Popcorn Flour

Yes, you read correctly... popcorn flour. During World War II, many grains such as wheat were in short supply. The search began for a substitute flour for bread products. They found one substitute in popcorn flour, which was ground from kernel unfit for popping.

A ratio of 75 % wheat flour and 25 % popcorn flour is what ultimately worked best. This mixture even showed up in products on grocery store shelves.

After the war was over, and wheat became readily available again, popcorn flour virtually disappeared. You can make your own popcorn flour.

To make popcorn flour, grind popped popcorn in your blender or food processor. Put a handful of popped popcorn in the blender. Turn the blender on Low. For medium-ground texture, leave the blender on for about 20 seconds. For finely-ground texture, leave blender on for 30 to 40 seconds. Grind several cupfuls and store in a tightly covered canister or jar so you’ll always have ground popcorn on hand when a recipe calls for it.

Here's a recipe to use your popcorn flour with:

Granola Muffins

Ingredients:

1/2 c. medium-ground popcorn flour
1/2 c. granola
1 1/4 c. Unsifted all-purpose flour
1/2 c. brown sugar, firmly packed
2 t. baking powder
1 t. salt
1 t. cinnamon
1 T. lemon juice
1 c. milk
1 egg, beaten
1/3 c. butter, melted
1/2 c. finely chopped red apple

Directions:

1. Preheat over to 400 degrees Fahrenheit (204 degrees Celsius).

2. Butter two 8-cup muffin tins.

3. In a large bowl, combine dry ingredients.

4. Add lemon juice to milk and mix with egg, melted butter, and chopped apple.

5. Add to dry ingredients, stirring until well moistened.

6. Fill each muff cup approximately 2/3 full.

7. Bake about 25 minutes.


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