When I do make fresh juice with my wonderful juicer, which isn’t all that often, I sometimes feel kind of bad about throwing away all that pulp — it seems such a waste.
Shortly after we started GAPS, and I realized that my body did not always particularly love things made with coconut flour, I had the thought that basically the way that coconut flour is made is very similar to the process that all the (usually carrot) juicing pulp gets made — the liquid (and fats, when dealing with coconuts) is extracted from the fiber, and the leftover fiber gets dried out and ground up to make “flour”. So why couldn’t I do that with my carrot pulp?
It actually works exceptionally well — surprisingly well, I should say!
Whenever I juice carrots, I take the pulp out of the bin and spread it out on a dehydrator mat (or you could do a cookie sheet, too).
(And actually, if I don’t have anything else to dehydrate at the time, I’ll throw it into a jar and put it into the freezer until the next time I have something else to dehydrate, since it seems a waste to run the whole unit for just one tray.)
Once spread out, I pull out any big chunks of carrot (there are always a few) and discard them … or eat them …
Then it’s just a matter of dehydrating, either in the dehydrator, or in an oven on its lowest setting. (I don’t think there’s any need to keep things raw here, since the point is to make an alternative flour that you can bake with.) Depending on the humidity and thickness of the layer of pulp, it will take several hours — I usually just leave things in overnight.
Then I just store it in an airtight container until I need it for baking!
I use this in a one-to-one ratio instead of coconut flour. Like coconut flour, it’s pretty much purely fiber, so it will soak up a lot of moisture, and definitely should not be substituted one-to-one for regular grain flour, or even nut (typically almond) flour.
It adds a lovely orangey-yellowy color to baked goods — I particularly enjoyed using it to make these gluten-free cheesy biscuits, which remind one of the biscuits they serve at Red Lobster, and we found could make quite lovely hamburger buns. Since the cheddar we use isn’t artificially colored, having the carrot flour in the mix gave these the appropriate orange hue that for some reason the mind expects … it’s funny how the mind is convinced that yellow cheese = yum … and that we can still manage to trick ourselves sometimes into eating healthy versions of those SO unhealthy things we crave from our previous life’s miseducation!
(I couldn’t resist putting up a picture of a carrot flower for this post They’ve just been so beautiful in my garden this year … my otherwise appallingly messy and weedy garden that I haven’t attended to at all.)
This post is part of Healthy2Day Wednesdays, Works for Me Wednesday, Real Food Wednesday, Gluten Free Wednesdays, Pennywise Platter Thursday, Simple Lives Thursday, Paleo Rodeo, Frugal Tuesday Tip, and Hearth and Soul Hop.
Was this post helpful for you? Support this website by clicking over to Amazon.
Subscribe via email
Find us on Facebook
Favorite Tools from My Kitchen
Books I’ve read and recommend
Products I use
Books I want to read