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Thoughts on Cooperative Governance PDF Print E-mail

Guest Board of Directors
by Mark Goehring, CDS CC
November 2014

Mark Goehring is team leader for the Cooperative Board Leadership Development (CBLD) program created to provide boards across the country with consultation, training and facilitation. Mark has been involved in co-op governance since the late 1990’s, including a tenure as Brattleboro Food Co-op’s board president.

All about flour! PDF Print E-mail

Chris Ellis, Staff Nutritionist
November 2014

There is a wide variety of flours in the bulk area. Here are a few key things to know about some of the most commonly used flours:

This flour is a blend of high gluten hard wheat and low gluten soft wheat flour.
It has been stripped of its germ and bran. It is enriched with three B-vitamins, folic acid and iron.

This flour is a higher protein flour due to its higher gluten content that produces a better bread. The protein content of this flour is 10 to 14% and the flour is from hard red spring or winter wheat.

This is a whole grain flour made from soft wheat and has a lower protein content than bread flour (9-10 %) and is more suited to quick breads, muffins and cookies. It provides a similar product to all purpose flour but it is totally whole grain.

This flour has a distinctive flavor and a moderate amount of gluten, and needs to be mixed with wheat bread flour usually to make a decent bread otherwise it makes a dense small bread. Dark rye flour is preferable to light rye flour since dark rye flour contains the bran and germ.    

This flour is milled from hard spring wheat but it has no genes to produce the dark brown bran color. It produces a good baked product and has the same nutritional value as whole wheat but with a milder taste and good texture. The gluten content is not high, similar to whole wheat pastry flour so it is not good for making bread.

These are some of the gluten-free flours that are available in the bulk section. They are set apart from the other flours (across from the coffee) due to concerns with cross contamination: rice flour, amaranth flour, almond flour, quinoa flour, chickpea flour, all-purpose gluten-free flour, all purpose baking flour, teff flour, sorghum flour, coconut flour, and buckwheat flour.

Wheat: The Staff of Life PDF Print E-mail

by Chris Ellis, Staff Nutritionist
November 2014

There is nothing like the smell or taste of a freshly baked piece of sourdough, yeast bread, or cornbread. Of course there are many other varieties of bread too, too numerous to mention!! Many of us take for granted the multiple types of flour that are found in the many bins of the bulk section at the Co-op. Of course then there are the many packaged flours for sale too!

BFC Recipe: 'Perfect' New South Style Cornbread PDF Print E-mail

One of our favorite breads to make is delicious cornbread and this recipe is quick and easy!! It is gluten free and it is taken from a local author’s book, Cornbread Gospel by Crescent Dragonwagon.

1 Tbsp. butter or oil
1 cup stone-ground cormeal or “bolted corn flour”
1/2 cup boiling water
2 teaspoons honey or maple syrup
1/2 tsp. salt
1 teaspoon baking powder
1/4 tsp. baking powder
3/4 cup buttermilk (If you do not have buttermilk feel free to use yogurt, about 1/2 to 2/3 cup, then add about 1/4 cup water or less so it is more liquidy like buttermilk)
1 egg   

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