Mia McDavid wrote on Tue, 18 Jan 2005 17:29:49 -0600 >No amount of roasting will get rid of the oil. However, you can grind >nuts. In a food processor, you do it in short bursts and stop before >the oil weeps out and glues everything together. Hi, That is what I did. The peanuts ground down pretty small, so you could not really tell you were crunching on them in the bread, but they were not powder (flour). After reading the website Scott Schultz wrote about, I think I added almost nut meal (peanut) to cracked wheat bread. Scott Schultz wrote on Mon, 17 Jan 2005 09:52:26 -0800 >http://www.foodsubs.com/Nutmeals.html Mia McDavid wrote on Tue, 18 Jan 2005 17:29:49 -0600 >The best way, though, is with a nutgrinder. It actually shaves the nuts >with tiny blades and makes a very fluffy nut flour. It's also good for >cheese, chocolate, etc. I love mine . . . What is the name, make or model of your machine? Someone I know might have one. But it probably still would not be nut flour. "Nut flours are ground >from the cake that remains after oils are pressed from nuts" http://www.foodsubs.com/Nutmeals.html I checked two grocery stores nearby and they do not sell almond flour or any other kind of nut flour. http://www.foodsubs.com/Nutmeals.html says "Nut flour lacks the gluten that baked goods need to rise, so in those recipes substitute no more than 1/4 of the wheat flour with nut flour." There is a an 800 number for ordering flour...I did not realize there were so many different nut flours....so the question comes back to Rednuts Bye. Linda G.