Cannabis Cooking Basics with Laurie Wolf: How to make cannabis flour


Fine canna-flour ready for baking. Photo: Bruce Wolf

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.

Easy Canna-Flour

  • Food processor
  • one ounce of cannabis flowers, chopped fine
  1. Preheat the oven to 240°F.

  2. Break up cannabis flowers and buds into small pieces. (Note: One ounce of cannabis will produce about one cup of canna-flour.)

  3. Spread the cannabis in a single layer on a rimmed baking sheet.

  4. Bake the cannabis for 40 minutes, stirring every 10 minutes so that it bakes evenly.

  5. Remove the baking sheet and allow the cannabis to cool. It will be crumbly.

  6. Photo by Bruce Wolf

    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.