Seeds, cottonseed flour, low fat (glandless)

Cottonseed flour is a fine, pale flour milled from cottonseed after the oil and hull have been removed, and the glandless designation means the seed variety was bred without the gossypol-producing glands that make ordinary cottonseed unsuitable for direct human consumption. In the kitchen it functions as a protein-rich flour additive rather than a stand-alone baking flour, most often blended into wheat flour for flatbreads, crackers, or fortified baked goods, or mixed into porridges and nutrition bars where a boost of plant protein is useful. Its flavor is mild and slightly nutty, and because it lacks the gluten structure of wheat flour, it is typically used as a partial substitute rather than a full replacement in yeasted breads.

Store cottonseed flour in a sealed container in a cool, dry place, since its low fat content helps it resist rancidity, though it will still pick up moisture and off flavors if left exposed. At 332 calories per 100 grams (about 93 calories in a 28 gram ounce), it is calorie-dense, and its defining feature is protein, at 100% of the Daily Value and 49.8 grams per 100 grams, one of the highest protein concentrations among plant foods. It is also notably rich in magnesium, at 170% of the Daily Value, and provides 70% of the Daily Value for iron, so a spoonful blended into a bread dough or porridge adds a substantial amount of protein and minerals to an otherwise plain starch.