----- Original Message -----
> >Fatty acids, total PUFA (g)           21.614
> >18:2 linoleic (g)                     20.628
> >18:3 linolenic (g)                     0.986
> >
> Terrible ratio of omega 3 and 6; would the bread recipe work if you used
> walnut meal or flour instead?

I would think so, but I've *never* found walnut flour/meal (or for that
matter, walnut butter) anywhere.  I pretty regularly wonder why it's not
marketed as much as almond and pecan flour.  I'm pretty sure almond flour
has an even worse profile.  Think I remember one of Cordain's charts showing
no discernible trace amount of Omega 3 in almonds.

I eat walnuts just about every day of my life.  Making butter wouldn't be a
problem, but nut flours, as I understand it, are tricky to make and can only
be done in very small amounts at a time.  I'd rather buy it and save the
time and effort.

Theola