Nebraska Extension in Dundy, Hayes & Hitchcock Counties

YQCA instructions

The baking aisle at your local supermarket has grown to include a wide variety of flours. Flour is the finely-ground, sifted meal of grains, nuts, seeds, legumes or certain vegetables—each kind of flour has a different nutritional profile. The cooking and baking properties will vary by the type of flour you are using. The most common flours are milled from wheat, a Nebraska agriculture commodity. But today there are so many other choices.

This article will explore the variety of wheat flours to learn how to use them to maximize their nutritional makeup and baking qualities. A future article will delve into non-wheat flours.