I am very sensitive to gluten, but have noticed after a month eating bread made with organic King Arthur flour that I may be able to consume it without problems. I wonder if my problem is actually chemicals being added to non-organic flour. I'm super excited with the possibility of eating bread after so many years. I hope I'm really able to eat it as I have noticed! Probably worth noting that I tried eating a dish with some random non-organic flour the other day and I instantly had a bad reaction.
I can eat organic wheat products after reacting to conventional wheat for almost 10 years~~!!!!!!!!!!!!!!!!!!!!!! FINALLY I can eat organic wheat and not have red rash on face and feeling so sick! Curse round up and their profit for their poison!
American, employee owned company that strives to do the right things for, land, farmers and consumers. You can tell the difference in taste and texture. At least my neighbors can. The difference between good. And when are you going to make more? And no, I have no affiliations with them.
This being made in the US I was skeptical… I’ve been gluten-free for 11 years last year. I started eating organic sourdough here and there when I could find it and two days ago, friend of mine made some amazing bread with this flower and I muscle tested to see if it was going to bother me and my body said it would be fine… I felt totally fine and nourished! My partner is also very gluten sensitive and it did not bother him at all!? Amazing.
That's fantastic to hear Alieona! We always advise people to do what's best for their own diet, but we're glad to hear that our products have expanded you baking horizon! Thank you for sharing and happy baking! -🍰Grace
This video really says little about how organically produced wheat is better than conventionally grown grain. Non-organically certified methods can solve the same mentioned problems more economically and produce the same healthy product in the end, at a price anyone can afford.
Hi Alfred! This is just a short video, you can find more information in this blog article: www.kingarthurbaking.com/blog/2021/07/30/organic-flour-is-about-more-than-baking-its-the-future-of-farming -👩🍳Morgan
I see some packages have 11.%, or 12% gluten-formed protein words. What does this mean? is this gluten-formed protein (gluten-free is healthy) healthy?
So there are two major kinds of protein in wheat: glutenin and gliadin. When you mix your flour with water and knead the dough, these to proteins combine to form gluten, which is the protein that gives bread dough the strength it needs to rise well and form that wonderful texture we all know in love. As to whether it's healthy, it's as healthy as every type of protein for the vast majority of folks! There are some people who have medical conditions that make it unsafe for them, so they should obviously stay away from it. But that's similar to any other ingredient that people might have an allergy or sensitivity to. Hope that helps clarify! -👩🍳Kat
I can eat organic wheat products after reacting to conventional wheat for almost 10 years~~!!!!!!!!!!!!!!!!!!!!!! FINALLY I can eat organic wheat and not have red rash on face and feeling so sick!
