Learn how to make this multipurpose grain free flour with using only one ingredient, that's sweet potatoes, it's such a simple recipe to make. One that is great for all of your culinary needs.
I used to feel so overwhelmed and intimidated just at the thought of making my own flour blend from scratch.
That is until I did my own research and made myself more aware of how it's done. I kid you not, it's so easy and incredibly simple too.
You guys who have been following the blog for a while, know that I like to make my own spice blends anything from All Purpose Seasoning right down to Cajun Seasoning.
The role of the sweet potato
Anyway, let's get back on topic, for health enthusiasts, sweet potatoes play a crucial role in their diets (myself included).
I would say over the past 10 years, now more than ever that sweet potatoes are really trending.
You can make endless recipes such as Candied Yams, baked potato, Sweet Potato Mash, Sweet Potato Soup and even add them to some Mac and Cheese.
Another great thing you can do with them is make flour, grain free flour to be precise. Yes, that's right! Nowadays, you can make flour from most needs, seeds, some fruit i.e plantain and vegetables too.
Some work better than others, for example coconut flour is a grain free option BUT, it's not a 1:1 ratio due to its high absorbency, you need roughly 4 times the amount of eggs to coconut flour when you are cooking/baking with it.
Which is why I prefer to avoid using it, because it requires a lot of trial and error for even some of the most basic recipes.
Ways to use the flour
On the contrary sweet potato flour isn't so difficult to use, you can use the flour alone (subject to recipe) or as part of a flour blend i.e ¼ - ⅓ cup, although the amount may vary depending on the recipe.
Another great thing about this flour is it's nutritional value,
- High in vitamins/ minerals,
- Dietary fibre for optimum digestive health
- Low in protein
- A great source of resistant starch for blood sugar management
- Naturally sweet
It also goes without saying, if you're wheat intolerance or suffer from celiac disease then this flour is the one to try.
People like to use it for baking goods, pie crusts, cookies, muffins, bread even in savoury dish like coatings, batter, to thicken gravy or sauces.
Making the flour
In order to make the flour, you are going to need some sweet potatoes, a knife or a mandolin slicer, dehydrator and spice grinder but a food processor should work too (not my preferred method).
The sweet potatoes need to be sliced quite thinly or at least the same size so they all dehydrate at the same time.
If you aren't skilful at slicing in unison then I would suggest investing in a mandolin slicer so you get the same results each and every time.
Please don't ask me for instructions in respect to dehydrating in the oven. I prefer to make flour blends using my dehydrator because there is too much guess work in doing it on the oven .i.e the temperature, time, texture.
That's way too much hassle, when a dehydrator is more of a stress free tool to use.
The steps
- Wash the sweet potatoes and blot them dry with a paper towel.
- Use a vegetable peeler or a paring knife to remove the skin and discard.
- Slice the sweet potatoes as thin as you can, using a knife or a mandolin slicer.
- Lay the sweet potato slices out on the dehydrator trays, spaced out so they don't overcrowd.
- Set the dehydrators temperature to 70c (158F) for up to 10 hours.
- After the given time, check the slices, they should be bone dry when ready with the edges curled.
- Place the slices in a coffee grinder and mill into a flour consistency (you may need to repeat this step and do it in batches).
Notes and tips
- Remember if you aren't good at slicing thinly just purchasing a mandolin slicer to do all the work for you.
- The amount of flour that is made will vary, 5 sweet potatoes yield roughly 1 ½ cup of flour.
- A food processor or even better a spice/coffee grinder is recommended for milling the dried sweet potatoes into flour.
- The flour should be of a smooth, powdery texture when finished.
- The flour has a long shelf life, providing it is stored correctly.
- Store the flour somewhere away from heat, somewhere cool, away from sunlight (in a pantry) and labelled.
- The flour should last (if stored correctly) for several months.
More recipes to try
- Plantain Flour
- Powdered Coconut Sugar
- Ginger Syrup
- How To Make Date Paste
- Sea Moss Gel
- How To Make A Flax Egg
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Sweet Potato Flour
Equipment
- Dehydrator
- Spice grinder
- mandolin slicer optional
Ingredients
- 5-6 large sweet potatoes
Instructions
- Wash the sweet potatoes and blot them dry with a paper towel.
- Use a vegetable peeler or a paring knife to remove the skin and discard.
- Slice the sweet potatoes as thin as you can, using a knife or a mandoline slicer.
- Lay the sweet potato slices out on the dehydrator trays, spaced out so they don't overcrowd.
- Set the dehydrators temperature to 70c (158f) for up to 10 hours
- After the given time, check the slices, they should be bone dry when ready with the edges curled.
- Place the slices in a coffee grinder and mill into a flour consistency (you may need to repeat this step and do it in batches).
Notes
- Remember if you aren't good at slicing thinly just purchasing a mandolin slicer to do all the work for you.
- The amount of flour that is made will vary, 5 sweet potatoes yield roughly 1 ½ cup of flour.
- A food processor or even better a spice/coffee grinder is recommended for milling the dried sweet potatoes into flour.
- The flour should be of a smooth, powdery texture when finished.
- The flour has a long shelf life, providing it is stored correctly.
- Store the flour somewhere away from heat, somewhere cool, away from sunlight (in a pantry) and labelled.
- The flour should last (if stored correctly) for several months.
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