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Mesquite was the most widespread & important resource for the many native peoples in southwestern North America. The fleshy part of the pod provided a major source of carbohydrate and it was prepared primarily as flour & made into gruel, cakes & beverages. The seed itself has been used for thousands of years as an important source of protein.
Our Mesquite Flour can be used in all types of cooking but is most commonly used in baking these days. Due to it’s lack of gluten, it is best used in small amounts when baking. On average, substitute 1/2 cup of your regular flour with mesquite flour to add extra nutrients, protein and provide that distinct sweet, nutty, mesquite flavor.
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