Flour is back. Mostly.
Bare supermarket shelves bereft of the precious white stuff were a signature image of the early days of COVID-19, as a largely locked-down nation got busy baking. Producers got busy, too, cranking up mills to fill the flour gap.
“Our inventory has recovered on 5-pound [bags of] all-purpose across the board,” says Rachel Lewis, brand director at King Arthur Baking Company, one of the country’s biggest flour producers. Specialty flours like whole wheat, organic and gluten-free may still be hard to find, she says. Still, more than three-quarters of stores reported no flour outages at all in August, according to NCSolutions (NCS), a data company that analyzes buyer behavior.