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New England’s Bakers Love Locally-Grown And Milled Flour

July 11, 2017: 12:00 AM EST
The Boston Globe recently provided a guide to consumers looking for regionally-grown and milled wheat flour, stoneground cornmeal, and gluten-free buckwheat. The increasingly popular products are available at a variety of groceries, specialty stores, and by mail order in the New England region. Northeast grain farming is not on the grand scale of the huge farms in the Midwest and Northwest, of course, but the grain produced, and often milled by the farmers themselves, is meeting a need among home baking and commercial customers who love the flavor of baked goods made with locally-grown and fresh-milled flour. [Image Credit: © Bob's Red Mill ]
Alison Arnett, "A Growing Appetite for Flour from Local Grains", Boston Globe, July 11, 2017, © Boston Globe Media Partners, LLC
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