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.
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?