Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Mesquite Flour

Roda

Recommended Posts

Roda Rising Star
Roda
Posted

My brother recently told me about mesquite flour because he was looking to incorporate it into his bbq rub. He told me it was gluten free. I have looked it up and done some reading and it sounds like a wonderful addition to gluten free baking and cooking. I have not ordered any yet and was wondering if anyone has used it and how you liked it. I saved a bunch of recipes and am looking forward to trying it.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted

Here is a thread on it:

https://www.celiac.com/gluten-free/lofivers....php/t8036.html

Juliebove Rising Star
Juliebove
Posted

I used it in a raw recipe for Tootsie Rolls. It worked well.

hermitgirl Contributor
hermitgirl
Posted

It is supposed to be a very nutritious addition from what I understood. Local support group had a gluten free chef come in and she prefers it over ground flax seed. When she passed it around it smelled wonderful. Also supposed to make the best chocolate chip cookies.

larry mac Enthusiast
larry mac
Posted

Interesting. I'd like to try it.

When I lived in the country, we had a couple wild mesquite trees and I had to cut them down. They have very mean and nasty thorns, big ones are 2 inches long. I would often get a flat tire on my little tractor, a real PITA. Plus, I was always worried my kids would step on one. Not big enough for shade, with sparse folage. They kind of suck.

So yes, they are in a way, undesirable weeds.

Also, if you recall, Jake Spoon got a very bad infection from a Mesquite thorn in Lonesome Dove. I'm willing to bet that Larry McMurtry based that on some folk lore.

best regards, lm

RiceGuy Collaborator
RiceGuy
Posted

I've actually been planning to try mesquite flour soon, so I'm glad this thread has been started. It is supposed to smell and taste very good, but I've yet to read a description of the aroma or flavor. For those whom have tried it, what does it smell and taste like?

hermitgirl Contributor
hermitgirl
Posted
I've actually been planning to try mesquite flour soon, so I'm glad this thread has been started. It is supposed to smell and taste very good, but I've yet to read a description of the aroma or flavor. For those whom have tried it, what does it smell and taste like?

it smelled like a mixture of cocoa, coffee and cinnamon. it smelled WONDERFUL. i am told that whole foods is the only store that physically carries it, but keep hoping it will appear other places as well. i have not tasted it yet though.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted
it smelled like a mixture of cocoa, coffee and cinnamon. it smelled WONDERFUL. i am told that whole foods is the only store that physically carries it, but keep hoping it will appear other places as well. i have not tasted it yet though.

I saw this recipe last night and your reply reminded me of it. I suppose if a person can't find the mesquite flour, they could try this cake recipe:

Open Original Shared Link

then let us know how yummy it is ;););)

ek327 Newbie
ek327
Posted

It is also great for chicken wings --or chicken. I mix olive oil and garlic--finely minced, throw in some mesquite flour for a wet rub--put it on the chicken and bake. Yummy. also great addition to pancakes or ch. chip cookes.

  • 3 weeks later...
Roda Rising Star
Roda
Posted
  • Author

Well, I finaly got my mesquite flour I ordered. It does smell wonderful. I think it smells like a mixture of cocoa and cinnamon. I tried it in pancakes and I smell it more than I taste it. I tried it in my flour mixture for my fried chicken and again I can smell it more than I taste it. It did give the chicken a nice dark crispy crust. I think I am going to try it next as a rub directly on the meat. As for baking, I will keep experimenting. Maybe I just need to add more for my taste. I heard though if you get too much it can be bitter. I have been adding what they recommend on the bag.

TrillumHunter Enthusiast
TrillumHunter
Posted

It's made from the mesquite bean, right? I saw some at a farmer's market in Arizona last fall. They had it online so I'll have to look up their name.

When I was growing up in Texas people used mesquite in their smokers. Oh man, was that good! It is a very unique flavor.

hermitgirl Contributor
hermitgirl
Posted

supposedly mesquite flour was used for years in Mexico to make a hot cocoa like drink. just mix it with hot milk. i really need to go get some and quit thinking about it.

TrillumHunter Enthusiast
TrillumHunter
Posted

nativeseeds.org

This is the where I saw it in Arizona. If you live in Tucson, you can find them at local farmer's markets.

Sweetfudge Community Regular
Sweetfudge
Posted

What's the best place to buy it online? Amazon has some, but I don't know how well priced it is, in comparison to anything else. I'd love to give some a try. I found this great recipe for chocolate chip cookies the other day:

Open Original Shared Link

  • 2 weeks later...
Marie2375 Newbie
Marie2375
Posted

Barry Farm Foods sells it too. I bought some with my bulk order of sorghum and tapioca. I have used it in pancakes, muffins and graham crackers. Carol Fenster uses it in some of her recipes. I have the 1000 gluten-free recipes cookbook. I borrowed it from my library before buying it. So, check you library and see how you like the recipes.

  • 1 month later...
Roda Rising Star
Roda
Posted
  • Author

Well I have decided that I am not going to go out of my way to buy this again. I have used it in pancakes, mixed with other gluten-free flours to dip chicken tenders in and I even made mesquite banana bread. Noone, including myself was overly impressed. I still think it smells better than it tastes, and while it does not taste bad, I just like other flavors better.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. lizzie42
      - lizzie42 posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      Son's legs shaking

      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin. He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her...
    2. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    3. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    4. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    5. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,850
    • Most Online (within 30 mins)
      7,748
    Cindy Shreve
    Newest Member
    Cindy Shreve
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin.  He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her kitchen but I thought it would be ok.  Next day and for a few after his behavior is awful. Hitting, rude, disrespectful. Mainly he kept saying his legs were shaking. Is this a gluten exposure symptom that anyone else gets? Also the bad behavior? 
    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.