Walnut meal makes a great gluten free flour replacement in baked goods. As it may increase total fat content, the amount of oil typically added to the product should be adjusted to achieve an optimally finished product and texture. Remember, walnuts are best when freshly ground. When grinding, be careful as they turn into butter very quickly. Add a little flour or sugar in the recipe while grinding.
The fat in walnut meal shortens or “interrupts” the gluten strands preventing them from getting longer and will yield tender products. A combination of gluten free flour and walnut meal may result in a product without enough structure, thus R&D work is always necessary to achieve the final desired texture.
Walnuts’ unique shape and contours make it more challenging to remove the skin. The best way to blanch walnuts is to either first warm them in the oven or boil them in water and then rub the skins off. Blanched walnuts can be used to help developers create refined baked good products that will not have any discoloration from the walnut skins. Sometimes lighter colored walnuts are available and can be used as an alternative
to blanching.
To prevent rancidity and extend finished product shelf life, the product should be packaged in materials that do not allow light or air to come into contact with the product. Resealable packaging is ideal for snack mixes, which may be opened and closed several times by the consumer. Nitrogen flushing (replacing the oxygen with nitrogen) can also extend the shelf life of unopened sealed product. Walnuts formulated with coatings like chocolate, starches, gums, egg whites and sugar will have a longer shelf life than plain or roasted walnuts because they are protected by the coated exterior.
Bring out the nutty, rich flavor of walnuts by toasting them before tossing into salads, stir-fries, pasta dishes and more. You can season walnuts with salt, sugar or spices to create an array of different flavors.
Spread chopped walnuts evenly onto a baking sheet or in a shallow pan. Bake at 350°F or 180°C for 8 to 10 minutes or until lightly browned. Stir several times for even toasting. Be sure to keep an eye on them though – they burn easily. Cool before using.
Note: walnuts can be toasted dry or with a dash of oil.
