Raw flour is not considered ready-to-eat and may contain harmful bacteria, such as Salmonella or E. coli.
Heating flour to approximately 165°F/74°C can help reduce harmful bacteria when the flour is heated evenly throughout. However, home ovens and microwaves can vary in temperature and distribution. Therefore, this recipe uses a a risk-reduction step rather than a guaranteed sterilization method.
For best results, stir well and check multiple spots with a thermometer to ensure even heating, OR purchase commercially heat-treated flour.
Individuals who are pregnant, elderly, immunocompromised, or otherwise at higher risk for foodborne illness may wish to avoid consuming raw flour products entirely.

Microwave method:

• In a microwave-safe bowl or plate, add 1 cup all-purpose flour.
• Microwave at 15-second intervals, stirring in between, until the flour reaches 165°F/74°C.
• Let fully cool. Make sure to sift before using, since it might be clumpy.

Oven method:

• Preheat oven to 350°F/177°C. Line baking sheet with parchment paper.
• Evenly spread 1 cup all-purpose flour on top of lined baking sheet. Bake for 7-10 minutes, stirring halfway, until the flour reaches 165°F/74°C.
• Let fully cool. Make sure to sift before using, since it might be clumpy.