A new study suggests that hemp seed and hemp oil can be made into a promising gluten-free flour mix that offers an “optimal baked texture” along with “significant nutritional impact.”
The research, from a six-person team at the University of Calabria, in Italy, used hemp seed flour and oil to make gluten-free cupcakes, testing various parameters to explore the feasibility of hemp as an alternative flour.
Initially, authors found that replacing butter with hemp oil in a traditional recipe—made with 00 wheat flour—reduced the consistency of the cupcake batter. But when the wheat flour was replaced entirely with hemp flour, the batter’s consistency “was restored.”
“Replacing butter with CBD-enriched hemp oil reduced batter consistency. The subsequent, gradual incorporation of hemp flour led to a further decrease,” the paper, published in the journal Molecules, says. A mix of hemp and maize (corn) flour didn’t meaningfully improve the consistency.
“However, when hemp flour was used exclusively, the consistency of the batter was restored to a level comparable to the traditional formulation,” the study says, “resulting in an optimal baked texture.”
In addition to detailing a process authors described as “an efficient method for extracting CBD-rich oil”—which involves maceration along with the use of microwaves—they found that hemp oil “presents a viable alternative to traditional oils and fats for creating functional foods.”
Evaluating various physical properties of the resulting hemp flour–oil mix, researchers concluded that “hemp oil and hemp flour are viable ingredients for traditional cakes and desserts, notably contributing increased nutritional value through the CBD-enriched hemp oil and the beneficial profile of hemp flour.”
The study comes as more research evaluates the nutritional value of hemp in both humans and animals.
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