Sesame seeds actually make a very nice grain-free flour.
Look for white or yellow seeds, not the dark or black, as less sesame flavor shows through (nor will the end-product be dark or black). Grind them in your food chopper, food processor, or coffee grinder until reduced to flour. (Stop when a flour-like consistency is achieved, as further grinding will yield seed butter.) If you don’t like the modest sesame seed flavor that comes through, you might find sesame seed flour more suited to a savory, rather than sweet, recipe.
Look for bulk sesame seeds that are inexpensive, certainly less expensive than almonds to grind for almond flour. Avoid the small jars sold in the spice area or spice shops that are far more expensive.
Here is a simple recipe for Ginger Nutmeg Macaroons just to give you a taste of using sesame as an alternative flour. These go well with coffee or tea.
Ginger Nutmeg Macaroons
Makes 10 macaroons
2 egg whites
1 cup sesame seeds, ground
Sweetener equivalent to 1/2 cup sugar
1 teaspoon dried ginger
1/2 teaspoon ground dried nutmeg
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Whip egg whites until stiff peaks form.
With mixer on low-speed, stir in ground seeds, sweetener, ginger, and nutmeg until well-mixed. Taste to adjust sweetener, if necessary.
Using a teaspoon, spoon onto the baking sheet. Bake for 20 minutes until golden brown.