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
• 1/4 cannabis flour

Easy cannabis flour recipe

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.

Gear

• Food processor or blender

Ingredients

• 1-ounce cannabis flower

Directions

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. 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.

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.