At this point, it’s hard to hear about a new flour that surprises us… Wine flour was an exception. The product is made from what’s left from pomace, or what’s left from mashed grapes used for making wine and it’s both an eco-friendly and healthy innovation which surely will become very popular soon.

The company pioneering this product, Finger Lakes Wine Flour, describes it uses sustainably farmed grapes farmed on the hills of Seneca Lake in Hector, NY. It is a naturally gluten-free product which is rich in antioxidants, protein, fiber, vitamins and minerals.

Finger Lakes Wine Flour’s is meant to be combined with other flours when cooking or baking to add nutritional value, flavour and colour to your dishes or baked goods. There are 150 grams of fibre and 150 of protein in a pound of wine flour, and thanks to its water absorbing qualities, small amounts go a long way when added into foods.

Hillary Niver-Johnson, the entrepreneur behind this company, is a graduate of the SUNY College of Environmental Science and Forestry and was originally hoping to use grape seed oil to produce biodiesel.”

The range of wine flours includes a series of varietals like Riesling, Gewurztraminer and Merlot. They are sold through Etsy and a set of four 4 oz sample bags is priced at €6.06.

More information: flxgrapeflour.com