Hemp flour and hemp protein powder are made from what remains after hemp seeds are cold-pressed for oil. The resulting press cake is milled into a fine powder that retains much of the seed’s protein and fibre while being lower in fat than whole hemp seeds.
Hemp flour has a slightly nutty, earthy flavour and a greenish hue. It’s popular as a protein boost in smoothies, porridge, and baking, though it doesn’t behave like wheat flour — it lacks gluten and works best blended with other flours rather than used on its own. A common ratio is to substitute about a quarter of the regular flour in a recipe.
Hemp food products became legal to sell in Australia in 2017, and the market has grown steadily since. Hemp protein is valued by those looking for a plant-based protein source that isn’t soy or pea.
How it's made
Nutrition (per 100g)
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