INSTRUCTIONS: Store in air tight container or bag in a cool, dry place.
INGREDIENTS: wheat flour enriched (niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), malted barley flour, ascorbic acid (a dough conditioner) CONTAINS: wheat
Processed in a facility that uses milk, eggs, fish, shellfish, wheat, nuts, and soy.
* V= Vegan, VEG = Vegetarian, DF = Dairy-Free, NF = Nut-Free, GF = Gluten-Free
penelope allen (verified owner) –
An excellent flour! I’ve compared it to two other popular flours in a blind taste test and the hands down winner was this flour.
MEG Trausch –
Brenda Santiago (verified owner) –
Absolutely the easiest flour to work with! Can use when making bread or cake! Love!! Can’t go back to store bought flour.
Susannah (verified owner) –
I have been making bread for my family for years. I used this flour and it’s as if the bread I made was superior in texture and taste. Who knew flour could make a difference.
J Martin –
This European-style flour is easily tolerated by gluten-sensitive folks in our family (I cannot speak for true Celiac Disease folks though). We use it in pie crusts, breads, cookies- everything you would need a good flour for. I have yet to be disappointed!
Kristina (verified owner) –
I only recently learned of a gluten sensitivity … with this flour I can bake again! The is the best flour I’ve ever used.
Teresa Simmons (verified owner) –
I discovered this flour after taking the baguette class. I couldn’t believe how tender and tasty my bread turned out. Now I use this flour for everything.
Bobbie (verified owner) –
The best flour I’ve used. Produces great loaves and an amazing flavor! I use it for my sourdough starter as well.
Kathleen (verified owner) –
Best flour for making sour dough baguettes. Crispy on the outside, squishy on the inside…full of flavor!
Susan (verified owner) –
Didn’t think it was true…that there could be one flour that could be used for bread flour, pastry flour, all purpose flour, and even if you were sensitive to gluten. I was wrong, I use this for baguettes (not as good as the French Kitchen’s, but good), chocolate chip cookies (buy the kit and get the recipe!!!!) sourdough bread, it works for everything!
Suzanne Core –
I LOVE this flour (and the yeast)! I took the bread baking class twice and now I’m pretty good at making baguettes and dinner rolls at home. I love doing it. It is therapeutic in the best of times and especially so now. And my neighbors love when I do it, because I always share! They think it’s fabulous bread! They are right! All my neighbors’ ears perk up when I say “I’m baking today!”
sadie welsh (verified owner) –
Wonderful flour! My gluten sensitive husband can eat my baked goods again with no problems. This seems very similar to the flour we would bring back form Europe. So fluffy and the difference it makes in breads is pretty amazing. I’ll never go back to store bought US flour. Thank you for making it available to the public!