I have a cheap dehydrator with no controls, a lower temperature probably would preserve things better as the first responder said and allow the benefit of flavors developing and mixing as they cook.

My "mush" started out as an experiment in drying hummus which had a lot more stuff it it and is worth making from scratch when eaten fresh. I've experimented with drying leftover home made pizza sauce but have never managed to rehydrate any because it tastes so good in fruit leather form.

You're right, though, if I'm just going to bring basic ingredients the flour you mention would be easier.