Italian researchers at the University of Bologna this month published results from a metabolomic study into the use of hemp seed flour to produce a fermented sourdough gluten-free bread. This bread product demonstrated increased concentration of anti-microbial compounds and a larger variety of health-related bioactive volatile organic compounds than traditional wheat flour sourbreads, and shows that there is significant prospects for the use of hemp seed flour as an ingredient for baked goods.
Hemp seed flour is the product of defatted hemp seed cake that has been milled and sifted after the seed cake has been cold-pressed for hemp seed oil. It has low carbohydrate levels, contains all 20 known amino acids, and the proteins edestin (a biologically active globular protein that stimulates the manufacturing process of antibodies against invasive agents) and albumin (a family of globular proteins found in blood plasma). Typically it also has a very low content of saturated fats (4.5%) a high content of polyunsaturated fatty acids (38%), no cholesterol, dietary fiber (4%), and a low glycemic index. In addition it around 300 mg/kg of polyphenols (micronutrients) and antioxidant flavonoids, terpenes, and cannabinoids.
Because hemp seed flour is not heavily processed it retains valuable vitamins and minerals, including magnesium, calcium, sodium, potassium, iron, zinc, & thiamine.
Besides fermented bread products, hemp seed flour is also sometimes used for producing hemp beer.