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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.
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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.
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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.
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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.
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Get inspired by the farmers and millers. Learn more about Wheat…Field to Flour; Flour to Table Map two “locally produced” baking ingredients in your state.
Wheat is grown in 42 states and Where Does Sugar Come From? Field to Table
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