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Sort of. Nut flours are the base of many "flourless" cakes and torts. This one from Joy of Baking is typical, and uses almond flour, which is more common than walnut. Here's one that specifically uses walnut. Note that these are not examples of using nut flours as a substitution for flour, they are recipes developed for nut flours. Both of those recipes ...


A direct substitution would not work. The cake needs gluten to rise properly. You could replace up to 1/4 the weight of the wheat flour with proper nut flour, though without much fuss. You can't make nut flour by grinding nuts in a blender/food processor. Nut flour is made from the solid material left over after the oil has been pressed from the nuts. ...


As jolenealaska pointed out in a comment, corn flour has no gluten, which is essential to the texture of most breads and many other baked goods. Unless you replace the gluten with vital wheat gluten or some kind of gluten substitute, your corn flour loaf would have a crumbly texture very uncharacteristic of ciabatta. rumtscho added: If by "corn flour" ...


I used a mix of Maida and APF to make the Pizza Dough and only the APF but it tasted nothing like PIZZA comparing with pnly maida which was excellent in taste

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