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Food waste is a global issue, with apple cores often discarded despite their high fiber, antioxidants, and natural sugars. This study evaluates microwave-dried apple core flour (ACF) as a sustainable, gluten-free alternative. Apple cores were dried, ground, and analyzed for nutritional content, texture, and functionality. Results show ACF is fiber-rich, naturally sweet, and effective in baking. Microwave drying proved efficient, preserving nutrients while reducing drying time. ACF offers a zero-waste, eco-friendly ingredient with potential applications in food sustainability. Future research should assess commercial scalability and consumer acceptance to establish ACF as a viable food product.