I'm sitting here listening to Beethoven on headphones, wondering- where do I begin with this tutorial... I wonder if Beethoven ever ate bugs, intentionally. I wonder, would he have if given the option? Or would he have noticed if it were presented to him as an everyday staple such as bread?
My goal is to present this highly nutrient dense, protein source in a way that may be more palatable for the average person, who say, has never imagined intentionally ingesting a creature that is generally shoo'ed away in disgust.
Step 1: Ingredients
Please refer to my " Insects for food Prep. 101" Instuctables for the basics on taking a live insect and preparing it to use in cooking.
Also refer to my " Mealworm Flour" Instructables to prepare mealworm flour for this recipe.
Assuming you ave taken the above steps, lets get started
110 grams Sorghum flour
- 100 grams Tapioca flour
110 grams Brown rice flour
- 80 grams Mealworm flour
- 1 Tablespoon whole baked Mealworms (Optional)
- 2 1/4 teaspoon Xanthan Gum
- 1/2 teaspoon Cream of Tartar
- 1 1/2 teaspoon Sea Salt
- 1 Tablespoon Sugar
- 1 package Active Dry Yeast (about 3/4 T)
- 3 extra large Egg Whites
- 1-1 1/3 cup warm Water (about 105 F)
- 2 Tablespoons/28 grams melted Unsalted Butter or 1 T Olive Oil
- 1 teaspoon Apple Cider Vinegar
- 1 Tablespoon Ground Porcini ( you can soak it in a bit of olive oil for 1/2 an hour or use the Porcini grounds from my "Porcini Mushroom Clarified Butter/Ghee" instructables
Step 2: Pre Heat
You probably won't need to do this step until you put your dough to rise, but I just wanted to put it out there because there are some finicky ovens in the world.
Pre heat your oven to 420 F.
Everyone's oven is different. I had to set mine to 450 F then lower it to about 430 F to get the temperature right.
Also, have a baking ban full of hot water on the bottom rack of your oven. This is important in creating the best results; crunchy crust and moist center.
Step 3: Weighing things out
With gluten free baking especially, weighing out your flour is key to being successful.