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High Protein Gluten-free Flour from Crickets?

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.

Photo: Wikimedia Commons--ThogueSo, 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.

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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).





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10 Responses:

 
Dick L
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
21 Oct 2014 11:47:18 PM PDT
Eat bugs? NO way! Wait, it might improve GF baked goods? Well... maybe it's worth a try.

 
Ves
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
26 Oct 2014 9:30:45 AM PDT
Why not? People eat way worse than crickets. Think about all the processed foods...like margarine or cheese whiz.

 
Laura
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
27 Oct 2014 9:00:30 AM PDT
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 GF, guests will often ask what's in GF flour. I'm not sure how cricket flour would go over, especially with non-celiac consumers!

 
Karen B
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
27 Oct 2014 12:37:14 PM PDT
I'm willing to try anything that will improve my baking. I ate chocolate covered ants once, they were good!

 
Terina
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Oct 2014 1:09:18 PM PDT
What a fun Halloween post. I think other food additives are creepier, like the ground up human hair additive cysteine. Again, great gross post.

 
Karen
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
27 Oct 2014 3:20:00 PM PDT
The answer is "No."

 
opal
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
27 Oct 2014 5:07:47 PM PDT
No way. We already eat enough bugs as it is.

 
Catherine
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
27 Oct 2014 6:25:27 PM PDT
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.

 
Sek
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
28 Oct 2014 5:31:46 AM PDT
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.

 
Sherri
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
22 Jun 2015 10:07:30 AM PDT
Me: You gonna eat that cricket?
You: No
Me: Thanks as I remove from your plate




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I believe the talk around this forum is that cheerios are not gluten free enough for people with celiac at this time. I don't know if anything has changed on that and when their lawyer calls me I'll quickly delete this. haha

Could be we generally say get off of dairy for a few months when going gluten free. The part of the intestines that produce the enzymes, and help break down dairy are associated with the tips of the villi, which are the most damaged if not gone in celiacs. THIS is why most of us end up with a lactose intolerance early on. And most can introduce it later after healing. As to her symptoms with it there was a bunch of research about dairy permeated the gut and causing neurological issues in a autism study I was looking at years ago. And there have been other studies about damaged intestines and how the hormones in milk can easier effect ones body. Personally I also have a huge grudge against dairy on a personal level as it is not natural to suck on a cows tits and drink the stuff, nor your dogs, nor a rabbits......I mean come on even Human Breast milk you would find odd to drink as an adult right? Back in the past dairy was a great way to get calories and fats when there was famine, etc around I mean it is meant to make a calf grow into a 500+lb cow. But on a genetic and hormonal level it is not really for human consumption and now days the whole corporate BS propaganda push and dairy farms shove that oh its healthy stuff down your throat. There are plenty of dairy free options for everything feel free to message me if you need help finding anything I have been dairy free for over a decade.

The full celiac panel checks TTG IGA and IGG, DGP IGA and IGG, IGA, EMA as Jmg stated above. Your test included TTG IGA and IGA. If your IGA was low, a low on TTG IGA would be inconclusive. But your IGA is fine. A high on any one test is a positive for celiac and should lead to an endoscopy for confirmation. So I'd get tested for TTG IGG, DGP IGA and IGG and EMA since there are symptoms. Warning I'm not a doc.

I did a gluten challenge for my endoscopy and requested a second blood test after my follow up with the consultant. I never did see those results but my GP said no celiac was indicated: Which left me gluten free for life, that wasn't an option after the challenge, but with a less satisfactory diagnosis, one by omission rather than the definitive 'you're celiac' one I was expecting. Yes! I have been 'properly' glutened on a couple of occasions but on several more I've detected a change or a reaction based on what could only have been trace amounts. NCGS is as yet poorly understood but patients tend to have more neuro symptoms than digestive. That's definitely been my experience, although it was only after going gluten free that I realised quite how many digestive symptoms I had just been living with as 'normal'. Close friends and family get the full explanation. 'I have an auto immune disease similar to 'coeliac etc.' If they stay awake long enough I'll tell them about the less than perfect testing process I went through or the Columbia Med research and the possibility of a blood test soon. They can see the difference between me on gluten and off it so they understand its not all in my head* If I'm ordering food in a restauarant or asking questions about food prep etc I will often just self declare as coeliac - people are aware of that and understand those requests are medical rather than fad diet based. I don't have any problem doing this, I'm not going to claim that and then cheat on dessert for instance and to be honest I expect once the research is complete the two conditions may wind up alongside others as different faces of the same coin. In the meantime I safeguard my health and avoid getting into a detailed conversation about genuine gluten sensitivity versus faux hipster posturing! *apart from the bits which are in my head

I originally had it on my face and scalp. (22 years ago) First biopsy with dermatologist came back as folliculitis. Then when I had a new outbreak on my upper back, she was able to remove a nice clean blister and we got the diagnosis of DH. She started me on Dapsone (100mg/day) and gluten free diet. Now I take 25-50 mg/day. My understanding at the time was that DH was the skin version of Celiac. Did a lot of research on my own. I met Dr. Peter Green at a Gluten free Vendors Fair and he said that a diagnosis of DH IS a diagnosis of Celiac, even if no other symptoms. So I stay gluten-free