{"id":9306,"date":"2018-04-18T15:24:50","date_gmt":"2018-04-18T21:24:50","guid":{"rendered":"http:\/\/homanathome.com\/?p=9306"},"modified":"2024-02-13T17:27:06","modified_gmt":"2024-02-14T00:27:06","slug":"how-to-make-flour-safe","status":"publish","type":"post","link":"https:\/\/homanathome.com\/2018\/04\/how-to-make-flour-safe\/","title":{"rendered":"How to Make Flour Safe"},"content":{"rendered":"

\"How<\/a><\/p>\n

I learned a new thing the other day. A reader responded to my post on edible peanut butter cookie dough<\/a> with the warning that raw flour can be somewhat dangerous – at least as much as raw eggs. I looked it up, and the commenter was right! The FDA actually issued a warning<\/a> about 2 years ago (I’m so behind) that raw flour can be contaminated with E. Coli bacteria, and rarely, but sometimes, can make people sick. <\/p>\n

And so, it looked like my very favorite fast snack might be out of the running, especially since I feed it to my littles on the regular, until I reached the end of the article<\/a>. Turns out, the flour only needs to go through a “kill step” (so called because it kills all those nasty little E. Coli beasties). So the solution is pretty easy – just bake your flour for 5 minutes on 350\u00b0. You can then let it cool, put it in an airtight container, and use it whenever you want. So the good news is:<\/p>\n

Raw (and SAFE) Cookie Dough for Everyone!!!!!<\/h2>\n
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