See who reacted to this (24025) - Researchers Seek the Holy Grail of Gluten-Free Bread

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1. Scott Adams
  June 21, 2023
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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.

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High Protein Gluten-free Flour from Crickets?
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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.
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Are Cockroaches the Key to Gluten-free Bread Nirvana?
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.
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Now, rice-flour based gluten-free breads are old hat, but they've long had a reputation for being dry, crumbly, soulless creations that pale in comparison to even the cheapest traditional breads.
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Cricket Flour Makes Really Good Gluten-Free Bread
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