Storing flour for the long haul is an essential skill for anyone looking to ensure a stable food supply. Flour, […] ...

Fluffy, buttery, and crispy on the outside, the perfect biscuit is a marvel of the culinary arts. The quality of the flour ...

After years of research and planning, Janie’s Mill began milling certified organic grain grown on Harold Wilken’s farm in ...

A Christmas cookie exchange is a great way to spend time with friends, family and neighbors plus come home with extra cookies ...

As the process of contemporary flour-making often affects its taste and nutritional quality, look for the stone-ground variety that’s ground in a revolving stone mill to ensure the best flavour.

But macarons and dacquoise (meringue-based cakes) have traditionally been made with nut flour (almond, usually); financiers are composed mostly of nut flour combined with a small amount of wheat ...

We may never make an almond croissant at home from scratch, but an almond-croissant-inspired galette? Goals, as they say. Galette-ifying an almond croissant works particularly well because the ...

There are two sorts of almonds, the bitter almond and the sweet almond ... especially useful in baking and can be substituted for flour to create a dense, moist texture in cakes and biscuits.

Loaded with up to 27g of plant protein per serving, Bulk’s plant-based protein blend includes pea, soya and pumpkin proteins, as well as flaxseed powder and quinoa flour. While the sweet vanilla ...