Seeds, cottonseed flour, partially defatted (glandless)

Glandless cottonseed flour is a low-fat flour milled from cottonseed that has been bred without the gossypol-bearing glands found in ordinary cotton plants, which is what makes it usable as a food ingredient rather than only animal feed. It has a pale color and a mild, slightly nutty flavor, and is typically blended into wheat flour for baked goods such as bread, crackers, and flatbreads, or used in fortified food-aid products and protein-boosted snack bars where a plant protein needs to be worked into a dough or batter without changing the texture much. Ordinary cottonseed contains gossypol, a compound that limits its use as food, which is exactly why the glandless variety was developed and why it is the form suited to human recipes rather than only livestock rations.

Because it isn't a flour most home cooks keep on a shelf, it's usually sourced from specialty or bulk suppliers and stored in a sealed container in a cool, dry place like other flours to keep it from picking up moisture or off odors. At 359 calories and 41 g of protein per 100 g (a cup is 94 g), it functions as a concentrated plant protein source for blending into baked goods, and it also carries magnesium at 172% of the Daily Value and iron at 71%, both far above what a typical wheat flour contributes to the same recipe.