THE BLOG

This Gluten-Free Flour Is Made From Coffee Waste

It's time for some bean-to-cherry baking.
07/17/2015 12:08pm ET | Updated July 17, 2016
This post was published on the now-closed HuffPost Contributor platform. Contributors control their own work and posted freely to our site. If you need to flag this entry as abusive, send us an email.

We're certainly all familiar with nose-to-tail butchery, never letting an animal part go to waste. And a root-to-stem cooking approach assures no edible part of a plant will be ignored. But what of the by-products of coffee growing -- those discarded coffee cherries that once housed your precious precious beans? It's time for some bean-to-cherry baking.

Based in Seattle (where else?), Coffee Flour is a slick little startup that's focused onto the literal tons of edible waste created during coffee cultivation. The company has recently made inroads into Brooklyn, partnering with Sunset Park bakers Izzy & Em's on a line of gluten-free treats for the Brooklyn Roasting Company.

The basic premise is simple: Take the leftover coffee fruit pulp, a fiber- and protein-rich by-product, and convert it into flour. It's less wasteful on a massive scale and a boon to coffee growers who are guaranteed an income stream (not dependent on fickle seasonal growing conditions).

Photography by Ethan Covey