So often, talking about sustainability in the kitchen means talking about all the things you should eat or use less: less meat, less milk, less plastic. But what about the ingredients you should use more of things that aren't just less harmful options, but are actually improving the state of the planet? Sustainably grown flours are a choice you can make that supports a better agricultural system, one that adapts to a changing climate.
And it doesn't have to be all or nothing: You can start swapping the flours below for some of the flour in many of your favorite recipes. A good rule of thumb is to substitute alternative flour for 25% of the flour weight in a recipe. And you won't just add a little durability; In many cases, you can increase the flavor of your baked goods and add whole grains.
Here are the planet-friendly flours we recommend reaching for:
Photography by Kristin Teig; food styling by Liz Neily
Organic flour
As Martin Philip explains in his blog post, Organic flour is more than baking. It is the future of agriculture, organic wheat improves the soil and the wider ecosystem of the farm. By reducing the use of chemical inputs, farmers are supporting soil health, restoring natural ecosystems and creating better growing conditions for future generations – and because they can sell organic grain at a premium, organic farming is financially viable. sustainable for farmers as well. Supporting the work of these steadfast farmers helps support a more sustainable food growing system, one loaf of bread at a time. (Simply substitute organic flour 1:1 in any recipe that calls for the same type of flour.)
King Arthur has a wide range of organic flours, including organic all-purpose flour, organic bread flour, organic whole wheat flourand even organic mass harinawhich is made from American grown and milled white corn.
Start baking: Organic Whole Wheat Banana Bread, Organic Chocolate Peanut Butter Buttons, No Stir Organic Pizza Crust
Rick Holbrook
Rye flour
Here's what you need to know about rye: It is a superstar of endurance. In agriculture, rye has the almost magical ability to improve soil health. (And bonus: our rye flour—both medium rye AND pumpernickel — it's organic, too!) “It's considered the strongest of all grain crops,” says Laura Valli, a doctoral student studying rye at Washington State University. Bread laboratory. “It has weed suppressing properties, so there's less need to use herbicides. It also has an extensive root system, which is why it is so good at taking up water; it can grow well in dry soils and help prevent erosion.”
Laura points out that consumers can do their part to make farming systems more sustainable by baking with more rye flour. She explains that the onus is on consumers to show that they are interested and ready to consume rye. By demonstrating demand, farmers—many of whom want to grow rye but worry there's a sustainable market for the grain—could be persuaded to plant more.
And it's not everyday work to bake with rye. Rye flour unlocks a whole new world taste and quality in baked goods. Its earthy, nutty flavor is a perfect complement to rich, comforting flavors like browned butter, caramel and chocolate. Meanwhile, its lower gluten content promotes tenderness in baked goods such as biscuits, cakeAND Tooth. Rye also offers better moisture retention, leading to baked goods that are moist and tender.
Start baking: Chocolate Rye Coffee Cake, Chocolate chip cookies with rye, Classic rye sandwich bread
Food photography and styling by Liz Neily
buckwheat flour
A prominent characteristic of buckwheat is that it grows quickly on poor soil (ripe to harvest in 90 days, compared to wheat's 200 days). As Klaas Martens, a third-generation farmer in Penn Yan, New York, is quoted in Martin Philip's book article on the viability of buckwheat, “You can throw it in the dust and it will sprout.” It does more than just grow in harsh conditions: buckwheat can also “unlock” phosphorus in the soil, freeing it up for other crops (like wheat, which needs a lot of phosphorus) to make it available. without the need for chemical fertilizers.
As Martin writes, current estimates predict that the world's remaining phosphorus reserves will last only 20 years given current rates of agricultural use. Conventional agriculture, with its heavy reliance on the chemical application of phosphorus, will have to find another model to feed our growing planet. A crop like buckwheat, which releases phosphorus into the soil, could be part of the solution.
With its distinctive flavor and texture (it's also gluten-free, despite its misleading name!), buckwheat can make an exciting addition to your baking. It has a pleasant grassy aroma with hints of rose and a slight bitterness that makes it suitable for both savory and sweet baked goods. On the sweet side, buckwheat goes well with ripe fruit, nuts and caramel; when it comes to savory pairings, buckwheat is a good companion for rich, salty ingredients like cheese, cured meats, capers, sour sauce and more.
Start baking: Buckwheat pancakes baked with berry compote, Buckwheat-cardamom chocolate chip cookies, Zingerman's Honey Cake, Buy
Christina's dough
White wheat flour
If you usually avoid whole wheat because you fear a dense, bitter baked product, give it a go white wheat flour a shot. Because it's milled from hard white wheat, it's lighter in color and milder in flavor than regular whole wheat flour, while still retaining all the fiber and nutrients of the whole grain.
But what really sets it apart is how that wheat was grown. All the wheat used in our stone ground white wheat flour is grown using regenerative farming practices. Regenerative agriculture seeks to restore, renew and enhance natural resources through a range of practices that focus on healthy soils, ecosystems and farming communities. It's not just about supporting our planet, it's about actively healing it. Learn more here: What is regenerative agriculture and why is it so important?
Start baking: Easy Granola Bread, Lachha Paratha, Chocolate Date Cake
Find our complete line of organic flours and other options available in our Store. Let us know what you'll be cooking in the comments, below!
Cover photo and food styling by Liz Neily.
