Coffee Flour (CoffeeFlour™) is the trademark name for a new flour product made from the pulp of the coffee berry (coffee cherries). The product is part of a world-wide initiative to find a use for what otherwise has been a serious ecological problem. Traditionally the pulp (some 17 billion pounds of coffee cherries per year) would be heaped up and left to rot or even get dumped into rivers and streams. The pulp is actually quite nutritious (see the label below). It's high in fiber, contains more protein than kale, high in antioxidants and a good source of potassium. It does contain some caffeine; 1 tablespoon of flour is equivalent to drinking 1/3 of an average size cup of coffee.
CoffeeFlour is provided in two grinds, fine and powder. The fine grind is best for everyday use in baking or cooking while the powder is best added to beverages or ice cream, or other delicately flavored confections.
Don't confuse this product with coffee flour made from green coffee beans. They are different products.
You can purchase coffee flour online at Marx Pantry.
CoffeeFlour™ is made from coffee berry pulp. It is gluten free, vegan, kosher, and paleo.
Don't worry about the flour tasting like coffee as it does not. The website describes the flavor as "floral, citrus with roasted fruit notes". The manufacture suggests using the flour for a variety of baked goods as well as savory sauces and even beverages. See the bottom of this page for a few recipes.
CoffeeFlour can be paired with most any flour (substituted for) at a recommended ratio of 10-15%. You can increase the percentage as you experiment.
1:3 CoffeeFlour to another flour = 25%
1:4 CoffeeFlour to another flour = 20%
1:9 CoffeeFlour to another flour = 10%
CoffeeFlour is higher in fiber than most flours so expect to increase the liquid in your recipe by 10-25%.
The flours should be sifted together otherwise the liquid added to the recipe may not combine evenly.