Heat Treated Flour

5 from 1 rating

Learn how to heat treat flour in the microwave or oven!! This makes it safe to consume raw and is so quick and easy to do!

Prep Time1

Cook Time5

Total Time6

Course: Tutorials & Techniques

Cuisine: American

Servings: 2 cups

Calories: 455kcal

MICROWAVE INSTRUCTIONS: Pour the flour in a large, heat-proof bowl. Heat it in 30-second intervals until the temperature of the flour reaches 160 F / 71 C.
Mix the flour around with a spoon between intervals to make sure it heats evenly. The time it takes to reach this temperature can vary a lot based on the size and age of your microwave. Mine takes 4 intervals (total of 2 minutes). Let the flour cool to room temperature (takes about 30 minutes) then use however you like!
OVEN INSTRUCTIONS: Preheat your oven at 300 F / 150 C. Line a large, rimmed baking sheet with parchment paper. Spread the flour out evenly on the prepared pan. Bake the flour in 2-minute intervals and pull the pan out of the oven to check its temperature between each interval.
Mix the flour around with a spoon or rubber spatula each time you check the temperature to help it heat evenly. Check the temperature of the flour in a few different spots to make sure the entire batch is properly heated. Some ovens have hot spots, and this can cause the flour to heat unevenly.
Repeat this process until the temperature of the flour reaches 160 F / 71 C. When it reaches this stage, carefully lift up the sheet of parchment paper and funnel the flour into a separate bowl to let it cool to room temperature. This usually takes about 30 minutes.

This technique can be used to heat treat anywhere from 1 cup - 6 cups of flour at a time.
This method can be used for bleached or unbleached all-purpose flour.
Heat treat your flour ahead of time and store in airtight container at room temperature. It stays good for up to a year.

Make sure you properly measure your flour. Fluff it up, then spoon it into a measuring cup and level it with a knife. Or better yet, use a digital kitchen scale!
If you're using an oven, don't push the flour past the edge of the parchment paper. This can cause it to get stuck to the pan and create lumps of flour that will be hard to mix into your dough or batter.

Stir the flour each time you check its temperature. This will help it heat evenly and make sure the entire batch of flour reaches the right temperature and is safe.
Use a food thermometer to check the temperature of your flour. They work best and are the easiest way to make sure your flour reaches the proper temperature. The thermometer I use is $12 on amazon!
Let the flour cool to room temperature before you use it. If you're in a rush you can pop the bowl into the fridge to speed up the process.
If you notice your flour has a chunk or clumps, it may mean that your microwave has some hot spots, or your oven might run hot. Don't worry, just sift your flour, and discard any big clumps or break them up with your fingers.