How to make and use cannabis flour
A lot of people that are new to the edibles game turn to common ingredients like cannabutter or cannabis oil to make them, as it’s easy to make and to incorporate into some of the sweetest recipes out there. The thing is that the main reason so many edibles users turn to sweets is because it helps to cover up the flavor left behind by the cannabis concentrate, but there is a way around that, and it’s just as easy to make and use as long as the recipe you’re cooking calls for a bit of flour.
How to use cannabis flour
Using cannabis flour is just as simple as any other type of flour, as it is the same consistency and can easily be used to replace the called for flour in almost any recipe. Whether you want to make up a delicious loaf of cannabis-infused banana bread, if you’d prefer a deep and delicious pizza crust, this flour will do the job, and it won’t come paired with a noticeably strong taste like many other popular alternatives. You can make cookies, muffins, cakes, doughs, loaves of bread, and more, as almost anything is possible with cannabis flour if you put your mind to it.
Cannabis flour is made using plant materials, but there is a special step that is taken to activate the cannabinoids within called decarboxylation. This is where you raise the temperature of the flower just enough to convert the THCA into THC, which will leave you stoned and feeling great if eaten. Without this added step, you will not get high from foods made with your cannabis flour, and you won’t unlock the benefits of CBD either.
Making CBD edibles with cannabis flour
CBD edibles are all the rage these days, and it’s no wonder, as they can be helpful for so many things, but to make your own CBD edibles, you need to start with very specific cannabis or hemp flower. Since there is no way to selectively extract only one cannabinoid, and even CBD requires decarboxylation to come alive, you’ll need to begin with plant materials that contain mainly CBD. Otherwise, you will risk experiencing some of the psychoactive effects of THC.
How to make flour with cannabis
Learning how to make flour is a whole lot different than making cannabis flour, as technically it’s a blending of ingredients rather than making any one of them from scratch. There is no major arm work, as you won’t be pulverizing the flour from raw materials, which means that anyone can do it without any special tools. For this recipe, you’ll start out with flour and cannabis or hemp materials, and carefully combine them into a potent powder that is perfect for all different kinds of recipes.
Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 1 ½ cups
- ½ cup cannabis plant materials (make sure to remove any stems or seeds)
- 1 cup flour
- Baking sheet
- Large bowl
· Storage container
Preheat the oven to 220°F.
Use a grinder to reduce the cannabis buds and leaves to a powder and then spread them across a baking sheet.
If you’re using dry cannabis plant materials, then bake them at 220°F for 25 minutes, but if you’re using a fresh batch, then they may need up to an additional 25 minutes.
Give the cannabis grind enough time to cool down and then dump it into a large mixing bowl along with the flour.
Use a whisk to gently sift the ingredients together until the green specs seem to be evenly distributed throughout.
Your flour is now done and can be poured into a storage container until ready for use.
A simple DIY cannamilk recipe
Milk is an excellent base of extraction thanks to its extremely high fat content, which binds perfectly to the powerful cannabinoids. .Technically it’s a blending of ingredients rather than making any one of them from scratch.
How and why to make & bake with cannabis flour (plus a bonus recipe!)
Unlike infused butter and oil, cannabis flour involves cooking with and consuming the whole plant. We don’t use the stems, but we use all the leaves and buds. A good bang for your buck. Of course, you don’t have to use leaves if bud is all you have. Just note that bud-only cannabis flour is a little bit more potent.
The technique here is the easiest, quickest way to make it, and the canna-flour keeps for months and months, at the minimum, in a tightly sealed jar kept cool and out of the sunlight. Not only is it a fiber boost and loaded with great nutrients and medicine, it’s a super simple preparation.
The only downside might be the taste—if you have an aversion to cannabis flavor, this might not be the method for you. That said, with the right amount of sugar and spice you can mask the taste pretty completely. I made French toast last week with crumbs from granola, coconut shreds and canna-flour. Superb.
- 7 grams of cannabis
- Food processor or coffee grinder
Prep time: 10 minutes
Cook time: 45 minutes
Step by step instructions are provided below but you can also follow along with this video.
Make the canna-flour
(Photo by Bruce Wolf)
- Place cannabis on a rimmed baking sheet in a 240°F oven for 45 minutes to activate the THC (decarboxylate). Allow to cool.
- Transfer cooled cannabis to a food processor or a clean coffee grinder. Process the cannabis until it becomes a very fine powder.
- Store in an airtight container in a cool, dark, dry place until ready to use. Use within 3 months for optimal freshness.
Use the canna-flour
(Photo by Bruce Wolf)
To use, replace up to ¼ (25%) of the flour the recipes calls for with your cannabis flour. Sift the regular flour and cannabis flour together right before using in your recipe to blend the two together. Sifting together is very important for consistent dosing throughout your baked goods.
- When cooking with canna-flour, do not exceed temperatures of 340°F
- Since the plant has a strong flavor, you may need to increase the other strong flavors in your dish to balance out the taste
- 7 grams of cannabis at 15% THC will yield about 100 servings of 10mg THC
Recipe for marijuana-infused zucchini bread
If you have a garden and plant zucchini, you’re probably starting to wonder what the heck to do with it. There is just so much sautéed zucchini a person can eat.
Time to embrace infused zucchini bread. This is a case of the whole being greater than the sum of its parts. Much greater.
In this recipe, the cannaflour replaces a ½ cup of regular flour. There is no weed taste (we ramped up the vanilla, ginger, and cloves) and before the cannabis kicks in you would never know you were indulging. Of course, always alert your guests to your special ingredient! ALWAYS.
If you want a more potent bread, use more canna-flour. This method is the way to go with all of your favorite, pretty simple, very delicious, sweet breads.
This recipe begs the question of why we eat zucchini any other way. I like zucchini, but I love this bread!
This has been my go to since I lived in Vermont a billion years ago. I infused it back then, too. Full of late summer and fall spice, it’s perfect with a cup of chai or a London Fog. With a schmear of cream cheese or fresh ricotta, it’s an amazing breakfast or dessert. With ricotta I like the tiniest drizzle of the best honey I have in the house.
(Photo by Bruce Wolf)
- Baking spray
- 2 ½ cups flour
- ½ cup canna-flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ginger
- ½ teaspoon clove
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup canola oil
- 3 eggs, lightly beaten
- 2 teaspoons vanilla
- 3 cups grated zucchini
Preheat oven to 340°
- Spray a 9” x 5” loaf pan with the baking spray and set aside.
- In a large bowl combine all of the dry ingredients. Set aside.
- In another bowl combine the oil with the eggs and vanilla.
- Add the egg mixture to the dry ingredients and stir until there is no trace of flour. Don’t over mix.
- Add grated zucchini to the mixture and combine.
- Bake loaf pan until a cake tester inserted in the middle of loaf comes out clean, about 55-65 minutes. Allow to cool before slicing.