Flour Power

Flour is the main ingredient in numerous staple food items for cultures all over the world. For more than 6,000 years, flour has been milled from grains, roots, beans, nuts, and seeds. While many pantry’s are stocked with all purpose flour for cakes and breads, there are a variety of flours on the market that each help to make the difference in baked goods. Not to mention many gluten free flour substitutes used for those with gluten intolerance.

This week we will explore the topic of flour with Chef Melissa Monsibais who will educate us on the variety of flours used for a variety of cooking objectives, including those who seek gluten free alternatives.