How to Make Squash Flour

homemade squash flour ground into powder and stored in a mason jar

Squash flour is a wonderful gluten-free, paleo, and keto flour that can be used in place of coconut flour! Perfect for low-carb baking! Can be made with yellow squash or zucchini. Yields 4 finished cups of flour.

Course Condiment

Cuisine American

Keyword Gluten Free Flour, Squash Flour, Zucchini Flour

Prep Time 15

Drying Time 18

Total Time 18 15

Servings 1/2 cup servings

Calories 170kcal

Cost $5

Ingredients

20 pounds Yellow Squash or Zucchini

Instructions

Wash the squash and cut the ends off. De-seed if desired.
Shred the squash either with a cheese grater or a shredding attachment blade on your food processor (that’s what I do).
Lay the shredded squash on lined dehydrator trays and dehydrate at 135° until COMPLETELY dry.
Take the completely dried squash and place it in a clean, dry food processor or blender. Run on high speed until squash is powder fine. This usually takes about 5-8 minutes.
Once you think the squash flour is ready, leave the lid on for another few minutes (with the machine off) to allow the flour dust to settle. Otherwise you will end up with yellow cabinets!
Keep your finished flour in an air-tight container with a moisture absorber. Enjoy within 2 years for best results.

Notes

Does this work with other squash varieties as well?

Yes! You can use yellow squash, zucchini, butternut squash, acorn squash, or even pumpkins for this amazing "squash" flour!

Will this turn my food yellow?

As you can see in the photo, the finished product has a very light color when fully blended. However, if you made this with zucchini (and then didn't add cacao or something to the recipe), this would give the finished food product a slight green tinge. That doesn't bother me though!

How long will it last?

If you use an airtight container and a silica packet in every jar, it should last you about 6 months to 2 years, depending on the humidity of your climate. In all honesty, though, it's going to be gone long before that because this stuff is seriously delicious!

Nutrition