Food processing industry generates great volume of economically valuable waste. The protein rich press cake produced during the screw press extraction of tropical almond (Terminalia catappa) is also a potential ingredient in numerous food items. This study aimed to utilize tropical almond press cake (TAPC) to produce a gluten free flour as an alternative for whole wheat flour having the concern on zero waste concept of circular economy. The TAPC was dried at 60^oC and pulverized in to a flour using micro-pulverizer. The proximate composition, gluten content and elemental composition was analyzed by AOAC 2005 method, wet gluten test and ICP-MS respectively. Further, Scanning Electron Micrograph (SEM) structure, bioactive compounds and antioxidant capacity of the flour were evaluated. According to the proximate data, the flour showed high protein content (41.94±1.22) with 6.80±1.01, 6.99±0.78, 8.66±0.89, 5.71±1.48 and 28.90±0.79 g/100 g of moisture, ash, crude fat, crude fiber and carbohydrate respectively. The TAPC flour showed 335.52±1.87 kcal/100 g of calorific value and zero gluten content. Further, the flour showed high K (189.25) and Ca (618.75) content with 70.62, 43.52,12.30 mg/100 g of Na, Fe and Zn respectively. The irregular shaped unevenly distributed starch molecules were visible in SEM image of the flour and their surfaces were not smooth. The total phenolic (136.83 mg GAE/100 g) and flavonoid content (188.63 mg QE/100 g) of the TAPC flour were significantly higher compared to the tropical almond nut (64.31 mg GAE/100 g and 133.8 mg QE/100 g). Moreover, TAPC flour showed high antioxidant activity with an IC₅₀ of 37.86±3.44 mg/ml for DPPH, 8.24±1.23 mg/ml for ABTS, and a reducing power of 402.50±0.33 mM Trolox eq/100 g in FRAP assays. Hence, the TAPC flour could be a high protein, gluten free natural flour with potential nutritional and antioxidant properties to be used as an alternative for wheat flour in food products.