Can lentils be ground and stored as flour?

Question

Yes! Learn how to grind lentils at home to create nutritious, gluten-free flours. Get tips on how to store them to maintain maximum freshness.

Answer 1

Yes, lentils can be ground into flour and stored for later use. Lentil flour is a nutritious and gluten-free alternative to wheat flour.

Detailed Explanation:

Lentil flour is made by grinding dried lentils into a fine powder. Here's a step-by-step breakdown:

1. Choose Your Lentils: You can use any type of lentil, such as red, green, or brown. Red lentils tend to produce a slightly sweeter flour.

2. Rinse the Lentils: Rinse the lentils thoroughly under cold water to remove any debris.

3. Dry the Lentils: Spread the rinsed lentils in a single layer on a baking sheet. Dry them completely in a low-temperature oven (around 150°F or 65°C) for a few hours, or air dry them for a day or two. Ensure they are completely dry to prevent spoilage during storage.

4. Grind the Lentils: Use a high-powered blender, food processor, or grain mill to grind the dried lentils into a fine powder. You may need to do this in batches.

5. Sift the Flour (Optional): Sifting the flour will remove any larger particles and result in a smoother texture.

6. Store the Flour: Store the lentil flour in an airtight container in a cool, dark, and dry place. Properly stored lentil flour can last for several months.

Pro Tip:

When using lentil flour in recipes, start by substituting only a portion of the wheat flour (e.g., 25-50%) with lentil flour. Lentil flour can sometimes result in a denser texture, so adjusting the recipe accordingly is important.