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Adding Hempseed to Gluten-Free Crackers Improved Nutrition Without Losing Appeal

ObservationalPreliminary evidence
The takeaway

Gluten-free crackers made with hempseed oil press-cake had significantly more protein, fiber, and omega-3 fatty acids than standard rice flour crackers.

Read this if you follow a gluten-free diet and want to know about hemp-based food products.

Fiber increased by up to 249% compared to standard rice flour crackers

What the researchers found

All crackers containing hemp flour showed substantially better nutritional profiles compared to brown rice flour controls. Fiber content increased by 39% to 249%, carbohydrate content decreased by 8.4% to 42.3%, and protein levels were elevated.

The optimized formulation (20% hemp flour with 4g decaffeinated green tea leaves) provided: 14.1g protein per 100g, 8.4g fiber per 100g, and 3.2g omega-3 fatty acids per 100g. Adding green tea leaves further improved antioxidant properties.

All crackers, even those without green tea, showed antioxidant properties. The hemp-enriched crackers maintained acceptable sensory qualities, with an overall score of 8.9 in the optimized formulation.

Why it matters

The gluten-free market continues to grow, but many gluten-free products are nutritionally inferior to their wheat-based counterparts, particularly in fiber and protein. Hempseed press-cake, a by-product of oil production, offers a way to substantially improve the nutritional quality of gluten-free baked goods.

The numbers in context

Optimized formulation: 20% hemp flour, 4g green tea leaves. Results: protein 14.1g/100g, fiber 8.4g/100g, omega-3 3.2g/100g, antioxidant activity 30.3 umol TE/g, overall score 8.9. Fiber increase: 39-249% over control.

How the study worked

A mixture simplex centroid experimental design with two components was used. Researchers varied the proportions of hempseed oil press-cake and decaffeinated green tea leaves added to a brown rice flour base. Nutritional composition, antioxidant activity (DPPH assay), fatty acid profiles, mineral content, and sensory evaluation were assessed across all formulations.

What this study cannot tell us

This was a laboratory formulation study, not a clinical trial measuring health outcomes. Consumer acceptance was based on limited sensory evaluation, not market testing. The optimal formulation may need adjustment for commercial production. Long-term storage stability was not assessed.

How to read the evidence

This is a food science formulation study. It demonstrates nutritional improvements but does not assess health outcomes.

When this study was published

Published in 2014. Hemp food products have become more widely available since.

The bigger picture

Hempseed press-cake is an underutilized by-product of the hemp oil industry. Using it as a functional food ingredient addresses both nutritional gaps in gluten-free products and waste reduction in hemp processing. As hemp cultivation expands, finding value-added uses for by-products becomes economically important.

Questions still open

  • Would consumers accept hemp-based gluten-free products? Does the improved nutritional profile translate to measurable health benefits? Can the formulation be adapted for other baked goods beyond crackers?

Common questions

Does hemp flour contain THC?
Hempseed and hempseed products contain negligible amounts of THC. The psychoactive compound is concentrated in the flowers and leaves of the cannabis plant, not in the seeds.
What is hempseed oil press-cake?
It is the solid material left over after pressing hempseed to extract oil. It retains high levels of protein, fiber, and minerals, making it a nutritious ingredient that would otherwise go to waste.

Read the original research

Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers.

Journal of food science, 79(3), C318-25

Citation

Radočaj, Olga; Dimić, Etelka; Tsao, Rong. (2014). Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers.. Journal of food science, 79(3), C318-25. https://doi.org/10.1111/1750-3841.12370

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