Cannaflour is the perfect method for infusion when you’re fresh out of options. If you’re making infused bread, for example, you might not be able to get too much infused oil into the recipe unless you’re making something like focaccia, naan, or sabaayed, which are known for their oily textures.
Pair that with the fact that cannabis concentrates are a bit harder to find in some areas, and that some folks are using their homegrown plants to infuse their food, and we’ve got what seems like an issue for finding the perfect dose for an entire loaf… until cannaflour steps into the picture, that is.
Cannaflour adds color and dimension to baked goods of all kinds. Learn how to make your own by checking out our easy-to-follow guide below.
How to Get Started
Cannaflour essentially uses the instant edible method to make an infused, pre-measured ingredient that can be added to all types of baked goods including cookies, cakes, bread, and more.
Using the instant edible method comes in handy, too, because there’s no loss during the infusion step. You’re eating all of the available cannabinoids in the weed itself! It’s just hidden decoratively, in plain sight, throughout the meal.
When you store cannaflour, it’s also pretty discreet. Even in a see-through container, you usually can’t tell the ultra-fine specks of cannabis from the flour itself. If you want to take your discreteness to the next level, store the infusion in your Ardent Vessel, which is airtight and made from stainless steel.
To dose out your cannaflour, you must first know the percentage of THCA, CBDA, or CBGA in your starting material. Let’s say we’re starting with a one-gram nug at 23% THCA. We’re going to move the decimal point over one space to the right, giving us 230. Now we’re going to subtract 13%, which is the weight of the nug displaced during decarboxylation. In the end, we yield around 200 mgs of THC that will be eaten ground up inside your final edible. No loss due to the skipped infusion step! Now, enjoy!
- 1 cup flour (can be whole wheat, bread flour, almond flour, or all-purpose flour)
- 1 – 5 grams of ground cannabis flower
How to Make Cannaflour
- Decarb your plant material in the Ardent Nova or FX. On the Nova, use the single button interface and allow it to run for a full cycle. In the FX, use the A1 setting to activate material packed with THC or CBG. Use the A2 setting to activate material packed with CBD.
- Remove the activated material from the Nova or FX device once the cycle is over, and grind it up finely.
- In the Ardent Vessel, or an air-tight mason jar, add 1 cup of flour.
- Pour your ground-up material, sans any stems, into the flour.
- Close the lid tightly and shake. Use in place of 1 standard cup of flour in any recipe and enjoy!
Now, let’s use the cannaflour we just made to prepare some cannabis-infused pita bread!
- 1 cup all-purpose flour
- 1 cup Ardent activated all-purpose cannaflour
- 1 teaspoon cannasalt (regular salt works here too)
- 1 teaspoon instant yeast
- ¾ cup water at 105 – 110 degrees F
- 1 tablespoon Ardent Traditional Extra Virgin Olive Oil, infused or unmedicated, and more for drizzling.
How to Make Cannabis-Infused Pita Bread
- Preheat the oven to 500 degrees F. (Because the activated cannabis is encapsulated in the dough, the internal temperature won’t reach levels that will burn your cannabinoids off.) Let the baking sheet also pre-heat inside the oven.
- In a bowl, combine flour, cannaflour, cannasalt, yeast, water, and infused oil. Mix until shaggy. Add a light brush or oil on each side of the dough.
- Cover the bowl with a towel, and leave it somewhere to rise for an hour and a half.
- Knead the dough into a ball, and divide into 6 equal pieces. Form into their own individual balls and allow them to rise for 30 minutes.
- Roll out each ball into a flat pita shape, and allow it to rise for an additional 15 minutes.
- Toss a sheet of parchment paper on the preheated baking sheet and place 2 pitas at a time. Bake for 3 minutes each. Enjoy!