It’s March at last! Wild or mild, the weather has us preparing to plant gardens and farms and puts a spotlight on nutrition. Flour’s often an unsung nutrition hero.
World-wide, we don’t live well without flour. As Americans focus more on plant-based proteins, wheat flour is a “heavy-lifter” in baked goods. It’s essential gluten proteins provide the structure to include many other grains, seeds and pulse flours. Plus, wheat flour can contribute up to 24 g of protein in the recommended six servings—nearly half an adult’s average need.
Both enriched and whole-grain flour contribute protein, carbohydrate and many more essential nutrients.
Baking whole-grain rich (50/50 whole grain and enriched) is a great way to include both’s benefits in nearly any recipe. Pesto Garlic Skillet Bread is a great example.
Flour millers like Grain Craft, the largest U.S. flour miller, fund wheat research with Kansas farmers and Kansas State U. to maximize quality wheat production practices.