NATIONAL FLOUR MONTH
National Flour Month in March is a time to recognize the versatility of this ground staple kitchen item. Grab your apron and start celebrating!
It’s been thousands of years since humans learned they could mill wheat seed between stones into flour. While wheat is the most common variety of flour, corn, peas, potatoes, nuts, and other grains are also used to produce flour, too.
We use flour to make baked goods, pasta, crackers, pastries, and sauces. As a key ingredient in many recipes, flour fills canisters in a well-stocked kitchen.
A loaf of homemade bread would fill the home with an aroma of yeasty goodness in the middle of March. However, flour doesn’t limit us to bread baking. Perhaps we thicken a stew with freshly made noodles and wrap up the day with piping hot pie. Whatever we decide, we know with the right ingredients and the right amount of flour everything will be delicious.
Grains are not the only source for flour productions. Beans, seeds, and nuts also make a variety of flours that are useful in cooking and baking. Explore all the variety and flavor found in flours during National Flour Month.
HOW TO OBSERVE #NationalFlourMonth
National Flour Month encourages using a variety of flours to fit your baking and cooking needs. Discovery the many uses of flour. For example:
- Try flour made from beans, nuts, or seeds, especially if gluten is an issue for you.
- Text new recipes.
- Learn to make a roux using flour and how it makes delicious sauces.
- Make noodles, bread, pastry, or a cake with flour.
- Experiment with different types of flour. How does the flavor change? Are the results denser, lighter, airier?
Select your favorite recipe and start baking. Need an idea or two? Visit National Day Calendar’s recipe page. Use #NationalFlourDay to share on social media.
NATIONAL FLOUR MONTH HISTORY
We were unable to identify the source for National Flour Day. However, it has been observed since 1985.