This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.
This flour is great for dusting fish before frying or to work into corn cakes. It can also be whisked into sauces or soups as a thickener. It will keep indefinitely in an airtight container.
To make the flour, put SweetGrass or Red Lake Nation wild rice through a flour mill or grind in a food processor. The more it is ground, the finer the flour will become.
Ingredients
Directions
This flour is great for dusting fish before frying or to work into corn cakes. It can also be whisked into sauces or soups as a thickener. It will keep indefinitely in an airtight container.
To make the flour, put SweetGrass or Red Lake Nation wild rice through a flour mill or grind in a food processor. The more it is ground, the finer the flour will become.