Instructables

Mealworm French Bread.. Gluten Free

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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.

 
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Step 1: Ingredients

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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

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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

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With gluten free baking especially, weighing out your flour is key to being successful.

I tried the mealworm crackers (first time eating insects) and although I was hesitant I have to say the taste was likable and the crackers were very good (exclamation!). Eating insects and grubs has been an essential part and staple of numerous cultures around the globe for as long as we have documented (in Australia, in Africa, to name two). I'm glad to have tried it and that there's an effort to integrate some of this into our awareness and diet - we just don't have the familiarity to not have a "ick" reaction. In the 1980s, sushi was "ick" for a lot of people.

The nutritional profile is excellent and we need more sustainable food! Thank you! I look forward to somehow integrating this knowledge into my life (not sure how yet).....

ekiessling8 months ago
Rima I agree about the environmental issues, my husband and I have begun researching verical hydroponics, as well as fish farming with vertical hydroponics. This is our way I guess.
Scottyman8 months ago
I am both terrified and intrigued... I'm gonna try this. Maybe eating insects is the answer to our food industry problem
bkelly10128 months ago
Not in a million years...
Viaticus8 months ago

Very nicely done instructable! I am totally not willing to try it! But thanks for the time and detail you put into it!

rimamonsta (author)  Viaticus8 months ago

Thank you

ekiessling8 months ago
I find these instructables revolting. Why would you even eat this? Its not necessary in North America.
rimamonsta (author)  ekiessling8 months ago

But it is necessary or will be soon. Its insane. The majority of greenhouse gasses the U.S produces are actually from the livestock industry. We can't go on like that forever. Plus, all the nasty pharmaceuticals that are pumped into meat. That to me is the biggest YUK! I think that eating insects are an ancient thing, but we as Americans are such a young country that we have nothing to tie us to those ancient ways of nourishment. I do understand the initial yuk factor. But I think it is important, that is why I have delved into it.

guitarman968 months ago
I just told my mom about this and the benefits of eating mealworms she said eww
Guess this will have to wait till I move out
rimamonsta (author)  guitarman968 months ago

I love your adventuous spirit.

I think this is great. Unlike those who are blinded by the cultural "eeeew" factor if eating mealworms, I will be trying this as we raise them by the thousands for farm animals.

Love it is "not necessary in America." Well, I'd rather eat a bug than anything with a drive through.....any day. Thank you for this instructable!
rimamonsta (author)  chopping block farm8 months ago

Yay! that's great to hear, let me know how you like it. Thanks for the comment.

lmbeachy8 months ago
Well done, but I'll admit I'm a bit closed-minded on the whole bug eating thing. Maybe one day.
tripleh49788 months ago
my first (and last) reaction is the same. why? seriously, this turns the stomach
another slightly disgusting(for the uninitiated) and informative instructable. Beethoven might give this a try. I think it's time to add a new category to Randy's lunch wheel ;P