The Best Invention Since Sliced Bread: ‘Caffeinated’ Sliced Bread
The best invention since sliced bread is a flour that will make your sliced bread caffeinated.
Brandeis University professor Daniel Perlman has patented coffee flour, which will allow baked goods to give you the same buzz as several cups of coffee, depending how much of the flour you use.
In an interview with Eater, Perlman says, “This flour contains 2.5 percent caffeine by weight, so if you were to put 4 grams of this into, say, a breakfast muffin, it would be the equivalent of drinking a cup of coffee.”
This is great news for caffeine and gluten lovers everywhere.
Even better? This flour has major health benefits, as it’s derived from green coffee beans that are roasted at low temperatures. It is said that this method helps to retain antioxidant chlorogenic acid, which is believed by scientists to lower your risk of heart disease and diabetes.
If you’re worried about a caffeine overload, Perlman says not to fret.
He explains, “Unlike some bars that are loaded with chemically purified or synthesized caffeine, this is natural food source caffeine. I would expect it to be absorbed a little more gradually than the caffeine in a cup of coffee, so [it would offer] a more sustained release and longer-term stimulation than you get when you drink a cup or two of coffee.”
Perlman also told Eater his coffee flour is a “very user-friendly ingredient”, meaning it’s easy to bake with. Unskilled bakers rejoice!
We can’t wait to have our coffee cake and get our caffeine buzz too.