Provided by your food co-op A L L A B O U T Milling About bread machines F LORIDA Honest Weight Food Co-op, Inc. The milling process affects the nutritional value Bread machines are convenient bread baking Ever’man Natural Foods 484 Central Ave., Albany 315 W. Garden St., Pensacola Hungry Hollow Co-op and quality of the flour. Lower heat methods devices that allow you to have fresh, homebaked New Leaf Market 841 Chestnut Ridge Rd., Chestnut Ridge Flour result in a nutritionally superior flour. Stone bread. A good place to start for making a whole 1235 Apalachee Pkwy, Tallahassee Lexington Cooperative Market GEORGIA 807 Elmwood Ave., Buffalo ground flour is milled by a slow process using grain loaf with your bread machine is to use one Life Grocery & Cafe Syracuse Real Food Co-op 1453 Roswell Rd., Marietta 618 Kensington Rd., Syracuse granite stones, often powered by water which of the many bread mixes we carry. Sevananda Natural Foods Market NORTH CAROLINA scatters the bran evenly through the flour and 467 Moreland Ave. N.E., Atlanta Chatham Marketplace KENTUCKY 480 Hillsboro St., Pittsboro keeps the flour cooler than when ground with If you want to make whole grain breads, be sure Good Foods Market & Cafe Deep Roots Market steel rollers. Although stone ground whole to buy the correct machine. It may be difficult to 455-D Southland Dr., Lexington 3728 Spring Garden St., Greensboro MAINE French Broad Food Co-op 90 Biltmore Ave., Asheville wheat flour is still available, most grains today get a decent wheat-free bread from a machine. If Blue Hill Co-op Community Market & Cafe Hendersonville are machine milled, with superior results. you don’t use wheat, you may wish to continue 4 Ellsworth Rd., Blue Hill Community Co-op 715 Old Spartanburg Hwy., making your bread by hand. A machine will never Rising Tide Community Market Hendersonville 323 Main St., Damariscotta Tidal Creek Cooperative Most of the whole grain flours sold in co-ops have a feel for working the dough, and therefore MARYLAND Food Market Silver Spring Co-op 5329 Oleander Dr., Ste. 100, are milled by an impact or “hammer mill” that will not be able to make adjustments in kneading 8309 Grubb, Silver Spring Wilmington generates almost no heat so the grains do not that can be made when bread is made by hand. Takoma Park Co-op Weaver Street Market 201 Ethan Allen, Takoma Park 101 E. Weaver St., Carrboro get scorched. Our flour comes from companies Be aware that some machines can only produce The Common Market 716 Market St., Chapel Hill 5728 Unit B-1 Buckeystown Pike, 228 South Churton St., Hillsborough that are well-respected for milling high-quality loaves from white flour or a white and wheat Frederick PENNSYLVANIA products. combination. MASSACHUSETTS East End Food Co-op Berkshire Co-op Market 7516 Meade St., Pittsburgh 42 Bridge St., Great Barrington Weavers Way Co-op Green Fields Market 559 Carpenter Ln., Philadelphia 144 Main St., Greenfield 2129 72nd Ave., Philadelphia Refining A note for people Harvest Co-op Markets Whole Foods Cooperative with gluten sensitivity 581 Mass Ave., Cambridge 1341 West 26th St., Erie After milling, some flours are refined. The 57 South St., Jamaica Plain TENNESSEE McCusker’s Market Three Rivers Market refining process strips away the fiber-rich bran All forms of wheat, barley, kamut, oats, rye, spelt 3 State St., Shelburne Falls 937 North Broadway, Knoxville and the germ which contains valuable vitamins and triticale contain gluten. All other grains and River Valley Market VERMONT 330 North King St., Northampton Brattleboro Food Co-op and minerals. White flour is refined whole flours do not contain gluten if processed in a Wild Oats Co-op Market 2 Main St., Brattleboro wheat flour. Flours labeled as wheat instead of gluten-free environment. 320 Main St., Williamstown City Market/Onion River Co-op NEW HAMPSHIRE 82 S. Winooski Ave., Burlington whole wheat are often refined. Some refined Concord Cooperative Market Hunger Mountain Co-op For more information on cooking without wheat, 24 South Main St., Concord 623 Stone Cutters Way, Montpelier flours have been enriched. This sounds a lot Hanover Co-op Food Store Middlebury Natural better than it is. Of the 22 nutrients that are refer to our Food Allergy Solutions pamphlet. 