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Gluten Free Flour From Coffee?

Now There Is Another Source of Gluten Free Flour…

Living with a gluten sensitivity or intolerance is inconvenient at best. We eat what we have to in order to not get physically ill.  Trying to find gluten free options is much easier than it was in the past; however, finding gluten substitutes that taste good is a whole different ball game. Now there is a “new player” in the gluten flour substitute game that not only gives us a new option, but also has tremendous economic impact for coffee growers. Read this article originally from TakeApart to get the story.

Highbrow coffee drinkers know all about shade-grown, bird-friendly, and direct trade coffee. But being a conscientious caffeine consumer isn’t necessarily enough, as it turns out that coffee pods, disposable paper cups, and all those grounds you’re left with after making cold brew aren’t even the worst waste offenders when it comes to our global habit.

According to the Natural Resources Defense Council, the process of separating the seeds of the coffee cherry, or the beans, from the fruit generates enormous volumes of pulp, and the waste finds its way into local water sources, causing profound environmental impacts. Innovators have tried to make use of the 17 billion pounds of coffee cherries thrown away every year, including turning them into biofuels or building materials.

“None of them has really worked to the point of success that you’d call a solution for the industry,” said Andrew Fedak. He and his partner, Dan Belliveau, former director of technical services at Starbucks, are betting on a product they think could cut coffee-pulp waste in half—and lead to both delicious gluten-free pastries and significant economic opportunities in coffee-growing communities.

CoffeeFlour is the chestnut-hued, gluten-free flour milled from dried cherry pulp. It has a bright, fruity flavor, five times more fiber than whole-grain wheat, and three times more protein than kale, according to Fedak and Belliveau. It has made a splashy debut, showing up on menus at the TED2015 Conference in Vancouver, Dan Barber’s wastED at Blue Hill in New York, and at Google cafés. This week, Brooklyn Roasting Company began selling CoffeeFlour-laced cookies, brownies, and coffee cake, and consumers can expect to start seeing CoffeeFlour in hot cereals, energy bars, and chocolate later this year. But Fedak and Belliveau don’t see it as just a flour alternative on the shelves at Whole Foods or as a post-SoulCycle snack. They’re trying to transform an industry.

So, Why Should You Care? For every pound of coffee produced in the world, there’s an equivalent amount of wasted byproduct. By intercepting waste before it reaches the water supply, CoffeeFlour can help improve the local environment. But Fedak says it will also supply a new revenue stream and create jobs for the farmers, pickers, and mill workers in countries where the product is made, including Nicaragua, Guatemala, Mexico, and Vietnam.

Fedak and Belliveau so strongly believe CoffeeFlour has the potential to address social, environmental, and economic problems, they’re calling it a “global impact food.”

Read the whole article here

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