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.
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.
- Cannabis flowers, stalks, and leaves
- Coffee grinder/blender
- Baking sheet
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.
In order to prepare your cannaflour properly, the cannabis itself must first be decarboxylated and ground finely.
There are two mindsets about how to use and store cannaflour. One is to keep the cannabis separate from flour until use in the actual recipe. Others call for mixing the flour and cannabis together before storage. In general, most people use twice as much flour to ground cannabis. In other words, a 2:1 ratio of flour to weed.
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.
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.
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?
Cannaflour is super easy to make and store. Even better, it produces recipes with the cannazing you want, without the smell of cannabutter.