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Reply to ""good" flour"

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]But the thread about American bread told me American flour was bad! [/quote]

+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[/quote]

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. [/quote]

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. [/quote]

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. [/quote]

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