The next new, gluten-free flour is ... coffee flour

Yes, I've been missing in action again.

It was nothing less than an article about coffee flour on Mind Body Green and a second article from Discover Magazine indicating when it would be available to the general public that led me to write a new post.

Coffee flour, hmm? How is it no one came up with this long ago?

It is:
1. Gluten-free
2. Sustainable (after the seeds are extracted, the flour is made from the remaining fruit, which previously went to waste)
3. A source of additional income for coffee growers

According to the CoffeeFlour^® website, it is high in fiber (five times that of whole wheat flour). It also has:

• 84 percent less fat than coconut flour
• Three times the protein of kale (per gram)
• Higher amounts of iron than any grain/cereal in the United States Department of Agriculture (USDA) database

Note: The caffeine content varies by the variety, concentration and recipe details. (More coffee flour = more caffeine, presumably.)

Coffee flour should be available in stores next year, according to these sources.