World Flour Day is recognized on March 20 every year. All around the world and here in the US flour is made from various types of tubers, roots, seeds, beans, nuts or grains such as amaranth, rice, cassava, fonio, buckwheat, barley, corn, millet, rye, sorghum … all of which just happen to be gluten free! That’s right, the only gluten-filled flour on the shelves that causes problems for those of us with issues is flour made from wheat — with highly processed (or”refined”) versions being the worse offenders in my experience…

Although hand & stone ground types of flours used to make flat breads & such in manageable amounts have been around since the dawn of humanity, the high volumes of mass-produced (& consumed in massive quantities!) industrially-processed bleached flours have only been part of the human diet for about two centuries. That’s a short period of time vs. the thousands of years of typically eating the “whole” food source vs. overindulging in modern machine-processed flours that make myriad foodstuffs like breads, crackers, cakes, cookies, pastas and such…