Finely ground nut meal, most often from almonds, walnuts, hazelnuts, or pecans, used in place of some or all of the wheat flour in a recipe. It adds moisture, structure, and a nutty flavor to gluten-free and low-carb baked goods such as cakes, cookies, and pastries, and is also used to thicken sauces, coat fried or roasted foods, and make nut milk or nut cheese. Coconut flour is often grouped with nut flours in cooking, but coconut is botanically a fruit rather than a nut. Nut flours are unsuitable for anyone with a nut allergy.