Cannabis flour is a core staple of cooking with bud. Perfect the art, and you’ll have a potent “fairy dust” to sprinkle into all your favourite recipes. Like cannabutter, cannaflour is super easy to make.
- Cannabis flowers, stalks, and leaves
- Coffee grinder/blender
- Baking sheet
Where to start with inspiration for your canna-kitchen? Try baked goods first. Muffins, cakes, and brownies are always a perennial fave. But how about space banana bread? Or THC-infused pretzels? THC doughnuts anyone?
But don’t just limit your imagination to breads and sweets. What about savoury dishes? CBD pasta and meatballs anyone? Or what about canna-meatloaf?
Prepping and storing your cannaflour is extremely important. The cannabis must be as dry as possible to prevent mould growth during storage. It is also important to remove stems and seeds before you begin. Leaving them in the mix can make the flour and your recipes taste very bitter.
In order to prepare your cannaflour properly, the cannabis itself must first be decarboxylated and ground finely.
The benefits? You get a real canna-bang for your buck without the intense odour of cannabutter. The negatives? There is a real ganja aftertaste in baked goods with this kind of flour.
The good news is that once mastered, there are no rules. You can add cannaflour to any recipe. It will also keep, if properly stored, for months. As a rule of thumb, try to substitute no more than ¼ of the flour requirement in your recipes with cannaflour. When it comes to edibles, remember, less is more.
In recipes, however, substitute no more than ¼ of the total flour amount called for in your recipe with cannaflour. Otherwise, you will have edibles that may accidentally launch you into space.
Cannaflour is super easy to make and store. Even better, it produces recipes with the cannazing you want, without the smell of cannabutter.