Springtime in the mountains brings the blossoming of flowers, and it also draws our attention to a “flour” of a different sort – the one we use in the kitchen every day. March is National Flour Month, a time to explore new ways to bake with flour.
At The Old Mill General Store, you can step back to the 1800s with some old flours and explore some relatively new ones on our shelves. For example, we’ve been milling Corn Flour as long as we have been stone-grinding grits. Corn flour is the fine powdery flour that is sifted off in the process of making grits. It is perfect for folding into cornbreads, muffins, pancakes, and cookies. And it makes some of the best homemade corn dogs!
Whole Wheat Flour, also ground right in our historic mill, is the most delicious and fresh whole wheat flour you will ever taste. Wheat berries are crushed and ground into a flour perfect for muffins, like Morning Glory Muffins, as well as pancakes, cheese straws, and loaf breads. Use our whole wheat flour anytime you want a better and more nutritious substitute for white flour.
Another interesting whole wheat flour sold at the General Store is a White Whole Wheat Bread Flour. That’s right – it’s white. But it tastes and bakes like whole wheat. This special flour milled from Montana hard wheat berries is a bread flour just right for baking into loaves, dinner rolls, even pizza crust.
Also from America’s West is our medium Rye Flour, which bakes much like whole wheat flour and can be used in any baking recipe calling for whole wheat. It adds a nuttiness to recipes, and it is delicious in sweets, from cakes to chocolate chip cookies. America’s frontier cooks used to substitute rye flour when wheat wasn’t available.
Cold weather climates bring us our Buckwheat Flour,which is not flour at all but ground from the seeds of the buckwheat plant, a cousin to rhubarb. We’ve been selling buckwheat flour and buckwheat pancake mixes to happy customers for many years, but with the rise in interest in gluten-free baking, more people are getting interested in buckwheat. Try ours, and your pancakes will have never tasted so good. You can also use buckwheat in banana bread and muffins, substituting buckwheat for half of the white flour.
Without a doubt, the Southern flour that has the deepest history in our region is Self-Rising Flour. It’s a staple in kitchens throughout the South, wherein the early 1900s it became the flour that made the best, most reliable, biscuits. The secret is a soft winter wheat flour that is lower in gluten (protein) than other flours, and the baking powder and salt are mixed right into the flour. There’s no measuring of leavening, and that’s a time-saver we can appreciate today. Try it in your biscuits, cornbread, pancakes, and cakes.
Here is a recipe for a perfect morning muffin called the Morning Glory Muffin. We make it with our freshly-milled Whole Wheat Flour, and it’s just the way to salute National Flour Month.