours
Servings: 1 preparation batch
Course: Full GAPS, Ingredient Preparation
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups raw shelled whole hazelnuts Fresh, unroasted and uncoated; remove shell pieces before measuring.
  • 1 tablespoon natural sea salt For soaking; drain and rinse before drying. Not a measured salt amount in the finished flour.
  • warm filtered water Enough to cover the nuts by at least 2 inches; add enough for that depth when scaling.

Equipment

  • Large glass or ceramic bowl and a plate or clean towel Room for the nuts and water covering them by at least 2 inches.
  • Colander and parchment-lined baking sheet Drain and rinse, then spread the nuts out for drying.
  • Oven at its lowest setting, or a dehydrator on its lowest setting Oven drying is about 12–24 hours, with the dry center controlling completion.
  • Mill or food processor expressly rated by its manufacturer for dry nuts; fine sieve Use only a machine permitted for dry nuts. The Ninja BN800/BN801 guide excludes dry processing in its listed containers.
  • Dry airtight storage containers and measuring cups/spoon Cool completely before grinding and sealing; measure finished flour for each later recipe.

Method
 

  1. Put the measured raw hazelnuts in a large glass or ceramic bowl. Add warm filtered water to cover them by at least 2 inches. Add the sea salt and stir.
  2. Cover the bowl with a plate or clean towel. Leave it on the counter to soak for 18 hours.
  3. Drain the nuts in a colander and rinse well. Spread them out on a parchment-lined baking sheet in a single layer.
  4. Dry in the oven at its lowest setting. Allow about 12 to 24 hours, checking for nuts that are dry through the center. Alternatively, use a dehydrator on its lowest setting. Drying time varies with the nuts, their soaking time and the equipment.
  5. Let the dried nuts cool completely. Grind in small batches using a mill or food processor whose manufacturer permits dry nut processing. Stop and check the texture often so you collect a loose meal rather than a nut butter.
  6. If needed, sift out larger pieces and grind those separately. Transfer the cooled, dry flour to airtight containers, label and freeze until needed for baking.

Notes

The four-cup measure is for the raw nuts. Finished flour yield varies; measure it after drying and grinding. The tablespoon of salt goes into the soaking water, which is drained away before rinsing.
The 18-hour soaking field is only the soak. Oven drying takes about 12–24 hours depending on nut size, soak and equipment; cooling and grinding add more time. No fixed whole-recipe total is stated. Use dry centers and cooled crisp texture as checks.
Use only equipment whose manufacturer permits dry nut processing. Do not add liquid to a blender to make this dry flour; that would create a wet mixture. The BN800/BN801 guide excludes dry processing, so that owned appliance is not the grinding method here.
This is a plain salt-water soak followed by drying and grinding, not a whey/yogurt/kefir flour ferment. Hazelnuts and the final baking recipe must fit the person’s established GAPS foods. Cool completely, label and keep the finished flour airtight in the freezer.

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