Seed flours

One of the by-products of oil pressing is the "pellet" that comes out of the press, which is essentially the dry matter residue of the seed. We utilize this in various ways, primarily by grinding it into seed flour. Seed flours are characterized by being gluten-free and low in fat, as the oil has already been pressed out of the seeds in the previous step. The term "defatted" on labels and product descriptions refers to this natural, mechanical pressing process.

Seed flours not only make life easier for those who eat gluten-free or follow a diet, but they also serve as exciting kitchen ingredients with unique flavors and colors. Seed flours can be used for baking, cooking, and thickening, similar to wheat flour. Some seed flours can entirely replace wheat flour, while others can only substitute a certain percentage. A unique feature of seed flours is that they can be consumed "raw," for example, by mixing them into oatmeal, smoothies, or yogurt. Seed flours are excellent thickeners and important sources of nutrients. For instance, sunflower seed flour is rich in protein, poppy seed flour in calcium, and milk thistle seed flour in liver-protecting silymarin.

How should you use seed flours? Click for the recipes, and we'll show you!