Schlemme and Cotto knew it was scientifically viable; they just needed help convincing the culinary world. For this, they enlisted famed cookbook author Alice Medrich, who had recently published her cookbook, which highlights wheat-flour alternatives like rice, oat, corn, sorghum, teff, and more. “Upcycled flour is a whole new and exciting frontier. This is part of the future,” says Medrich.
Okara flour isn’t just for sweet baking applications. Medrich has also played around with savory breads, crackers, naan, pancakes, and even pizza dough. She finds the flour adds a subtle umami-like richness. “The quality of gluten-free baking improved once real chefs and pastry chefs got involved with what used to be called ‘alternative’ flours. I want to see that happen with upcycled flours as well,” says Medrich.