How to Make Sweet Potato Flour at Home
Sweet potato flour is gluten free and nutritious. It can be used in the making of a number of pies, brownies, casseroles, soups, burritos and side dishes. Sweet potato flour has a long shelf life, and can be stored in a much smaller space than you would need to store raw sweet potatoes. You can add boiling water in this flour to make a puree, and use it to make a wide range of dishes. The only intensive thing you have to do while making sweet potato flour is to let the sweet potatoes dry out first completely. Read this oneHOWTO article to find out how to make sweet potato flour at home.
- Sharp knife or mandolin
- Food processor
The first step to make sweet potato flour at home is to take a peeler and start by peeling your sweet potatoes. You can skip this step if you are using home grown or organic sweet potatoes, as their skin contains lots of nutrients that you would not want to throw off in the garbage. In that case, you can just give your sweet potatoes a good wash and skip peeling
Use a sharp knife or a mandolin to cut thin slices of the sweet potatoes. It is better to use a mandolin, as most of them come with thick, medium and thin settings. Try to use the thinnest setting, as the thinner the sweet potato slices are, the quicker they will dry out.
Once you have cut all the sweet potatoes in thin slices, spread out all the slices on the dehydrator sheet. Make sure that the slices do not overlap each other, as they may take a longer time to dry out then.
Keep checking the slices from time to time. If they look dried out completely, try to break off a slice. If it breaks off cleanly without any bending, then know that they are ready. The time taken by your dehydrator to dry out the slices will depend on the quality and effectiveness of your device. Some medium quality dehydrator take around 6 hours to dry out the slices completely, but some good quality ones can do that within 3-4 hours, while lower quality ones may take longer. So, it is better to keep checking the slices for complete drying. It is important not to dry them as well.
Once the slices have dried out completely, transfer some to your food processor. Make sure not to overload the processor. Transfer only as many as it can handle. You may need to make small batches in order for the chips to grind. Keep grinding until it receives the consistency of a powder. If you don’t have a food processor, you can even use a mortar and pestle to grind the flour with hand. Believe us, it is not that difficult, and it will only give a good workout to your upper body.
After grinding the flour, use a sieve to sift the powder and let the flour go in a jar. The bigger pieces left in the sieve can again go into the food processor or the mortar and you can again grind them to add to the flour. 4kg of sweet potatoes are enough to yield 1kg of sweet potato flour on an average.
Store this flour in an air tight jar and keep baking and cooking as you want them to.
For more gluten-free flour recipes you can also check the following oneHOWTO articles:
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