Grape Seed Flour

Grape Seed Flour

Grape seed flour is a gluten-free flour made by grinding dried grape seeds, a byproduct of winemaking that would otherwise be discarded. Commercial production is a relatively recent development, driven by interest in using winemaking byproducts and in gluten-free baking.

It has a mild, nutty, slightly earthy flavor with a touch of bitterness, and is high in protein, fiber, and antioxidants such as polyphenols and vitamin E.

Because it has little to no gluten, grape seed flour is used to replace only a portion of the wheat flour in breads, pastries, and crackers rather than all of it, giving a more tender, moist texture and a nutty note. It can also work as a thickening agent in soups, stews, and sauces.