Cannabis Cooking Basics with Laurie Wolf: How to make cannabis flour
In the ongoing effort to find ways to get cannabis into food, here’s an idea that makes a ton of sense — canna-flour.
Canna-flour is decarbed cannabis ground to a fine, powder-like consistency that can be easily added to any baking recipe. For best results, substitute no more than one-quarter of the flour in your recipe with cannabis flour so the mixture will retain its doughy texture. My favorite baking mix is 1/2 white flour, 1/4 whole wheat flour, and 1/4 cannabis flour.
There are no rules; experiment to find out what works best in your recipes. Keep in mind that you may be able to taste the cannabis in baked goods that are mildly flavored — a pound cake or sugar cookies, for example — so you may want to add extra vanilla or almond extract. (The canna-flour may also add a slight green tinge to your recipe as well.) Some folks love the taste of cannabis, but I have found that most do not.
To get the weed as fine as flour, use a high-quality blender or food processor. It may take some time to get the right texture, and times will vary depending on the strength of your machine. Canna-flour will last for months, maybe even forever, as long as you store it in a cool, dry place out of direct sunlight.
When consuming cannabis, remember the motto “less is more.” Start with a small amount and consume slowly to ensure a comfortable experience.
- Preheat the oven to 240°F.
- Break up cannabis flowers and buds into small pieces. (Note: One ounce of cannabis will produce about one cup of canna-flour.)
- Spread the cannabis in a single layer on a rimmed baking sheet.
- Bake the cannabis for 40 minutes, stirring every 10 minutes so that it bakes evenly.
- Remove the baking sheet and allow the cannabis to cool. It will be crumbly.
- Grind the cannabis in a food processor or blender until it has the consistency of a superfine powder. Store in an airtight container out of direct sunlight.