Coffee flour anyone?
This coffee flour is gluten free and contains more iron than spinach, more protein than kale, and more fiber than whole grain flour, Businessweek reports. It doesn’t contain high levels of caffeine — a person would need to consume 16 slices of coffee flour bread to get the jolt of one cup of joe. And instead of tasting like coffee, the flour’s flavor has hints of floral citrus and roasted fruit.
—-Coffee Flour Coming Soon to the Baking Aisle, Discover Magazine
Again, creativity is not dead. A lot of the coffee plant is wasted to get the beans, so some people are trying to do something about it. Coffee beans are the seeds of the coffee cherries, and coffee producers usually throw away the rest of the fruit. CF Global Holdings is trying to create a good use for it.
For farmers and families in coffee growing countries, it will create sustainable jobs and a new revenue source for some of the poorest areas of the world. For the environment, it will remove botanical waste from streams and soil, strengthening the land and lives of the people and species there. And for the rest of us, it will add a nutritious and distinctly flavorful ingredient to the global menu.
—coffeflour.com
It’s scheduled to be sold in 2015. Would you be interested in trying it?
April 20, 2014
I’ll definitely give it a try. Much will depend on how it works.
I’m wishing them luck!
If it does indeed have a flavor that hints of citrus and/or fruit it will not find its way to my table. I do not like anything sweet or fruity. I don’t eat most commercial breads because they are too sweet already. 😕
I love fruit, but I don’t eat commercial breads because of the salt.
fascinating!
i used to love to bake but not anymore. it has gone the way of my cooking.
but i might just have to try that. i love the fact it ‘uses up’ the whole plant instead of merely wasting the rest of it. wonderful ecology there… if it catches on!
I haven’t baked in a long time either. And our meals are very plain, so most people wouldn’t call what I do cooking. 🙂
I agree with you about their method for reducing waste. Yay, them!
Definitely. What a great idea, finding uses for the bits of the plant that are usually thrown away. And lots of iron and protein with a slightly fruity flavour? What’s not to like?
I hope more people start thinking like them!
I would indeed.
me too, trying out something that both sounds delectable and a new flavour. I wonder though how costly it will be to produce and be on my retailers shelves. Lets’ hope it is kind of organic with not a lot of additives with it…
another gluten free flour. sure!
actually wish it did taste like coffee. real coffee is another no-no in my life now.
tessa~