Lori and I use grape-seed flour on a regular (almost daily) basis. We add about a tablespoon per cup of dry ingredients to provide rich color, texture, moisture, longer shelf life, and a big boost of antioxidants to any number of baked goods, soups, sauces, stews, and breadings. Right now, we're enjoying a nice Chardonnay pumpkin spice bread (added approx. 5% wt Chardonnay flour to the recipe). Had delicious and healthful Riesling waffles for breakfast. Last week, I thickened some acorn squash soup with flavorful Cabernet Sauvignon flour, and the chocolate notes in the Merlot flour go very well in brownies! Grape-seed flours are relatively high in protein and fiber, packed with polyphenol antioxidants, and gluten-free.

I have no experience with grape seed flour, but another food52 member elanaspantry has used it for making some baked goods. Here's a link to her blog: http://www.elanaspantry.com/