Coffee flour can add a new dimension to your baking

In the past few years, we’ve seen a resurgence of flours made from ancient grains, as well as new flours made from a gamut of items including wine and insects. Now another product has hit the market: coffee flour. As Food and Wine reports, coffee flour is not made from coffee beans, but rather from the cherry-like fruit that contains the beans, which is usually discarded during processing. 

Since the coffee fruit is much larger than the beans, which are the plant’s seeds, a staggering 46 billion pounds of waste is generated each year. Grinding this waste into flour is a way to make use of the spent fruit, which can rot and cause problems with water supplies and soil systems. 

If you are dreaming of breads, cakes, and other baked goods infused with coffee flavor, prepare to change your thinking: the flour doesn’t taste much like coffee. The company promoting the product indicates that it possesses a flavor profile “similar to dried fruits” with “floral, citrus, and roasted fruit notes”. You can give the naturally gluten-free flour a try and find out whether it will be a worthy addition to your pantry; it is available to purchase online.