Explore Flour Terroir

Matt Kirouac

Wheat might be the most common flour in the U.S., but even this mainstay varies from north to south. Cook around the rest of the country and you’ll find acorn, amaranth, mesquite and more flours with their own sense of place. Here’s how regional flour power spreads from coast to coast.

In Montana, the Dakotas and Minnesota, red spring wheat has a robust whole-wheat flavor, and is commonly used as a...