If you’ve ever looked over a recipe card and thought “what is heat-treated flour?” and “how do I heat-treat flour?” This post is for you.
What is the purpose of heat-treating flour?
To heat treat flour is to apply heat (duh) to raw flour in order to reduce potential pathogens, like E. coli or Salmonella. AKA, heat treating flour means you can eat cookie dough without hearing your mom’s voice telling you that you could get salmonella from it. It also comes in handy in frostings, edible cookie dough and some cake batters. Now that we know what heat-treated flour is, let’s dive into some common questions about it.
First, I feel the need to tell you that you can find heat-treated flour online, in some specialty baking shops, and occasionally in the baking aisle – but you will pay a premium for it.
Luckily, you can heat-treat flour at home very easily. Simply spread a thin layer on a baking sheet and heat it in your oven at 300°F for about 10 minutes or until it reaches a temperature of 160°F.
If that seems too intensive, you can also place the flour in a microwave safe bowl and microwave it in 30 second increments until the temperature reaches 160°F. If we’re being honest, I use this method the most.
Super simple stuff! Just make sure to monitor it closely no matter what method you use to ensure your flour doesn’t burn.
Does heat-treating flour affect taste?
You may be thinking, “okay, that’s cool, but is heat treated flour going to make my cookie dough taste weird? Because if so, I’m out.” Well, I’ve got good news for you. Heat treatment may slightly alter the taste (making it a little nuttier) and texture (making it a little clumpier) of your flour but it won’t significantly impact your recipe as long as you sift your flour before using it.
How do I store heat-treated flour?
Once heat-treated, the flour generally has a similar shelf life to untreated flour. Store it in a cool, dry place like you would with regular flour.
You can use heat-treated flour as a substitute for regular flour, just remember to sift before using!
When should I worry about using heat-treated flour?
Heat-treated flour isn’t necessary for all recipes! It’s primarily used in recipes that don’t cook the flour thoroughly, like edible cookie dough, certain types of frosting, and some raw desserts. If your flour is being cooked sufficiently, like in most bread and cakes, heat-treated flour isn’t needed.
You can use heat-treated flour in gluten-free baking, but only if the flour is a gluten-free flour. My favorite is Bob’s Red Mills 1:1 Gluten-Free flour.
So there you have it, your crash course in heat-treated flour. Now go bake some edible cookie dough and eat it by the spoonful without feeling guilty.
You can heat treat your flour ahead of time! Store in airtight container at room temperature and it will stays good for up to a year. At this point you can use it in any no-bake recipe that calls for flour.
Place ½ - 1 cup of all purpose flour in a heat safe bowl. Microwave for 30 seconds at a time, stirring after each one to break up "hot" spots. It can take anywhere from 1-2 minutes to get the temperature to 165° because every microwave is different.
The consumption of raw flour or raw batter does have serious consequences from pathogens, such as salmonella and pathogenic e. coli, which can range from having symptoms such as nausea, vomiting, and diarrhea to death.
Simply spread a thin layer on a baking sheet and heat it in your oven at 300°F for about 10 minutes or until it reaches a temperature of 160°F. If that seems too intensive, you can also place the flour in a microwave safe bowl and microwave it in 30 second increments until the temperature reaches 160°F.
Many food bloggers and chefs suggest microwaving flour or spreading it on a baking sheet and putting it in the oven to kill any potential foodborne pathogens. Some even offer specific temperature targets — usually 165 degrees.
Cook for 5-7 minutes, or until it reaches 160°F. To test the temperature, carefully create a pile of the flour in the middle of the pan and use a thermometer to check the temperature. Let the flour cool completely before using.
We also don't recommend using an air fryer, as the air circulation makes it unsuitable. Ideally, use a food thermometer to check the temperature of the flour when cooking. The flour should be heated to 70°C for a minimum of 2 minutes.
Heat-treated flour heats away the bacteria, making your flour safe to eat raw. You're essentially pre-baking the flour before it's used in the cookie dough! That's why we can sell you raw cookie dough, knowing that you will be perfectly safe!
flour damaged by heat exceding 60°C, which renders it useless for baking due to damage to the gluten proteins. If it is milled, the flour makes loaves that are small, pale and knobbly with a heavy crumb texture.
What many people don't know, however, is that raw eggs are not the only threat in raw cookie dough. Raw flour can contain bacteria like E.coli, which is not something to mess around with! Heat treating the flour beforehand kills off any bacteria without hurting any of the flavor, and it only takes a few minutes to do.
We do not recommend baking our Bite-Sized Edible Cookie Dough [flavor/products]. It does not contain eggs or leavening agents, which are key ingredients in developing texture and lift in baked cookies. (If needed) Exposure to high oven temperatures will cause the product to liquefy and possibly burn.
Yes, it's safe, as others have mentioned. Here's a tasty way of doing it though: Mix flour (preferably whole wheat) with a pinch of salt and sugar to taste.
Although it doesn't look it, flour is raw food that requires proper handling and storage. "Leaving it open and exposed to air will ruin the texture," says Resnick. "Hot homes, over 78°F, will accelerate the oils in the flour going bad." The type will dictate how long flour lasts in your cupboard.
Place the flour in the bowl and microwave on high for 30 seconds at a time, stirring between each interval. Stir well to make sure none of the ingredient burns (microwaves have those tricky hot spots). 3. Use an instant-read thermometer to test the grain in several places to make sure it has reached 165°F throughout.
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