Mesquite flour has a warm, sweet, slightly smoky flavor and is naturally gluten free. It can be used as a protein supplement, a sweetener for beverages, as a flour in gluten free baking recipes, or to replace some of the flour in traditional wheat-based baked goods.
Mesquite flour is an excellent source of fiber. It’s also rich in protein, calcium, potassium, iron and phosphorous. Its slight sweetness is from fructose rather than sucrose and its soluble fiber content slows the absorption of its nutrients, allowing for a more controlled blood sugar curve than wheat flour.
Mesquite flour is produced by drying & milling the pods produced by the Peruvian mesquite (algarroba) tree. This flour is ground from pods collected by small producers operating in the native mesquite forests of northern Peru’s Piura region. It is kosher and certified USDA Organic by Control Union Certifications.