But would you eat it? I’ve been hearing about cricket flour for almost a year now. I still can’t wrap my head around it as another option for us Celiacs and those living gluten free. Coffee flour – I have no qualms about trying that someday (just need to get some!). But flour made from insects? Surely I’m not the only one that gets the heebie jeebies thinking about it? Maybe if I didn’t know it was cricket flour I’d like it? There definitely are some barriers to get through.
Anyhow, this post was all stemmed from an article I read in Oregon Business. You can find the article here.
Has anyone tried cricket flour? Share your experiences, please!