Arthropod-fortified alimentary flour compositions are provided. The alimentary flour compositions functionally mimic the properties of traditional wheat-based flours as judged by at least one characteristic selected from nutrition, lightness, elasticity and shelf life without comprising wheat as a majority ingredient in the composition. The flour compositions provide a nutritional, grain-free, environmentally friendly substitute to grain-based flour foodstuffs that satisfy carbohydrate, protein, mineral, and vitamin requirements, without abandoning the capabilities provided by grain-based flour in cooking.
