I’m currently in preserving mode. Yesterday I bottled some potatoes and put some zucchini in the dehydrator. This morning I ground the dried zucchini to make flour and cut a load of tomatoes to dry. I plan to do some zucchini pickles today (and maybe marinated capsicums) and have plans in the next few days to smoke some chillis and start on jam making.
I’ve only started using it recently, but it is supposed to be able to be exchanged for normal flour in most recipes. It should be particularly good for adding to baking like scones or cakes where you want more moisture, but you would not want much in bread as it does not have gluten. Also good for things like thickening stews.
I’m currently in preserving mode. Yesterday I bottled some potatoes and put some zucchini in the dehydrator. This morning I ground the dried zucchini to make flour and cut a load of tomatoes to dry. I plan to do some zucchini pickles today (and maybe marinated capsicums) and have plans in the next few days to smoke some chillis and start on jam making.
Yum.
Zucchini flour? That sounds tasty. How does it perform as a flour?
I’ve only started using it recently, but it is supposed to be able to be exchanged for normal flour in most recipes. It should be particularly good for adding to baking like scones or cakes where you want more moisture, but you would not want much in bread as it does not have gluten. Also good for things like thickening stews.