In this episode of Homemade vs the Internet, Ivy and Robin prepare their grandmothers’ recipes with a protein-packed twist: cricket flour.

Also known as cricket powder, cricket flour is, yes, made entirely from crickets. It’s a more sustainable way of getting protein, as farming crickets involves way less work and land than farming livestock. It’s also packed with nutrients including vitamin B, calcium, iron, potassium, and all nine essential amino acids—you can’t say the same about beef or pork. Some even see it as the food of the future.

But just because it’s called flour doesn’t mean it acts like flour. Crickets don’t contain gluten, so cricket flour has to be used in conjunction with another flour. Ivy, for example, mixes her cricket flour in with a few cups of all-purpose flour, while Robin adds bread flour to his cricket-chocolate cake.

You will, however, still need to coat and flour your pan, especially if you’re using a cake or loaf pan. And even though your mixture will contain more glutenous flour than cricket flour, you’ll need to use cricket flour here. Robin’s recipe yielded two loaves, so he experimented with coating and flouring. The cake coated with a cricket crust fell out of its loaf pan easily, while the one coated with bread flour wouldn’t budge without a beating. 

You’ll also want to consider the textural difference cricket powder will create. Not all baked goods work with a sandier texture, and let’s be real, you’re gonna want to bake something that tastes and feels good. Ivy’s tea cakes, for example, are similar to cookies and worked well with a little extra grit worked in. Robin’s pound cake, on the other hand, didn’t take as well to the cricket flour. 
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