Flour . . . . . . .

From Alan's Stuff-Prudent Food Storage
http://captaindaves.com/foodfaq/the-food-storage-faq-version-4-0/chapter-2-common-storage-foods/grains/

(Scroll down to Flour)

All Purpose Flour: Of all the flours in the retail market all-purpose flour is the one most subject to major differences between brands, regions of the U.S., and/or other nations. This refined flour is typically made from a blend of hard and soft wheats with a protein content that can range from as low as 8% to as high as 12%. The regional brands of the Southern U.S. have traditionally been on the lower end of the protein scale. This is due to the fact that historically only soft wheats were grown in the South and the resulting flour was best used is in making biscuits and other types of non-yeast raised breads that did not require high gluten levels. The regional brands of the Northern U.S., and Canada are typically at the high end of the protein scale at or approaching 12%. This is because hard wheats are primarily northern grown and are well suited to making yeast raised breads which need higher gluten levels as were customarily made there. The national brands either differ by region or are in the 10-11% range in an effort to try to satisfy all markets.
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How to Grind Your Own Whole Wheat Flour
https://ezinearticles.com/?How-to-Grind-Your-Own-Whole-Wheat-Flour&id=4814963

(SNIP) ... There are several things to keep in mind when making the decision to grind your own flour. When making the choice to grind your own whole wheat flour, you should remember that once ground, flour loses most of its nutritional value after just 72 hours. In fact, it loses about 90% in the first three days with 45% lost in the first 24 hours alone. So why would you want to grind your own flour? The answer is simple: freshly ground whole wheat flour not only tastes good, but carries essential vitamins and minerals that if you miss out on them, you will have to supplement with vitamins.   ---CONTINUED---

Types of Wheat Flour
http://www.wheatfoods.org/resources/wheat-facts/types-of-wheat-flour/

An Easy-to-Reference Guide for Home Bakers

Flour. it is one of the most important ingredients in home baking, if not the most important. its origins go back to the beginnings of civilization. how can so many different types of wheat flour come from just this one grain? There are six different classes, or types, of wheat. Each class is used for specific purposes to get the best possible finished product. Hard red and hard white wheat is best for yeast breads. Soft wheat is best used in cakes, pastries and other baked goods, as well as crackers and cereal. Durum wheat is the hardest of all wheat and makes the best pasta. This information will explain the different types of flour and how they are best used.   ---CONTINUED---

Flour 101
http://www.wheatfoods.org/wheat-101/flour-and-baking/flour-101/

  If you want to flex your baking muscles, think flour — there’s a lot more than “all – purpose” out there. Many of the flours listed below can be found in the baking aisle of your favorite grocery store.   ---CONTINUED---

A Forgotten Wild Edible: Pine Bark Flour
https://www.askaprepper.com/a-forgotten-wild-edible-pine-bark-flour/

Bark pealing was a traditional practice amongst the Sami people of northern Scandinavia and of many different indigenous tribes of North America. Some researchers argue if the bark was used as a common food in their diet or just used in a dire starvation survival situations. One can even find visual evidence of the bark peeling practice in old growth forests in Europe and North America. Many different species of pines were used in harvesting. The cambium layer in pine bark contains carbohydrates, minerals and vitamin C. ---CONTINUED---

Know the difference between all-purpose and self-rising white flour
https://www.canr.msu.edu/news/know_the_difference_between_all-purpose_and_self-rising_white_flour

Self-rising and all-purpose white flour serve different baking purposes. Don’t use self-rising flour in place of all-purpose flour or results may be disappointing.  ---CONTINUED---

You can sub self rising flour for AP but I would limit it to baked goods.

