"good" flour

[Anonymous]

Anonymous wrote:

Anonymous wrote:But the thread about American bread told me American flour was bad!

+1
AND that it has higher gluten content which is leading to gluten sensitivities! And now you want me to buy American bread flour with extra gluten?

#BigBread

Bread flour has more gluten so it can, you know, be used for bread more successfully.

I've also bought gluten in the past I think, but don't recall if it is still around.

If we all keep eating gluten, we'll eventually evolve our way out of celiac.

[Anonymous]

There's a special white whole wheat flour under the Ultragrain name. It's finely ground, with a texture more like white flour than like whole wheat. Distributed only in commercial sizes, but the Amish store in Madison VA repackages it in retail quantities. That's a long way to drive for flour, but I pass by on my regular trips to Charlottesville so it isn't out of my way.

Some supermarkets have Bob's Red Mill Vital Wheat Gluten Flour which you can add to non-bread flours. A small bag lasts a long time. I add 10 grams to the 570 grams of Ultragrain flour in each loaf I make (kneaded in bread machine and baked in oven).

[Anonymous]

Next step produce in newburg md
Seylou in dc
Small valley in Halifax Pa
Castle valley in Doylestown Pa

Most of them mail order if too far.
Otherwise look for small mills that grow or grind their own wheat. The whole grains council website has a local grains map for farms, mills, malt houses. Also look at breadtopia and King Arthur for other baking supplies (not necessarily flour).
I did some research and wegmans brand white whole wheat is a good starter flour for basic quality bread.
Flour makes an incredible difference! Learn about protein contents and soft and hard wheats, different types of bread need different flours.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:But the thread about American bread told me American flour was bad!

+1
AND that it has higher gluten content which is leading to gluten sensitivities! And now you want me to buy American bread flour with extra gluten?

#BigBread

Bread flour has more gluten so it can, you know, be used for bread more successfully.

I've also bought gluten in the past I think, but don't recall if it is still around.

If we all keep eating gluten, we'll eventually evolve our way out of celiac.

I think there is some confusion here. Some flours have a higher protein content which is needed for “chew” like bagels, etc. or one can add gluten to bulk up a lower protein flour. High protein flour is found all over the world. I like to use gluten to make my own seitan.

[Anonymous]

zero kilometre flour from the Italian Store.

[Anonymous]

Anonymous wrote:

Anonymous wrote:But the thread about American bread told me American flour was bad!

It is. It has dangerful chemicals in it like niacin and folates in it.

"Dangerous?" I think you mean "essential nutrients?"

"Folates" are vitamin B9, and its synthetic form, folic acid, which is prescribed to pregnant women as a supplement to prevent birth defects. Non pregnant people generally get enough folates via their food, like...bread. Other foods containing folates are green leafy vegetables, beans, peas and nuts, oranges, lemons, bananas, melons and strawberries. Do you avoid those foods, as well?

https://www.mayoclinic.org/drugs-supplements-folate/art-20364625

Niacin is vitamin B3, a water soluble vitamin which is essential to synthesizing food. Adult women need 18 mg/day. If you ate 1.75 cups of straight flour, you'd just get your daily requirement.

https://www.healthline.com/nutrition/niacin-benefits

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:But the thread about American bread told me American flour was bad!

It is. It has dangerful chemicals in it like niacin and folates in it.

"Dangerous?" I think you mean "essential nutrients?"

"Folates" are vitamin B9, and its synthetic form, folic acid, which is prescribed to pregnant women as a supplement to prevent birth defects. Non pregnant people generally get enough folates via their food, like...bread. Other foods containing folates are green leafy vegetables, beans, peas and nuts, oranges, lemons, bananas, melons and strawberries. Do you avoid those foods, as well?

https://www.mayoclinic.org/drugs-supplements-folate/art-20364625

Niacin is vitamin B3, a water soluble vitamin which is essential to synthesizing food. Adult women need 18 mg/day. If you ate 1.75 cups of straight flour, you'd just get your daily requirement.

https://www.healthline.com/nutrition/niacin-benefits

I think PP was joking.

[Anonymous]

Anonymous wrote:King Arthur usually is a cut above the others, but try to use flour labeled as "bread flour" rather than all-purpose flour. Bread flour has a higher protein (gluten) content and will produce a chewier and more desirable texture. King Arthur does make bread flour.

This depends entirely on the kind of bread you are making.

[Anonymous]

Another King Arthur fan over here.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:But the thread about American bread told me American flour was bad!

+1
AND that it has higher gluten content which is leading to gluten sensitivities! And now you want me to buy American bread flour with extra gluten?

#BigBread

Bread flour has more gluten so it can, you know, be used for bread more successfully.

I've also bought gluten in the past I think, but don't recall if it is still around.

If we all keep eating gluten, we'll eventually evolve our way out of celiac.

I think there is some confusion here. Some flours have a higher protein content which is needed for “chew” like bagels, etc. or one can add gluten to bulk up a lower protein flour. High protein flour is found all over the world. I like to use gluten to make my own seitan.

Well, protein is a more generic term. You can have flours with high protein and low gluten. And there are proteins in wheat flour other than those that form gluten, although the gluten-forming proteins have a higher percentage.

Re: celiac--we've only had 10,000 years to evolve tolerance for gluten.

[Anonymous]

King Arthur. Great company. They are employee owned, and have been around over 100 yrs! It’s from US grown and milled wheat, non GMO, unbleached and not bromated.

They make cake flour, 00 flour, bread flour, whole wheat, white whole wheat, all purpose, self rising…probably others I can’t think of.

The recipe collection on their website is also amazing. Lots of tips and good explanations. I’ve been to their headquarters/store in Vermont and it is picturesque and you can watch the bakers in their test kitchen. It’s pretty cool, definitely stop by if they happen to be in the area- they have a cafe inside too.

[Anonymous]

For all the people crapping on "american flour" did anyone actually go look at sunrise flour mills website? They use pre-1950’s, pre-hybridized heritage wheat for their flour and a lot of people who are gluten sensitive, including my own family members, can eat it with no issue.