Gluten-free coffee flour offers alternative for celiac disease community
The search for alternative flours and the creation of gluten-free products are providing a unique opportunity for innovation. Gluten-free coffee flour offers a way for companies to reuse coffee bean waste while giving the celiac disease community another option for cooking. The flour offers a variety of nutritional benefits beyond the caffeine kick.
Dan Belliveau created coffee flour after noticing the waste left from coffee bean production at his job as a director for Starbucks. Once coffee beans are extracted from the coffee cherries, the waste forms a pulp that offers health benefits. Although some plantations use this as a fertilizer, many of them do not reuse the pulp. Belliveau saw an opportunity to make the remaining coffee cherries into a flour that could help people with celiac disease.
There are several options for people on gluten-free diets who need safe flours including corn, rice, tapioca and others. However, coffee flour offers another alternative with its own nutritional value. Dan Belliveau explains that the amount of caffeine in the coffee flour is less than a regular cup of coffee, and the company is working on a decaffeinated version.
Gluten-free coffee flour has three times more iron than spinach, five times more fiber than wheat and three times more protein than kale. It is also a good source of potassium, and you would have to eat two bananas to match the flour. It is a multipurpose product and can be used in a variety of recipes ranging from bread to cookies. Instead of a strong coffee taste, Belliveau explains the flour has a fruitier flavor, but this does not limit it to desserts. He suggests it can be used to make pasta and bread without any complaints about taste. The coffee flour will be available in stores in 2015.
Read more about celiac disease:
Celiac disease tips for making bread at home
Celiac disease apps help create gluten-free meal plans
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