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Kelp Flour

Kelp Flour is a modern British recipe for making a flour substitute using peeled and dried edible kelp (kombu) that can be used as a base for noodles or as an additive to bread. The full recipe is presented here and I hope you enjoy this classic British version of: Kelp Flour.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+7 hours washing and drying)

Makes:

6

Rating: 4.5 star rating

Tags : Wild FoodBritish Recipes


Method:

Wash the seaweed thoroughly, then, using a very sharp knife remove the outer skin or membrane from the seaweed (this gives a finer product and remove much of the 'seaweedy' scent making this a better flour replacement. Set the peeled kelp out to sun dry (this gives maximal flavouring) and the easiest way to do this is to lay a clean plastic sheet in full sun in your garden, then lay the peeled kelp out on this so that none of the fronds are touching (trim away the stipes and holdfasts). On a bright, sunny, day, the kelp will be semi-dry in about 3 hours and needs to be turned over and they will be completely dry in 6 hours.

If it's not sunny, and you are in a hurry you can also oven dry by placing the kelp in single layers on baking trays and drying in an oven pre-heated to 50°C for about 4 hours (but this is a relatively harsh method and does not produce as god a product as sun drying). When the kelp is dry (you should get 500g from 3kg starting material) place in a food processor and render to a fine powder. Store in an air-tight jar, as you would for any flour.