Casa de Mesquite would like to hear how you use your mesquite Posted on 17 Apr 22:42 , 2 comments
Casa de Mesquite is starting a blog just to share with other mesquite flour users how other people use mesquite. So if you have found a way an interesting way to use mesquite flour, please do share it with us.
All the best,
Peter and Stefan
I use mesquite flour in several items. Mostly these three: bread, pancakes, and chocolate chip cookies.
I make a gluten free bread that is far superior to anything I can buy. I’m not secretive about my recipe but it is a bit lengthy. I’ll just post my flour ratios here: 1 C mesquite, 2 C oat flour, 1/2 C sorghum flour, 1/2 C amaranth flour. I’ve found a light dash of cinnamon (not enough to noticeably taste) adds a subtle flavor enhancement.
Nothing like waking up to mesquite pancakes! 1 C mesquite, 2 C oat flour. I’ve found that if I’m careful when I flip ‘em I can make them with almost no xanthin gum (or any other gum). The gums add a weird bitter twang so less is better up to the point that they fall apart when you flip them. Gluten free but they don’t taste gluten free!
Chocolate chip cookies (GF):
I love making these and not telling anyone that they’re gluten free. My mom tells me your cookies are better than mine. What do you do differently? I think she tunes me out after I say mesquite. “Mom, I basically use the traditional recipe but throw in a little mesquite…” I think I must sound like the adults in the Peanuts cartoons at that point. Anyhow, it’s basically the same as what’s on the nestle tollhouse chocolate chip bag except that I use 2 1/4 C oat flour and 1/4 mesquite flour and a tsp of xanthin gum. I swear these are so good I don’t even bother making the gluten version anymore.
One last note, if you buy 20 lbs of flour and live in the midwest you can get the owners attention. :-) Using 1 to 2 cups a week 20 lbs will last you about a year. I recommend keeping it in the freezer. Be careful about who you share those chocolate chip cookies with, they’ll be begging for more.
Tim Excell on
We tasted a sample of mesquite flour at the Desert Botanical Gardens in Phoenix, as part of their docent-led sideshows on how desert plants are used. We knew we had to try it in our baking. We’re just old folks who like baking adventures, and we have the time…. So, we bought a bag from you all. I tried a recipe in the book Healthy Bread in Five Minutes a Day, by Hertzberg and Francois for a loaf of mesquite bread. It was easy. The loaves came out good, but the mesquite flavor did not come out as much as I had hoped. I need to try it again, figure out how to make the bread rise better, get a better crumb. The texture was good, and it toasts up nicely. It could be better. But it’s exciting to try the mesquite flour. I look forward to finding more recipes that use mesquite flour.