Name: NEW! 100% Organic Gluten-Free Walnut Flour – FREE SHIPPING
SKU: walnut-flour-1
Availability: OutOfStock

Availability Info

Our walnut flour will be back in stock November 2026.

Organic Gluten-Free Walnut Flour

Our tasty organic walnut flour is coarser than regular wheat flour and has a high oil content which gives it a velvety, moist texture. It is a favorite at our local Farmer’s Market due to the great quality and value.

My customers love this as a breading flour for fish or chicken, a rich base for banana bread, grain-free cookies, or flourless cake (see below for recipes!), a nutty crust for the bottom of tarts, and a nutritious addition to other flours for pancakes. But the number one use is as a powerful protein and source of healthy oil for smoothies. Plus you can’t beat the price!

Note: Please store all walnut butter, walnut oil, and walnut flour in the fridge once received.

See our add-on option for a discounted bag of flour with a purchase of $50 or more.

Shipping Info

0 – 1 pound: $10 shipping to anywhere in the US

2 + pounds: Free shipping!

Please contact us at info@mmorganics.com if you have any questions or would like a custom order set up with the most economical shipping possible.

Find our Shipping and Return information in detail here.

Flourless Walnut Cake Recipe

Flourless Walnut Cake with Fresh Figs is a 3-ingredient gluten-free cake topped with figs

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Servings: serves 8-10

Ingredients:

8 ounces or 228 grams MMO Walnut flour (about 2 cups)

9 ounces or 255 grams granulated sugar (about 1-1/4 cups)

6 large eggs, at room temperature

1/4 tsp cream of tartar (optional)

Topping:

Fresh figs, cut into wedges

Crushed walnuts (Try our Raw Organic Walnuts Here)

Powdered sugar

Whipped sweetened cream

Directions:

Preheat oven to 350°F. Butter and flour a 9-inch cake pan or spring form pan. If you use a cake pan, line the bottom with a circle of parchment paper.

Separate the eggs, and beat the yolks with the sugar for about 7 minutes, or until pale yellow and fluffy. Use stand up mixer fitted with the balloon attachment.

Fold our walnut flour into the mixture.

Whip the egg whites to medium peaks. (Optional – add cream of tartar to help stabilize the egg whites).

Gently fold the egg whites into the batter.

Once your batter is smooth turn into your pan and smooth out.

Bake, on a baking sheet, for about 40-45 minutes or until risen and set in the middle. A toothpick inserted in the center should come out without wet batter on it.

Let the cake cool on a rack for 15 minutes, and then gently remove the outer ring. If the cake hasn’t separated from the edge of the pan naturally, run a blunt spreading knife along the edge to loosen it first.

Let cool before decorating with the figs, walnuts, and powdered sugar.

*recipe lightly adjusted from food52

Grain-free Chocolate Chip Cookies Recipe

Grain-free, Walnut and Almond Flour Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 24

Ingredients:

Two large eggs

1-1/2 cups Manzanita Manor Organics Walnut Flour

1-1/2 cups almond flour

1/2 tspn baking soda

1/2 to 3/4 cups brown sugar or coconut sugar

1/2 tspn salt

2 tspns pure vanilla extract

1/4 cup Manzanita Manor Organics Walnut Oil

2/3 cup Manzanita Manor Organics Walnuts, lightly toasted

1/2 cup butter, softened

1-1/4 cup chocolate chips

Directions:

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a medium mixing bowl cream together the softened butter, walnut oil, and sugar. Use an electric mixer to add eggs and vanilla, mixing until incorporated.

Add the baking soda and salt. Next while the mixer is running, add flours one cup at a time, mixing well. Fold in chocolate chips and toasted walnuts with a wooden spoon.

Form dough into small rounds/balls and put on the baking sheet approximately 3 inches apart. Bake 11-13 minutes or until golden brown around the edges. Cool and store in the refrigerator.

*recipe lightly adjusted from Meaningful Eats