Around the world, the cultivation of grains for flour is a millennia-old tradition. It is such a versatile ingredient: it can be transformed into pastry, breads of every kind, pasta, cakes and more besides, with the judicious addition of liquids, fats, eggs or yeast. For many years here in the UK, ‘flour’ only referred to wheat flour, and you could only find other types in health food shops. All that has changed now, thankfully, with flours of every kind more readily available. And, whether for dietary considerations or just pure delectation, demand is rising. Of course, Italy has always used a wealth of different flours – and not just as wheat flour substitutes; they are the stars of many regional dishes in their own right. Here are a few of the most popular choices. Give some of these a try in 2021 and see what you think.
EDITOR’S CHOICE
ORGANIC EMMER FLOUR
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