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...

Celiac.com 03/09/2017 - It's cheaper, more nutritious, and properly delicious. Will gluten-free flour made from cockroaches change the way bread is made?
There's a great article over at Munchies. It's about two scientists from the Federal University of Rio Grande in Brazil, who have developed flour made from ground cockroaches that contains 40 percent more protein than normal wheat flour. Oh, and it happens to be gluten-free. Excited yet? Grossed out?
As part of their research, food engineering students Andressa Lucas and Lauren Menegon discovered a new way of producing cheaper, more nutritious food with the cockroach flour, since it contains a large amount of essential amino acids and some lipids and fatty acids as well—the keys for a balanced and healthy human diet.
These c...

Celiac.com 05/15/2018 - There is a good amount of anecdotal evidence that people with non-celiac gluten sensitivity can tolerate sourdough bread, but there is no good science to support such claims. To determine if sourdough bread help conquer wheat sensitivity, the Alberta Wheat Commission (AWC) is funding a team of researchers to see if the sourdough fermentation process can reduce or eliminate wheat components that trigger wheat sensitivity.
The project will study the way the sourdough bread fermentation process breaks down proteins and carbohydrates in wheat flour.
Chair of the AWC Research Committee, Terry Young, said new research suggests that wheat protein may not be the cause of gluten sensitivity in people without celiac disease. Longer fermentation, aka sourdough ...

Celiac.com 08/09/2018 - Whatever one might say about crawfish, shrimp and crustaceans in general, Americans don’t typically eat bugs. Can a former Ralph Lauren marketing executive turn the world on to flour made from crickets?
Over the last few years, Americans have been presented with a buffet of alternative proteins and meals. Robyn Shapiro’s company, Seek, has created all-purpose, gluten-free, and Paleo blended flours, which can be used cup for cup in any recipe calling for flour. 
The company, which makes pure cricket powder for smoothies, ice creams, and other liquid-based foods, is now selling cinnamon-almond crunch cricket protein and snack bites. To get the public interested in its cricket protein and cricket flour products, Shapiro has collaborated with famous chefs...