I'll try microwaving some slices of sweet potato to see how that does compared to baking the slices. I find it is easier to slice raw potato than the cooked stuff since cooked sweet potato just mashes in the slicer. I do find that drying the slices either way is tedious since I'm in a humid climate so I have to do it with the oven and/or dehydrator rather than spreading stuff out to sun dry.

I did try this way back when I first posted. I borrowed a friend's dehydrator and dried the sweet potato slices, which I think were par-boiled. I can't quite remember. It took forever to dry them and they shrunk up quite a bit. The only thing I had to grind the pieces was a blender and this was less than satisfactory. A flour mill would have made this task easier and more successful. From four trays of sliced sweet potatoes I think I got about 3/4 cup "flour" which was rather coarse. (Again a flour mill would have helped with texture.) I think I made some muffins using just this flour and they were edible, though not what I would have liked. I might try this again now that I have a better dehydrator and I'd get a grain mill in place of the blender.

foodonastump - There are technical differences between whole grain (or wholegrain, or whole-grain) and whole wheat, in accordance with the laws that dictate such things, when you talk about commercial "whole wheat" flour and labeling. And to add to the confusion, there is also "whole wheat" flour called whole meal or unbolted flour, and graham flour. Most of these names have been used interchangeably for "whole wheat flour". For all practical purposes, because these commercial flours have a certain percentage of the whole grain in it, by law it can be called "whole wheat". "The original "Definitions and Standards for Food Products" published by the Department of Agriculture specified Graham flour as "unbolted wheat meal" and further described meal as "the clean sound product made by grinding grain." This means nothing added and nothing taken away. Graham flour was also a coarse flour, instead of being milled into the superfine flour most flours are milled today. This definition would exclude the reconstituted whole wheat flour products by modern roller mill factories." Bolted flour (or reduced bran flour) is whole wheat flour that has about 80% of its bran sifted off. Some "whole wheat" flour is nothing more than white flour (bran and germ removed) with some of the bran raked back into it to make it "brown", which occasionally is directed by law to meet these standards, to give the flour longer shelf-life without refrigeration. The wheat germ oil quickly oxidizes once the grain is milled into flour and the oil goes rancid quickly. The bran is the "coat" that protects all of this from happening to grain. Once that bran is cracked/shattered, the oxidizing starts to degrade the oils and the nutrients in the grain within 3-hours of milling. In some instances, commercial whole wheat flour is processed like white flour, with the bran and germ separated from the endosperm. Then bran, germ, and white flour are recombined according to some standard formula. This gives the flour consistent results in baking and flavor. This flour is NOT 100% whole wheat flour. King Arthur and Hodgson Mills mill their whole wheat flours from the whole grain into 100% whole wheat flour, nothing removed and nothing added. This is also known as 100% extraction. Then you can get into speciality flours like Irish Wholemeal Flour, which is a coarse grind of American whole wheat flour. It can often be milled from a soft wheat, or low-protein wheat, which is a traditional wheat variety used for making scones and quick breads, without as much gluten in it as in high-protein hard wheat flours. The endosperm can be milled into a fine flour, but the bran and germ milled into a coarse grind and the 3 recombined to certain specifications. All commercial flours are milled from a combination of wheat with different protein levels to give it a standardized protein level. Within the same field you can have wheat that is 14-16% protein, and in an area where it gets run-off water and sits in too much rain water, or it gets a bit of shade from trees, it might be 8-9% protein. So the protein level is based on a mixture of wheat proteins. -Grainlady

From the recipe below, the answer is yes. You can make your own rice flour in a coffee/spice mill. I'd suggest using short- or med.-grain rice. You'll get a better product than using long-grain rice for flour. Long-grain rice is suited to breading, sauces, and as a thickener. Short- and medium-grain are multi-purpose, working for the same things as long-grain, but are best for baked goods and food preparation. For 1 c. rice flour, grind 3/4-cup minus 1 T. rice (short-grain). -Grainlady LATKES (source: The Gluten-Free Gourmet - by Bette Hagman) 3 fist-sized potatoes 1 onion about 2-1/2 inches round 2 eggs 2 T. rice flour 1/2 t. salt 1/4 teaspoon pepper Peel and quarter the potatoes and place in a bowl of water until ready to process. In the blender, pulse the onion until finely chopped. remove to a mixing bowl and then pulse the potatoes in several batches until finely chopped. Beat the eggs. Add them with the flour and seasonings to the potatoes and onions. Mix well. Fry the pancakes about 1/4-inch of hot oil until golden, about 3-4 minutes per side. Serve hot. Makes 9-10 pancakes.