Study Finds Hemp Flour May Be Good For Gluten-Free Baking

Multiple conditions can contribute to a person being gluten intolerant, with a common one being celiac disease. Gluten sensitivity and wheat intolerance are two other contributing health factors resulting in a person needing to avoid consuming gluten.

Celiac disease is a serious digestive and immune disorder that damages the small intestine of people who suffer from it. International researchers estimate that as much as 1% of the world’s population has been diagnosed with celiac disease, although it often goes untreated around the globe, particularly in developing countries.

Gluten intolerance has given rise to an international industry for gluten-free foods, particularly baked goods. Grand View Research estimates that “the global gluten-free products market size was estimated at USD 7.75 billion in 2024 and is projected to reach USD 13.67 billion by 2030, growing at a CAGR of 10.0% from 2025 to 2030.”

Hemp flour is naturally gluten-free, and according to the results of a recent study, it may be a great ingredient for baked goods. Italian researchers affiliated with the University of Calabria examined hemp flour in baked goods, and their findings were published in the academic journal Molecules.

“This study focused on optimizing CBD oil extraction from hemp inflorescences and its incorporation into a gluten-free bakery product for functionalization. Dynamic maceration (DME), assisted by ultrasound and microwave irradiation, was used.” the researchers wrote.

“Our study explored the impact of varying sonication times (three distinct durations) and microwave powers (three levels, applied for two different irradiation times) on the resulting extracts. HPLC analysis was performed on these extracts. Subsequently, we used hemp flour and hemp oil to bake gluten-free cupcakes, which were fortified with the extracted CBD oil.” the researchers also wrote.

“The most effective extraction parameters identified were 30 s of microwave irradiation at 700 W, yielding 45.2 ± 2.0 g of CBD extract, and 15 min of sonication, which resulted in 53.2 ± 2.5 g. Subsequent rheological characterization indicated that the product exhibited mechanical properties and a temperature profile comparable to a benchmark, evidenced by a height of 4.1 ± 0.2 cm and a hardness of 1.9 ± 0.2 N.” the researchers found.

“These promising values demonstrate 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 researchers concluded.