Protein-based flour substitute

Abstract

An essentially carbohydrate-free., protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour-based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, the traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non-digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

What is claimed is: 
     
         1 . A method of preparing a flour substitute product comprising meat, salt, a flavor-masking spice, and a vegetable, fruit, or plant-based oil,
 wherein the flour substitute product is essentially carbohydrate-free and essentially fiber-free;   wherein the flour substitute product does not include binding agent;   wherein the method comprises the steps of:
 a. grinding the meat; 
 b. mixing the meat with the salt, flavor-masking spice, and vegetable, fruit, or plant-based oil to yield a seasoned meat mixture; 
 c. forming a dough ball from a portion of the ground meat mixture; 
 d. placing the dough ball in a dough press; 
 e. pressing the dough ball with the dough press to generate a raw flour substitute product; and 
 f. baking the raw flour substitute product to yield a flour substitute product; 
   wherein the organoleptic properties of the flour substitute product resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products.