Leave it to a Seattle company to scheme up the newest in an already robust line-up of alternative flours: coffee flour. This very new gluten-free flour is made from the pulp of coffee cherries and is apparently super high in protein. A skeptic at first, I began to do some research and what I found may surprise you.
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/R7o3wD
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