Which flour brand is healthiest?

[Anonymous]

I’ve been baking bread more regularly and use King Arthur flour. Is there a better choice in terms of being organic, chemical free, etc? I’m looking for all-purpose flour (yes I also use wheat flour, add wheat bran, seeds, oats, etc to many of my recipes) but I’m going to use all-purpose flour in some breads and want to find one that is “clean”.

[Anonymous]

King Arthur has organic options. You can also order from small mills.

[Anonymous]

Bobs Red Mill products are excellent.

[Anonymous]

We use King Arthur flour.

[Anonymous]

I have a relative you orders it from Europe due to pesticides here even on organic.

[Anonymous]

Flour from France or Italy.

[Anonymous]

Anonymous wrote:King Arthur has organic options. You can also order from small mills.

King Arthur organic flour adds enzymes. These can come from anything from fungi to viruses. Yes, there are naturally occurring enzymes in bread but these aren't those. Read the label. If you order it online read the label when it arrives because they don't always list added enzymes.

When I was doing a lot of baking the flours with added enzymes really caused problems for my skin.

[Anonymous]

It doesn’t matter.

[Anonymous]

You can't trust any labels. Pretty much have to grow and grind your own.

[Anonymous]

People are really ordering flour from France and Italy?

[Anonymous]

Anonymous wrote:People are really ordering flour from France and Italy?

Lots of stores sell Italian flour

[Anonymous]

Anonymous wrote:

Anonymous wrote:People are really ordering flour from France and Italy?

Lots of stores sell Italian flour

For pasta. Not bread.

Not sure what OP means by healthiest flour. I've a feeling I'd not like her breads. I bake bread regularly including sourdough and KA is perfectly fine. Serious bakers order from certain specific and more expensive mills which keep more bran or different balances of wheat and gluten. But these are not "healthier."

[Anonymous]

European flour is the only one that can be trusted due to the EU's strict regulations. I use Caputo flour 00.

[Anonymous]

Sounds intense but I bought a countertop mill. I just pour in the wheat berry and out comes home milled flour. Sourcing the wheat berries is the harder part (order mine from Azure Standard). Store bought flour only contains 1 of 3 parts of the grain while freshmilled contains all 3 (bran, germ, and endosperm) - more nutritious and flavorful - also helps control blood sugar better. NutroMill and Mockmill have great mills.

[Anonymous]

I think white lily flour is soft wheat- like they have in France so id use that. King Arthur and bob's red mill are hard wheat which has a higher gluten content. using 00 flour for bread is why Italian bread is ....not ...good.