Red Clover Flower Flour

First you must forage, clean, and then dry the red clover and - or white clover you will be using in the flour substitute project.
Forage red clover flour and dry them before grinding into a flour substitute. Fresh clover flowerheads have been used to make flour, but it does not store well… at all. If it is a sunny and warm day, you can just lay the red clover flowerheads out on a rack with a screen over top of them to try in only a few hours.
You can also dry the clover flowerheads in an electric dehydrator on the herb setting for approximately four hours.
If neither sun drying or an electric dehydrator are an option, place the clover flowerheads onto a baking cooling rack on the kitchen counter and allow them to air dry indoors overnight to 24 hours - depending upon the interior temperature and humidity.
Pound the clover flour heads into a flour-like consistency using a mortar and pestle, blender, or food processor. Doing this by hand is not difficult, but it is a LOT more time consuming.
Be very careful when using your fingers to remove the red clover flour from a blender. I have poked my fingers with the sharp blades more times than I care to count trying to get every last bit scooped out.