How To Make Gluten Free Pumpkin Flour

Pumpkin Flour Description

Pumpkin flour is a great substitute for use in just about any recipe that uses flour. The Flour is rich in minerals and vitamins, many of which are believed to have several medicinal benefits (see below).

Pumpkin Flour most likely originated in Mexico, the origin of pumpkins. It is popular there today. But, itis most popular in Japan and in Asian countries. We have also found reference to it’s use in Nigeria, Thailand, and Brazil.

Potential and real medical benefits include:

Aids gastrointestinal ailments
Cancer avoidance and treatment
Kidney ailments
Diabetes- both helps in deterring the onset of Diabetes, as well as treatment.
Heart ailments.

Note: If you’d like to try this flour, but do not want to make it fresh, it can be hard to find. Try local health food stores, and Asian and Chinese groceries.

Ingredients:

There’s just one ingredient……….one or more pumpkins.

Making Pumpkin Flour Directions:

Select one or more fresh, ripe pumpkins. Sugar pie variety makes a good, slightly sweet flour.
Cut open the pumpkin, remove and discard seeds and strings.
Remove the skin from the pumpkin. Use a sharp knife for hard skins. A potato peeler may work on soft shelled varieties.
Slice pumpkin into thin slices and set out to dry. A food dehydrator is helpful.
Allow pumpkin to completely dry.
Place slices into a food processor and grind into a flour-like texture.
Place flour into an airtight container, and store in a cool, dry place.

Using Pumpkin Flour

Pumpkin Flour can be used in any recipe that calls for flour. Most recipes suggest substituting pumpkin flour for up to 1/4 of the amount of regular flour.