<<Disclaimer: Verify this information before applying it to your situation.>>

Last spring I asked if there was anyone making their own jerusalem
artichoke flour (sunchokes).  It was a pretty unknown area.  I knew they
were easier than dandelions to grow, I had them in the garden in 98.

This spring I was given a bag full of tubers.  I planted them and
watched the thicket grow.  After a couple of frosts I dug up the tubers,
cleaned and scrubbed, but did not peel.  I then sliced them, dehydrated
them until leathery to crisp.  Then I put them through my Oster blender
to pulverize them (to save storage space).  I then ran the pulverized
meal through the Oster again and made a fine meal.  I have used this in
baking a couple of times now, just about a tablespoon per cup of GF
flour.  It has worked fine.

The flavor can be over powering if too much is used.  Why go to the
trouble?  It gives a little bit of a different nutrient profile to the
plain ol' GF rice blend.  Adds a little protein with a low carbohydrate
density by comparison to rice or potato additions.

I left a couple plants in the ground to overwinter - they will be my
tuber source for next years crop.  They overwinter just fine up here on
the Montana plains.

cbh