To heat treat flour and make it safe for raw consumption, you need to heat it until it reaches at least 160°F (71°C) to kill harmful bacteria like E. coli or Salmonella.
Methods to Heat Treat Flour
Oven Method:
- Preheat your oven to around 300°F to 350°F (150°C to 176°C).
- Spread the flour evenly on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake the flour for about 5 to 10 minutes, stirring or mixing it halfway through to ensure even heating.
- Use a food thermometer to check that the flour temperature reaches at least 160°F.
- Once heated, let the flour cool completely before using or storing.
- If clumpy, whisk or sift the flour to break up lumps before use
Microwave Method:
- Place flour in a microwave-safe bowl.
- Heat in 20-30 second intervals, stirring between each interval.
- Continue until the flour reaches 160°F.
- This method is best for small amounts (e.g., 1 cup).
- Let the flour cool completely before use
Stovetop Method:
- Toast the flour in a frying pan over medium to medium-high heat.
- Stir constantly until the flour turns a medium brown and reaches the safe temperature
Storage
After cooling, store heat-treated flour in an airtight container in a cool, dark place. It can be kept at room temperature for up to a year
. Heat treating flour is especially important for recipes involving raw flour, such as edible cookie dough, no-bake desserts, or cake mixes used without baking
. This process takes less than 10 minutes and ensures your flour is safe to eat raw while maintaining its baking qualities
