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  • Scott Adams

    Cricket Flour Makes Really Good Gluten-Free Bread

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

      Cricket flour might just be the secret to delicious, nutritious gluten-free bread. Are you ready?

    Image: CC BY-SA 2.0--Chris Winters
    Caption: Image: CC BY-SA 2.0--Chris Winters

    Celiac.com 07/28/2020 - Insects offer an edible, high protein alternative to traditional animal-based foods. Insects are consumed in many cultures, but are less commonly eaten in western cultures. One way around that is to produce goods using flour made from dried crickets. A team of researchers has been evaluating ways to use cricket flour effectively to create high quality gluten-free products that are also high protein, and rich in antioxidants.

    The research team included Lorenzo Nissen, Seyedeh Parya Samaei, Elena Babini, and Andrea Gianottia. They are variously affiliated with the Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum at the University of Bologna in Cesena, Italy; the Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum at the University of Bologna, Piazza Goidanich in Cesena, Italy.

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    The team fermented doughs using different methods, pH, microbial growth, volatile compounds, protein profile, and antioxidant activity, before and after baking. They then assessed the results against standard gluten-free doughs. They found that the fermentation processes was similar for both cricket-enriched doughs and standard sourdoughs. 

    Cricket flour gave the breads a typical bread flavor profile, marked by a unique aroma that is the result of different levels of volatile compounds, including various amounts of nonanoic acid, 2,4-nonadienal (E,E), 1-hexanol, 1-heptanol, and 3-octen-2-one, depending how the dough was prepared. 

    Finally, antioxidant activities were significantly enhanced in cricket breads, indicating that cricket powder offers gluten-free bakers a way to create flour that is high in protein and antioxidants, and yields high-quality baked products with a desirable aroma.

    Could flour made with cricket flour become the go-to product for creating gluten-free breads that are nutritious and delicious? Would you try it? Let us know in the comments below.

    Stay tuned for more on this and related stories.

    Read more in Food Chemistry

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    Yes, I'd try it! 

    I cannot tolerate many of the gluten free breads available in my local grocery stores because they add corn and microbial transglutaminase and such. Not to mention they taste like cardboard.  




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    I have reconsidered after reading this post on the Cockroach Flour article.  

    I have a shellfish allergy.  I wouldn't want to risk triggering an allergic reaction like I have with shellfish for "bread".  



    On 3/13/2017 at 3:52 AM, Guest AV Walters said:

    Many celiacs have concomitant allergies--arising out of leaky gut. If shellfish is one of your allergies, you might want to think twice about insect based flours--their chitin coatings can trigger the same kind of allergic response.


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    Once the cricket and/or other insect based flours have been certified for lack of allergens, I would be willing to try it.  However, given the current lack of quality gluten free bread options, I have pretty much weaned myself from eating bread.

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    On 7/28/2020 at 8:54 PM, knitty kitty said:

    I highly recommend Food for Life gluten free breads. They taste way better than any other gluten free breads that I have tried. I usually buy the Brown Rice variety. It is the cheapest, and they sell it at more places, including some Jewels. I think that Whole Foods has an extensive selection, but at higher prices. There are other varieties, such as flax and more. Some taste better, but may not be worth the higher price. The ingredients in my Brown Rice Bread are: organic brown rice flour, filtered water, organic agave, organic tapioca flour, safflower oil, organic chia seeds, fresh yeast, organic vegetable gum (xantham, cellulose, psyllium), rice bran, sea salt. It is made in a facility that processes wheat, soy, and tree nuts, but does not say anything about shared equipment with these allergens. One word of advice: They come frozen, and the pieces are not easily separable in that state. I leave it out for an hour or so, and then separate the pieces by hand or with a plastic knife before refreezing them. Then, you can take out one or two pieces at a time.


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    Interesting, because I didn't say that no one should eat what they want. All I said is that it should be taken into consideration especially if there is a name for an ingredient which is not obvious what it is. In my statement, there are people will not eat foods with red dye. The next part is what is believed to be true. Please note the name carmine which is listed on packages.

    (Cochineal beetles, for example, are ground up to make a pink dye called carmine. Also known as E120, it’s used as a natural food colouring in red sweets.)

    That is my concern that the listed ingredients is not obvious. If anyone else wants to eat cricket flour by all means please do.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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