peanut flour
Rich in plant-based protein (approximately 25-30% by weight) and dietary fiber, peanut flour is also a good source of B vitamins, magnesium, and folate. The defatting process removes most of the oil, resulting in a lower-calorie alternative to peanut butter while retaining beneficial micronutrients.
About
Peanut flour is a finely ground powder derived from defatted peanuts (Arachis hypogaea), legumes native to South America now cultivated globally. Produced by pressing roasted peanuts to remove most of the oil, then grinding the resulting cake into a fine flour, peanut flour retains much of the protein and nutty flavor of whole peanuts while being significantly lower in fat than peanut butter. The color ranges from tan to light brown, and the powder has a granular texture with an earthy, mildly sweet peanut aroma. Most commercial peanut flour contains 25-30% protein and 12-15% residual fat, making it nutritionally distinct from both whole peanuts and conventional peanut butter.
Culinary Uses
Peanut flour functions as both a thickening agent and protein enricher in savory and sweet applications. In African cuisines, it forms the base of peanut sauces and stews, particularly in West African groundnut-based dishes. It is incorporated into baked goods—cookies, cakes, and breads—to add protein and a subtle peanut note without excessive fat. In Asian cooking, it appears in satay sauces and as a coating for fried items. Peanut flour also serves as a gluten-free flour substitute in pancakes and waffles, and as a thickener in soups and curries. Its high protein content makes it valuable in protein-enriched food products and nutritional formulations.