Spent Grain Flour
You may have realized by now that we really like spent grain. Brewing everyday means we're always thinking of new things to do with our favorite leftover (see: Spent Grain Chef). Whether you're making waffles, cheddar crackers, pretzel rolls, or handmade pasta, spent grain flour can add a complex warmth and nuttiness to some of your tried and true dishes. Here's how to make it.
WHAT YOU DO
- Set your oven to the lowest setting possible. For most ovens this is 170-200 degrees Fahrenheit.
- Spread out your spent grain on a clean, ungreased sheet pan in a thin 1/4 inch layer.
- Place in oven and let dry for approximately 7 hours. Alternately, a food dehydrator works as well.
- 4 hours into drying, pull out barley and toss to mix with a spoon.
- Drying time may vary depending on your environment or oven. Your barley is dry when you feel absolutely no moisture remaining.
- Using a coffee or spice grinder, process dried spent grain until it becomes a fine flour.
- Store your spent grain flour in an airtight jar or plastic container in your pantry.