Post by Okwes on Dec 5, 2005 20:16:09 GMT -5
Mesquite Flour
Because the seeds inside the pods are so hard, grinding them straight is not an option umless you have a hammer mill. Thus, one has to first remove the seeds before milling. The seeds are the main contributor of protein to any mesquite flour, but they also contribute a bit of a bitter aftertaste. The pods are what contains the sweet taste.
* Remove seeds (Unless you have a mill that handles the seeds)
* Toast in oven or 40 minutes at 250 deg F
* Mill using your favorite mill
* Sift through 45 mesh and then through 100 mesh for a nicer flour.
Because the seeds inside the pods are so hard, grinding them straight is not an option umless you have a hammer mill. Thus, one has to first remove the seeds before milling. The seeds are the main contributor of protein to any mesquite flour, but they also contribute a bit of a bitter aftertaste. The pods are what contains the sweet taste.
* Remove seeds (Unless you have a mill that handles the seeds)
* Toast in oven or 40 minutes at 250 deg F
* Mill using your favorite mill
* Sift through 45 mesh and then through 100 mesh for a nicer flour.