Method

1. Pulse flour in food processor to remove any lumps. Add water and blend for up to one minute.
   

2. Allow to rest for 15-20 minutes to allow flour to absorb into the water
   

3. Blend again for one minute.
   

4. Strain through fine mesh nut milk bag or lined sieve into a sterilised glass container. (as our flour is milled very fine you will need to use something with very small holes)
   

5. Refrigerate and use within 3 days. (or freeze in batches)
   

6. Remaining pulp can be frozen into ice cube trays or spread onto a tray in a low oven (or dehydrator) for a few hours until dry but not brown or toasted. Then place in a food processor to remove lumps. The dehydrated pulp can be used in pancakes, cake and muffin batters and smoothies.