Mesquite flour, which is naturally gluten free, is ground from the mesquite pod. It’s high in fiber (5g in 2 tablespoons) with a unique, slightly sweet and spicy flavor that varies depending on where it’s harvested. In addition to tasting great, and offering a nutritional boost, mesquite flour enhances the crust and color of gluten free breads.
Mesquite flour from Namibia tastes a little bit fruity, almost like a chocolate covered cherry. Peruvian mesquite has a different taste altogether, like hazelnut coffee. Argentine mesquite flour is my favorite. Toffeeish. Like Cinnamon. It’s hard to describe a flavor that’s so unique. While baking, I’ve heard that the aroma is similar to gingerbread. Charles Perry’s article in the L.A. Times better describes some of the special qualities.
Organic, sustainable, delicious . . . mesquite is definitely a superfood.