Hemp flour: Is the by-product after pressing the oil. Hemp seed is approximately 30% oil and 70% residue. The hard pellets or ‘cake ‘ are then finely ground to make the flour. Added to any flour about 15-20%, it gives a spongy nutty texture and flavour with a green hew, makes for a nice loaf of bread.
Hemp flour alone doesn’t rise, it has no gluten. It is not a flour that can be used in bread on it’s own, adding the hemp flour to wheat, barley, quinoa, or other flours in a ratio of one part hemp flour to four parts another flour deepens the texture, resulting in a heavier, chewier bread. You would need to mix it with other flours, unless you are making a flat bread or a cracker.
It also offers antioxidants, calcium, magnesium, and other healthy goodies like zinc and manganese.
The Rise of Hemp flour may be happily consumed by sufferers of celiac disease or those with gluten intolerance without ill effect. There are actually no food allergies that have been connected to hemp at all. That means it’s also fine for folks with intolerance to nuts, sugar, or other triggers.