How does Radograd Hemp Flour compare to wheat flour in baking, and what adjustments should I make to my recipes?

Radograd Hemp Flour is not a direct 1:1 substitute for wheat flour in baking because it contains no gluten, which is the protein responsible for elasticity and structure in doughs. Additionally, hemp flour is highly absorbent due to its high fibre content, meaning it will soak up much more liquid than traditional flours. If you attempt to replace all wheat flour with hemp flour, your baked goods will likely turn out dry, dense, and crumbly. For best results, use hemp flour as a partial replacement, typically substituting only 10% to 25% of the total flour weight in a recipe. This allows you to benefit from the added plant protein and fibre without compromising the texture. You may also need to increase the liquid content slightly or add binding agents like eggs or flaxseed meal to help hold the structure together. The mild nutty and earthy taste pairs well with hearty breads, muffins, and pancakes, but may overpower delicate cakes if used in high proportions.