anyone tried this at all?a newish Trader Joes product.Just dropped a couple tbsp into a multigrain loaf. Log in or register to post comments what where your results from the coffee berry flour experiment? I'm interested.claudia Log in or register to post comments ... did a little research. So it appears to be the left-over husks from the coffee bean production process - dried & ground into a "flour". Seems it can be used in some gluten free recipes and used as a commercial filler for e.g. Ice Cream.This article is intersting though: https://www.theguardian.com/sustainable-business/2014/jul/31/coffee-flour-starbucks-green-farmers-caffeineI think I'll give it a miss...-Gordon Log in or register to post comments it didn't negatively affect the bread in any way. 2 tbsps.Though it did require considerably more liquid to the dough, to make it "normal". Nearly 1c.The Guardian article is interesting, as most their read is.Guess I'll stop eating anything that's imported from further than the next town. Log in or register to post comments
what where your results from the coffee berry flour experiment? I'm interested.claudia Log in or register to post comments
... did a little research. So it appears to be the left-over husks from the coffee bean production process - dried & ground into a "flour". Seems it can be used in some gluten free recipes and used as a commercial filler for e.g. Ice Cream.This article is intersting though: https://www.theguardian.com/sustainable-business/2014/jul/31/coffee-flour-starbucks-green-farmers-caffeineI think I'll give it a miss...-Gordon Log in or register to post comments
it didn't negatively affect the bread in any way. 2 tbsps.Though it did require considerably more liquid to the dough, to make it "normal". Nearly 1c.The Guardian article is interesting, as most their read is.Guess I'll stop eating anything that's imported from further than the next town. Log in or register to post comments
what where your results from the coffee berry flour experiment? I'm interested.
claudia
... did a little research. So it appears to be the left-over husks from the coffee bean production process - dried & ground into a "flour". Seems it can be used in some gluten free recipes and used as a commercial filler for e.g. Ice Cream.
This article is intersting though: https://www.theguardian.com/sustainable-business/2014/jul/31/coffee-flour-starbucks-green-farmers-caffeine
I think I'll give it a miss...
-Gordon
it didn't negatively affect the bread in any way. 2 tbsps.
Though it did require considerably more liquid to the dough, to make it "normal". Nearly 1c.
The Guardian article is interesting, as most their read is.
Guess I'll stop eating anything that's imported from further than the next town.