Jerusalem Artichoke Flour
t is a bit of an arduous
process to make Jerusalem Artichoke flour, but when done it is a nice replacement for wheat flour.
You need to dig up the roots (terribly important part as you wouldn't want to do all this underground) and shave the outside to just have the white/slightly-off-white innards. This may be difficult as they do get quite gnarly. Slice in about ¼ to 1/3 inch thick slices and place in a single layer in a food dehydrator or in a warm oven over night. When the chips are snappy (easily snaps with no bending) place the chips in a food processor (no blender as it will be very difficult to mix and get an even powder).
Store in a dry, clean glass container or a zip locked plastic bag. It is best to use the flour before the next season. It seems to take on a very dusty flavor if kept much longer than a year.
I've never tried to make bread with more than a ½ cup Jerusalem artichoke flour for every 2 cups regular wheat flour. I use it something like potato flour (which, consequently you can make the same way as the artichoke flour). It's VERY heavy if you use much; your bread turns out like a brick.
[an error occurred while processing this directive]