Flour is not flour anymore

[Anonymous]

Anonymous wrote:

Anonymous wrote:I used Gold Medal or grocery store flour for years but over Thanksgiving and Christmas, I noticed my baked good just weren't cooking the same - heavier, denser , I couldn't put my finger on it. My sister and another baker friend of mine agreed.

A quick google search revealed this:

'There has been a change to the Gold Medal Unbleached Flour, that change involved removing the malted barley and replacing it with an enzyme.'

I am not permanently switching to Bob's Red Mill or some other expensive brand.

Anyone else notice this?

The difference between Gold Medal and King Arthur is like $3 for 5 pounds. If eating crappy baked goods is really worth saving $3 stop complaining and eat your swill.

Did you see my follow up post - I plan to NOW permanently switch to Bob's Red Mill.

[Anonymous]

Anonymous wrote:Any information on WHY did they remove the malted barley and what enzyme did they replace it with?

No but I suspect cost might be an issue.

[Anonymous]

Thanks for this post. It’s funny, my bake-aholic tween told me yesterday that she didn’t like the Gold Medal flour I bought yesterday. I told her I bought it at Balducci’s and it should be fine. And that all flour was the same...

[Anonymous]

Anonymous wrote:Thanks for this post. It’s funny, my bake-aholic tween told me yesterday that she didn’t like the Gold Medal flour I bought yesterday. I told her I bought it at Balducci’s and it should be fine. And that all flour was the same...

Even a broken clock is right twice a day.

[Anonymous]

Just like pumpkin purée having grit, I learned something here!

[Anonymous]

Huh, I had no idea they had barley, will have to look that up.

I get Dakota Maid (socialist flour!!)

[Anonymous]

Returning the gold medal I just bought and only getting KAF from now on!

[Anonymous]

I use gold medal and it definitely is not the same. My peanut butter cookie dough comes out wetter than it used to. Same amount I've been using for 30 plus years. My cookies come out flatter. Taste the same but dough texture is different.

The food companies are doing everything they can to poison us. MFers.

While on the subject, all these years and flour is still sold in a paper sack. Sugar too. I tear the hell out of those when I open them. Sugar bag is better and thicker so easier to pour and transfer to a container. Flour bag is a mess.

[Anonymous]

Aaaand this is why so many people have gluten intolerance or sensitivity issues now. We are no longer consuming real wheat or flour--it's all some chemically-laden manufactured variant that's so far removed from actual wheat or flour. Our bodies were never designed to ingest all of this crap.

[Anonymous]

I buy Costco's organic unbleached flour. I have no idea if organic makes flour better but this type comes in two large bags rather than a restaurant sized sack. One bag can fill two large plastic sealed containers. If you get four of those containers and check to make sure the expiration date is far out it doesn't expire for a long time.

[Anonymous]

I only use King Arthur (or Bob's WW Pastry.) Yes the difference is noticeable between good quality and cheap crap. And KA isn't that much more expensive if you shop around. Welcome to the world of great baked goods!

[Anonymous]

We always use KA's. It's not expensive, I think? There were loads for sale at very reasonable prices at the Giant over the holidays.

[Anonymous]

I switched to Arrowhead Mills and everything is turning out with a nice light crumb.

[Anonymous]

Thanks op! I had no idea but noticed my cookies are not as good. I was wondering what I was doing.

[Anonymous]

King Arthur all the way.
Many people who are gluten sensitive (not celiac) here are not in Europe. It's not just the gluten but the additives