- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
High Protein Gluten-free Flour from Crickets?
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 10/21/2014 - Insects offer one of the most concentrated and efficient forms of protein on the planet, and they are a common food in many parts of the world.
So, could high-protein flour made out of crickets change the future of gluten-free foods? A San Francisco Bay Area company is looking to make that possibility a reality.
The company, Bitty Foods, is making flour from slow-roasted crickets that are then milled and combined with tapioca and cassava to make a high-protein flour that is gluten-free. According to the Bitty Foods website, a single cup of cricket flour contains a whopping 28 grams of protein.
So can Bitty Foods persuade gluten-free consumers to try their high protein gluten-free flour? Only time will tell. In the mean time, stay tuned for more cricket flour developments.
What do you think? Would you give it a try? If it worked well for baking, would you use it?
Celiac.com welcomes your comments below (registration is NOT required).
Study Shows Quinoa Safe for Celiac Patients
Quinoa is a highly nutritious plant from the South America that is often recommended by doctors as part of a gluten-free diet.... [READ MORE]
Gluten-free Wheat? Can New Wheat Hybrids Help Celiac Sufferers?
People with celiac disease react to specific proteins in wheat, and a team of scientists from Washington State University are attempting to develop new varieties of wheat that suppress those proteins and are safe for those with celiac disease.... [READ MORE]
Quinoa the Amazing Gluten-Free Grain
Quinoa is making a comeback as a "wonder grain.... [READ MORE]
German Researchers Develop New Ultra-Sensitive Test for Gluten in Foods
Nahrung.... [READ MORE]