This Gluten-Free Flour Is Made From Coffee Waste

By Jesse Hirsch, Writer at Edible Brooklyn

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).

Continue reading this story and check out additional Coffee Flour photos on Edible Brooklyn.

Photography by Ethan Covey