High Protein Gluten-free Flour from Crickets?

Eat bugs? NO way! Wait, it might improve gluten-free baked goods? Well... maybe it's worth a try.

Why not? People eat way worse than crickets. Think about all the processed foods...like margarine or cheese whiz.

Perhaps if the name of the flour weren't called "cricket flour," I might consider it. Sounds creepy though--I gag at the thought of eating the occasional cricket that I catch jumping around my house in the summer. The thought of serving cricket flour to guests is another consideration--when I bake gluten-free, guests will often ask what's in gluten-free flour. I'm not sure how cricket flour would go over, especially with non-celiac consumers!

I'm willing to try anything that will improve my baking. I ate chocolate covered ants once, they were good!

What a fun Halloween post. I think other food additives are creepier, like the ground up human hair additive cysteine. Again, great gross post.

The answer is "No."

No way. We already eat enough bugs as it is.

Absolutely not. I love the sound of crickets. I think it was Albert Switzer who said if it has eyes and runs don't eat it.

I'm pretty adventurous so long as it is a safe food, but it would be awfully hard to get past the bug eating aspect. Many of the foods we consider acceptable are cultural. There are some who wouldn't bat an eye, but I wouldn't be one of them.

Me: You gonna eat that cricket?

You: No

Me: Thanks as I remove from your plate

Anyone who's tried it - 

How does it affect the texture of the baked goods?  Does the additional protein bring back any of the chewiness and sturdiness associated with regular bread?