Sesame flour

(David Cooke) #1

I just realised that I can cultivate sesame here in Thailand, and that I can therefore make sesame flour, theoretically.
However information on how to actually make the flour (?grind first? Dry first? etc) is hard to find.
If I succeed in making flour I will be attempting to use it as a substitute for almond flour which isn’t cheap here.
Any recipes, instructions out there?
Thanks.

(Full Metal KETO AF) #2

Sesame seeds have a lot of oil in them. I have never heard of sesame flour but if it’s a thing I would bet it’s made after pressing the seeds for oil. Like defatted peanut flour. If you grind sesame you get tahini. :cowboy_hat_face:

(Windmill Tilter) #3

You say that like it’s a bad thing. I love me some tahini! :yum:

I was looking for seed press to make seed oil a few years back. I did find a few. Some of them were diy. They’re not particularly complex as you might guess, but cleanup looked a bit of a chore.

(David Cooke) #4

Thanks. Tahini isn’t going to make bread though.

#5

Exactly. I used sesame flour in the past, it’s nice enough, a bit less bitter than sesame seeds but quite similar to them (it’s not obvious, many oily seed flours are very different from the original seeds, usually the seeds taste way better, at least to me).
I never used almond flour (except once when it was on sale and I tried it. nice but nothing special), sesame flour (usually mixed with other, cheaper ones) kind of replaced it. Though I used recipes which used sesame flour to begin with, usually, it obviously tastes very different from almond flour. Every oily seed flours are very different, after all.

I always used way more ground sesame seeds, they are okay in the role of flour too, even alone can work sometimes, I have a cheesy sesame muffin with lots of eggs and some nutmeg.