KAF is a great site but they tend to go a bit overboard with some of their science of baking.

https://www.kingarthurflour.com/blog/2015/09/09/substitute-self-rising-flour-purpose-flour

How to Make Flour from Beans, Nuts, Seeds and Even Corn Flakes
https://urbansurvivalsite.com/how-to-make-flour-from-beans-nuts-seeds-and-even-corn-flakes/

  An old pioneer method for making flour was to use a hand-cranked flour mill to grind wheat grains into flour. That works. But a flour mill can turn lots of things into flour, from beans or rice to acorns and amaranth seeds.   ---CONTINUED---

ReadyMom wrote:How to Make Flour from Beans, Nuts, Seeds and Even Corn Flakes
https://urbansurvivalsite.com/how-to-make-flour-from-beans-nuts-seeds-and-even-corn-flakes/

  An old pioneer method for making flour was to use a hand-cranked flour mill to grind wheat grains into flour. That works. But a flour mill can turn lots of things into flour, from beans or rice to acorns and amaranth seeds.   ---CONTINUED---

Glad you shared this. We ordered an electric grain mill yesterday... We have a hand cranked mill but its a chore to use.....

Can You Compost Flour? (And 10 Ways to Dispose of Old Flour)
https://coregreenpower.com/2021/08/06/can-you-compost-flour-and-10-ways-to-dispose-of-old-flour-2/

Table of Contents
--Is Flour Compostable?
--Is Flour Good for the Soil?
--Can You Add Old Flour to a Worm Bin?
--Does Flour Decompose?
--10 Clever Ways To Use Old Flour Around Your Home

Store bought rolled oats aren't just for cereal! You can make FLOUR!  

Easy Homemade Oat Flour
https://www.andianne.com/how-to-make-your-own-oat-flour/

  (SNIP) ... Making homemade flour is more nutritious (you’re using the entire grain and not a refined version) and it will save you money so it’s definitely worth it. Today I’m sharing how to make oat flour – one of the easiest flours you can make.   ---CONTINUED---

How to Make Rice Flour | Easy Recipe
https://blog.publicgoods.com/how-to-make-rice-flour/

(BIG Snip) ...Each different type of rice flour has different baking uses. White and brown rice flour can be used in recipes to substitute for wheat flour, often mixed with added starch and some kind of binder. Brown rice flour has a slightly nuttier taste than white rice flour, but the texture is similar. Sweet rice flour, on the other hand, isn’t actually sweeter in flavor, but it will produce stickier textures. ---CONTINUED---

OK ReadyMom here ya go, 24 plants you can make flour out of, how about tree bark, yep, tree bark.

Somebody try tree bark and let us know how it turns out.

From homestead survival site:

https://homesteadsurvivalsite.com/plants-turn-into-flour/

We vacuum sealed ours in quart jars with O2 absorbers and moisture packets, seems to work fine for us, so far so good.

We also vacuum seal (quart jars) sugar, rice, ready made meals with beans and rice, etc..

https://www.youtube.com/watch?v=biMgUOdJXV4

How to Store Flour For The Long Term
https://www.primalsurvivor.net/how-to-store-flour/

Flour is considered a non-perishable food. However, if you don’t store flour properly, it will go bad. Here’s what you need to know about flour storage and the best options, including for long-term storage. ---CONTINUED---

How to Make Zucchini Flour (also know as Amish Flour)
https://commonsensehome.com/zucchini-flour/

  Zucchini flour is a great way to use up those overgrown zucchini, plus it's low carb and gluten free. We'll share how to make it and how to use it.

Includes:
*How to Make Zucchini Flour
How to Use Zucchini Flour
How Much Flour Can You Make?
Print Friendly Recipe
*Zucchini Flour
   Ingredients
   Instructions

CROSS POSTED Here:  Food :: Food: Tips & Hints-Individual Food Item Hint :: Vegetables :: Zucchini

How to Store Flour so it Lasts Over a Decade
https://urbansurvivalsite.com/how-to-store-flour/

  While flour is considered a non-perishable food, it typically has a shelf life of about 6 months in its original packaging. But when stored properly, white flour can last over 10-15 years! Here is how to store flour so that it lasts over a decade.   ---CONTINUED---