Is this product suitable for a gluten-free diet, and how does it compare to regular wheat flour? — PUMPKIN SEED FLOUR 150G ELEO - Altai Specialist ( semena tykvy)

ALTAI SPECIALIST Eleo Pumpkin Seed Flour is naturally gluten-free, as it is produced from Cucurbita pepo seeds rather than grains. This makes it a viable option for individuals following a gluten-free diet or those with celiac disease, provided that cross-contamination during manufacturing is not a concern (check packaging for specific certification if required).

Compared to standard wheat flour, the nutritional composition is quite different. Because the oil has been removed through cold pressing, the resulting "press cake" is significantly richer in protein and dietary fibre. It also contains higher levels of minerals such as zinc, magnesium, iron, and phosphorus. However, it lacks gluten, which means it cannot form the elastic structure necessary for leavened breads on its own. It is best used to partially replace wheat flour in recipes like pancakes, crackers, or savoury breads, or blended with other gluten-free flours to improve texture and nutritional density.

The taste is mildly nutty with a gentle bitter note, which pairs well with ingredients like cocoa, banana, or cinnamon. When substituting, start by replacing 10-20% of the wheat flour to adjust to the denser texture and distinct flavour.