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Coffee flour, made from discarded coffee cherries, is the latest gluten-free flour to hit the market. The brainchild of Vancouver startup CF Global Holdings, Inc. and Intellectual Ventures, the flour was devised as an eco-friendly and delicious way to repurpose coffee waste.
Although the flour looks like powdered coffee it doesn’t take like coffee at all. Instead, it has floral notes and a fruity flavor which makes it incredibly versatile in different preparations. Coffee flour has less caffeine than a cup of joe and can be added to granola, cookies, cakes, pastas and countless savory dishes.
Another plus is that coffee flour is highly nutritious. It contains five times more fiber than whole grain wheat flour, three times more protein than kale and three times more iron than fresh spinach, according to the product website.
James Beard Award-winning chef Jason Wilson is already using coffee flour at his Seattle restaurant Crush. He’s used it for making gnocchi, coffee cakes, dusted it on duck and lamb and made all sorts of desserts.
Currently, coffee flour is being produced in Hawaii, Nicaragua, Guatemala, Mexico and Vietnam. Find out how it's made:
Via Geek Wire