Fun with Flour
Venture into the Co-op’s vast bulk department and discover our selection of high quality flours. Technically, a flour is a powder made from grinding grains, cereals, seeds, and/or nuts and can be used in multiple ways in cooking and baking projects. We stock over a dozen bulk organic and natural flours, including gluten-free brown rice flour, non-GMO yellow cornmeal, almond meal, and buckwheat flour. We also carry gluten containing flours, such as organic unbleached white flour, organic whole wheat pastry flour, rye flour, and barley flour.
Bring your reusable container and get supplies and inspiration for your baking needs. Try experimenting with less familiar flour — skip the prepackaged options and buy exactly what you need. All our flours are free of preservatives. For best results, store in an airtight container, mark the date of purchase, and use within 3 months or store in the freezer for use up to 6 months.
Buy local flour: we are proud to source several different flours from a Skagit County based flour mill: Fairhaven Organic Mill in Burlington, WA. The Fairhaven Organic Mill has been producing fresh, 100% whole grain artisan flour from organic grains since 1974, when it began as a co-operative business known as Fairhaven Flour. Today the family-owned Fairhaven Organic Mill business continues to produce local flours — from at least 60% Washington grown grain — that are preservative-free, certified Kosher and freshly milled each week.
Read on for a recipe for easy bake, gluten free, paleo-diet-approved chocolate chip cookies made with almond flour and other ingredients available in our bulk department. Add a scoop of the Co-op’s handmade organic vanilla ice cream and enjoy!
(Yields 18 cookies, adapted from Elana’s Pantry website)
- 2 cups almond flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ¼ cup vegetable shortening (palm or coconut)
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- ½ cup chocolate chunks
Preheat oven to 350° F. Combine almond flour, salt and baking soda in a food processor. Pulse and add shortening, vanilla and honey until mixture resembles dough. Note: if dough seems too dry, add 1-2 tablespoons extra honey. Remove blade from processor and stir in chocolate chunks by hand. Scoop dough in one tablespoon increments and place on a baking sheet lined with parchment paper. Press dough balls down gently. Bake in oven for 6-8 minutes and cool for 15 minutes. For best results do not handle cookies prior to cooking or they may break.