Food DehydratingHow To Make Pumpkin Flour DIY Recipe & Video

How To Make Pumpkin Flour DIY Recipe & Video

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Peel pumpkins, half them and remove seeds and set seeds aside.
Slice pumpkins halves into thin slices or cube them if you chose.
Cubing them allows you to dehydrate a larger amount at one time on a single tray.

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I use a Progressive International GPC-4000 Fruit and Vegetable Chopper

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Dehydrate pumpkin slices or cubes at 135 degrees for 10-12 hours depending on how many trays you use in your dehydrator. The pumpkin pieces should be completely dry.

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Take your dry pieces of pumpkin and grind them into a flaky flour using a food processor.
(A friend of mine uses her blender but it dulls the blades)

Store in a labeled mason jar.

If 1 cup of white flour is call for in a recipe then I use 1/2 cup white flour and 1/4 cup pumpkin flour. Pumpkin flour is denser.

Many recipes suggest substituting pumpkin flour for up to 1/4  of the amount of regular flour.

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You can also dehydrate seeds with sliced or cubed pumpkin and grind into flour

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Be sure not to let the pumpkin seeds go to waste.

You could roast them in your oven for a tasty treat.

    1. Preheat oven to 300 degrees F (150 degrees C).

    2. Toss seeds in a bowl with the melted butter and sea salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.Another option:

      Scoop the seeds out of the pumpkin. Remove as much  pulp, using your hands as possible. Place seeds in a strainer and run cool water over them. Rinse.  Dump strainer onto a flat dry dishtowel  and gently pat dry.  Place on a dry paper towel and air dry for 24 hours. Plant in the spring.IMG_0824

You can also compost the Pumpkin Peels adding bonus nutrition to your garden in the spring.

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Pumpkin flour is also low carb and gluten free.

Pumpkin Flour has positive health benefits and you can read about them here : http://www.pumpkinnook.com/cookbook/pumpkinflour.htm

 

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