45 South Park St., Hanover Foods Co-op Hanover Co-op Market 9 Washington St., Middlebury lost in the refining process, only five are added 43 Lyme Rd., Hanover Putney Food Co-op Kearsarge Cooperative Grocer 8 Carol Brown Way, Putney back in the enrichment 52 Newport Rd., New London Springfield Food Co-op process. Whole grain flours Lebanon Co-op Food Store 335 River St. (Rt. 106), Springfield 12 Centerra Resource Park, Lebanon Co-op Food Store are not refined and N E W YO R K 209 Maple St., White River Junction contain all of their Abundance Cooperative Market Upper Valley Food Co-op 62 Marshall St., Rochester 193 N. Main St., White River Junction valuable nutrients. Flatbush Food Cooperative VIRGINIA 1415 Cortelyou Rd., Brooklyn Roanoke Natural Foods Co-op GreenStar Cooperative Market 1319 Grandin Road S.W., Roanoke 215 N. Cayuga St., Ithaca 701 W. Buffalo St., Ithaca www.strongertogether.coop ©2010, National Cooperative Grocers Association (NCGA) Printed on elemental chlorine-free, 10% post-consumer 12/10 recycled paper using soy ink. Flour_East.indd 1 12/15/10 9:19 AM is a basic and indispensable food staple, and can vary in quality and Other flours Millet flour, ground from whole millet, adds Flours come from many sources including grains, a nut-like, slightly sweet flavor to wheat breads. nutrition depending on the type of grain and the milling process used. Flour legumes, starchy vegetables, nuts and carob, but It is gluten-free and traditionally used in some Baking and cooking with a variety of whole grains adds nutrition and excitement to your meals. each has its own baking properties and uses. African cuisines. Amaranth flour is a gluten-free flour which Oat flour is made by grinding oat groats to a Types of wheat flours Unbleached white flour is highly refined. combines well with other flours to make smooth fine consistency. Make your own by grinding rolled Flours made from wheat are the most common. Although it has not been bleached, most of the breads, muffins, pancakes and cookies. Amaranth is oats in a food processor or blender. Oats can be Wheat contains the most gluten. Gluten is a nutrients have been removed during the refining an ancient Aztec food with an impressive amount certified gluten-free — other oats may contain protein found in some grains that helps bread process. Unbleached white flour is popular of protein, fiber and minerals. traces of other grains that contain gluten. rise and keep its shape. Flours with more gluten because of its versatility. It can be used for make better breads. breads, pastries, cookies or cakes. To enhance Barley flour adds a nutty, malty flavor to Potato flour is made from peeled and the nutritional quality, substitute part of the breads or pancakes. Barley is usually used as a steamed potatoes that have been dried and All-purpose flour is a blend of refined white flour with whole wheat flour. whole grain or in malting, but it is also valuable ground. It is stark white and very fine. Used to bread flour and pastry flour. This makes it a as a flour because it gives breads a cake-like thicken sauces, it can also be used the same way good choice for any of your baking needs Whole wheat bread flour or hard whole texture and pleasant sweetness. It can also be as brown rice flour. Potato flour is suitable for because it has a moderate gluten content of 10- wheat flour is ground from hard red spring or used as a thickener. Contains gluten. those on a gluten-free diet. 12 percent. hard red winter wheat berries, and is the best for making breads and rolls. Brown rice flour is nuttier and richer tasting Rye flour produces a loaf with a full-bodied, Durum flour is ground from durum wheat, than white rice flour and also more nutritious. bitter, slightly sour flavor. It does not contain the hardest wheat grown. Semolina is refined Whole wheat pastry flour or soft whole It is useful for making breads, cakes, muffins, or enough gluten proteins to raise loaves well durum flour. It is the flour commonly used for wheat flour is milled from soft winter wheat noodles. Brown rice flour contains no gluten. by itself and the gluten it contains is delicate. making pasta. The bran and germ have been berries, a different variety of wheat than the one Keep refrigerated to prevent spoilage. Rye loaves should be kneaded gently to avoid removed by an airsifting process, giving semolina used for bread baking. It has the ability to hold a breaking the gluten strands. pasta its characteristic light color. lot of fat, and is ideal for pastry and cake making. Buckwheat flour is full-bodied and earthy flavored, the traditional flour of Russian blini, Soy flour and soya flour are richer in calcium Gluten flour is made from hard wheat that French Brittany crepes, Japanese soba noodles, and iron than wheat flour, gluten-free and high in has been treated to remove some of its starch storage tips and of course, buckwheat pancakes. Gluten-free protein. Soy flour is ground from raw soybeans; and concentrate its protein. Gluten flour buckwheat isn’t really a grain, but a member of soya flour from lightly toasted soybeans.