Valorisation of cold-pressed almond oil’s cake as raw material for the preparation of naturally gluten-free flour for specific food applications

Almond cake is a by-product of mechanical press extraction almond oil intended mainly for the cosmetics industry. According to circular economy zero waste, purpose reuse this byproduct prepare natural gluten-free flour replace part or all whole soft wheat (SWF) in specific foods. The after grinding was sifted on sieving shaker equipped with 4 mesh sieves 1mm, 500µm, 250µm, and 100µm. obtained fractions were compared SWF, based analysis’s results ash colour (L * , b ), contents proteins, fibres, total sugars, reducing sugars bulk density. Significant difference detected between gluten free meal particularly protein content colour. from naturally gluten-free; therefore, it cannot have properties baker’s Wheat. This would be suitable baked goods, like cookies, biscuits crackers, celiac people who consume bakery products made certain cereals (wheat, barley, rye, oats), their derivatives.