The type of wheat produced in Illinois is soft red winter. It does not have the level of protein and gluten required for yeast breads. However, it is used in many other food products, especially as an ingredient where fine particulate flour is needed.
#GratefulForGrub Series: Where does your Thanksgiving food come from?
Bread is a Thanksgiving staple. But did you know that wheat grown in Illinois is not used for the typical loaf bread you see at the table?