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Baking and gluten free flour

December 10, 2012
Sherri Meyer, MG Registered Dietitian,

I am a frequent baker and when we run out of homemade goods (cookies & bread being our standard) it becomes a small crisis in the Meyer house.  This household is definitely not wheat averse as I find myself frequently loading up on various flours.  Of course, I try to choose flours that are organic and have the whole grain intact, but when it comes to baking sometimes this can be a challenge.  Needless to say I was thrilled when I discovered Wild Flour Mill at the Lynchburg Farmer's Market.  Not only am I supporting a local business but I am purchasing milled to order flour.  I have become a regular customer purchasing the soft white winter wheat for cookies & hard red winter wheat for bread.  I have also purchased freshly milled cornmeal which makes delicious cornbread.  Since the baking season has officially kicked in, I am grateful to have a local business that can provide all of my baking needs.  The best part, I am supporting a local business and directly connected to the business owners.

For those of you with gluten aversions, they do provide gluten free flours as well.

https://www.facebook.com/WildflourMillLynchburg

Wishing everyone a very joyful holiday season!  May the new year bring much health & happiness.  See you next year......

 

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