Which flour brand is healthiest?

[Anonymous]

Anonymous wrote:you all do realize that organic means pretty much nothing and does not mean chemical free right?

Shhhh! Let people live their fantasies.

By the way, still not clear what OP means by healthier flour. Are we talking about making buttery and sugar laden pastries with imported European flour or a sturdy whole wheat bread with American flour?

[Anonymous]

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

Same. Organic doesn't mean sh!t but European flour does.

My wife orders Italian Caputo flour through brick oven bakery online. She makes sourdough bread. When certain European (Czech) friends visit, it is the only bread they can eat stateside without getting sick. We also have other American friends who have discovered they can ONLY eat sourdough bread made with Italian flour (probably more generalizable to European flour, but the one safe bread they have found is my wife's).

We had a friend use my wife's sourdough starter to make bread using American flour and she had the usual intestinal agony. Same friend can eat my wife's Italian-flour sourdough bread with no issues. It really is the flour.

[Anonymous]

Anonymous wrote:

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

Same. Organic doesn't mean sh!t but European flour does.

My wife orders Italian Caputo flour through brick oven bakery online. She makes sourdough bread. When certain European (Czech) friends visit, it is the only bread they can eat stateside without getting sick. We also have other American friends who have discovered they can ONLY eat sourdough bread made with Italian flour (probably more generalizable to European flour, but the one safe bread they have found is my wife's).

We had a friend use my wife's sourdough starter to make bread using American flour and she had the usual intestinal agony. Same friend can eat my wife's Italian-flour sourdough bread with no issues. It really is the flour.

My. What complicated bodies some people have....or imaginations. Confirmation bias is quite real..

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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

Same. Organic doesn't mean sh!t but European flour does.

My wife orders Italian Caputo flour through brick oven bakery online. She makes sourdough bread. When certain European (Czech) friends visit, it is the only bread they can eat stateside without getting sick. We also have other American friends who have discovered they can ONLY eat sourdough bread made with Italian flour (probably more generalizable to European flour, but the one safe bread they have found is my wife's).

We had a friend use my wife's sourdough starter to make bread using American flour and she had the usual intestinal agony. Same friend can eat my wife's Italian-flour sourdough bread with no issues. It really is the flour.

My. What complicated bodies some people have....or imaginations. Confirmation bias is quite real..

No, GMOs and toxic herbicides are.

[Anonymous]

Anonymous wrote:

Anonymous wrote:you all do realize that organic means pretty much nothing and does not mean chemical free right?

Shhhh! Let people live their fantasies.

By the way, still not clear what OP means by healthier flour. Are we talking about making buttery and sugar laden pastries with imported European flour or a sturdy whole wheat bread with American flour?

Many bakeries in Europe mill their own flour.

[Anonymous]

Anonymous wrote:We’re all walking around with a plastic spoon in our brains due to the stupid nanoplastics in our water … I can’t imagine ordering European flour is going to move the needle.
I buy King Arthur unbleached organiz when I see it — otherwise just whatever. Probably the most healthy thing is just to put it back on the shelf and go buy kale instead but I also can’t live that way.

Heart emoji.