I was informed by the snotty girl at Whole Foods. I went there to find rye flour as I’d planned to make rye bread (with caraway, sorry mom). Pick N Save did not have it nor did MetroMarket. I was sure that Whole Foods would have it. They have cauliflower flour and cassava flour, in case you’re in the mood to make . . . I dunno.
When I asked at the service counter (it was empty there was no one in the store and I’d already asked a guy stocking shelves if they had it, they do not) why they don’t stock it she told me in an extraordinarily condescending manner that baking is a big fad now. Which—what?! If it’s a fad shouldn’t they have it or are people making bread with cauliflower flour? I was tempted to answer defensively (and equally snappishly), “I’VE BEEN BAKING FOR LONGER THAN YOU’VE BEEN ALIVE.” But I did not. Being mature, I told her they have do have teff flour and chickpea flour. It seems like rye flour is more commonly used than those. (For the record their website has rye flour listed but it has to be ordered. It is not stocked—but in case you need sorghum flour, that’s in stock, FYI). She laughed and we ended on a lighter note. She could not see me sticking my tongue out behind my mask which, yes, immature, so what.
They had it at Outpost. So now I’m making rye bread. More on that tomorrow.