We blogged in the past about the possibility of making gluten-free flour using bananas. This time, the search for alternative gluten-free flours has led to coffee!
This may sound a little like an April Fool’s post but it’s not. Gluten-free coffee flour, which offers plenty of nutritional benefits, could be the next choice for the gluten-free community.
The creator of coffee flour is Dan Belliveau, a Starbucks veteran. He noticed the amount of waste left from coffee bean production. This waste, which forms a pulp, offers a variety of health benefits. Belliveau saw this as an opportunity to turn it into a flour which would be suitable for people with celiac disease.
The amount of caffeine in coffee flour is less than a regular cup of coffee and has many nutritional benefits. It has three times more iron than spinach, five times more fiber than wheat and three times more protein than kale. Belliveau is also working on a decaffeinated version of the flour and these flours should be available in stores in 2015.
Coffee flour is said to be a multipurpose product, which can be used in a wide variety of recipes, both sweet and savory. So, your next loaf of gluten-free bread or bowl of pasta could be made from coffee flour! How interesting! What are your thoughts on this? Are you excited by the prospect of another alternative flour for gluten-free cooking and baking?