Vegetable Flour

Squash, as well as many other dry-fleshed vegetables, makes excellent flour. These flours are loaded with vitamins and nutrients, are gluten free, and add robust flavor to soups, stews, sauces, and baked goods. It’s not necessary to peel or seed the squash. The whole squash will dry and can be then ground into a lovely flour.

Many people are seeking alternatives to grain flours. Vegetable flours make delicious, nutritious alternatives to wheat and corn.

1. Slice the vegetable into ½ slices.
2. Arrange the slices on the racks of a food dehydrator or on racks set over a baking sheet and bake until thoroughly dry.
3. Put the vegetable through a flour mill or grind in a food processor. Store in an airtight container.