Flour is not flour anymore

[Anonymous]

Anonymous wrote: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.

This. I pay more for food and flour without all this extra crap in it. It's worth the extra few bucks, and we can cut our spending somewhere else.

[Anonymous]

This is why I’m using gluten free flours.

[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.

LOL they had a big recall for Ecoli or something.

[Anonymous]

Anonymous wrote:This is why I’m using gluten free flours.

Just this morning I made a coconut loaf and I have everything ready for GF waffles.

[Anonymous]

Anonymous wrote: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.

This.

[Anonymous]

Anonymous wrote:Try mixing your gold medal 5-10% by weight with potato starch.

Or buy King Arthur.

[Anonymous]

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

It's amylase. It breaks down the starch. Normally malted barley produces it.

[Anonymous]

Hm. Barley is a northern crop and 2019 was a very bad year for northern crops due to wet spring, cold summer, and wettest fall on record in many areas, with badly delayed harvests and blizzards dropping 2 feet of snow in early October when the harvest issues meant a lot of crops still in the fields. The reason for adding malted barley flour is to add 2 enzymes that enhance yeast activity. Grain buying/selling/milling is a complicated business because crop conditions affect protein, moisture, etc but milling needs to produce as consistent a product as possible. I don't know but wouldn't be surprised if adding the malted barley flour is something that happens some years and other years not.

[Anonymous]

That explains why my bechamelle sauce requires a lot more flour that it should.

[Anonymous]

Is it odd that I’m mid 50s and wouldn’t know what to do with flour? I feel I’ve missed out on something I didn’t know about.

[Anonymous]

I like King Arthur for bread, but I think White Lily is best for baking cakes and cookies (and biscuits, of course). White Lily is soft wheat and has a lower protein content.

[Anonymous]

I like KA, too, but lately there’s been a very enthusiastic flour seller at the farmers market with a variety of great things to try and suggestions to go along with the flour. I finally understand what numbers mean with grains — higher numbers are in general more highly processed.

[Anonymous]

It just dawned on me. I think it was last year maybe the year before there was a massive increase in the sale of barley so much so that beer people started experimenting with alternative additives to make their beer.

Could be why the flour has turned. Greedy SOBs do anything to keep their money. Even if it makes us sick. I too have a problem with gluten. My husband won't eat what I buy gluten free. He says it tastes sweet. Even the pasta I buy. He made me throw my gluten free rice away. He just did not like the taste.

Maybe one day soon we'll find out the real reason food companies made crap for us to consume. Little population control. Evil bastards.

[Anonymous]

Anonymous wrote:Hm. Barley is a northern crop and 2019 was a very bad year for northern crops due to wet spring, cold summer, and wettest fall on record in many areas, with badly delayed harvests and blizzards dropping 2 feet of snow in early October when the harvest issues meant a lot of crops still in the fields. The reason for adding malted barley flour is to add 2 enzymes that enhance yeast activity. Grain buying/selling/milling is a complicated business because crop conditions affect protein, moisture, etc but milling needs to produce as consistent a product as possible. I don't know but wouldn't be surprised if adding the malted barley flour is something that happens some years and other years not.

The malted barley flour helps with the browning of baked goods. I have stomach sensitivity to it, as some others do, so I seek out flours without it. I don't know why they took it out, but I did notice and started buying it exclusively.

[Anonymous]

Anonymous wrote:

Anonymous wrote: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.

This.

There has to be something to this. I’m 35 and detected an intolerance to wheat/gluten through an elimination diet and reintroduction. It’s not celiac or anything but I have clear symptoms when I eat it. And this is new to maybe the last year or so. I have no other allergies. What the flip are we eating...