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  • Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    High Protein Gluten-free Flour from Crickets?

    Reviewed and edited by a celiac disease expert.
    High Protein Gluten-free Flour from Crickets? - Photo: Wikimedia Commons
    Caption: Photo: Wikimedia Commons

    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.

    Celiac.com Sponsor (A12):
     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?


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    Guest Dick L

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

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    Guest Ves

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

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    Guest Laura

    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!

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    Guest Karen B

    Guest Karen B

    Posted

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

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    Guest Terina

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

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    Guest Karen

    The answer is "No."

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    Guest opal

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

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    Guest Catherine

    Guest Catherine

    Posted

    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.

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    Guest Sek

    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.

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    Guest Sherri

    Guest Sherri

    Posted

    Me: You gonna eat that cricket?

    You: No

    Me: Thanks as I remove from your plate

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    Guest Molly

    Guest Molly

    Posted

    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?

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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