|Barked: Thu May 1, '08 9:14am PST |
|I'm extremely allergic to most grains and starches (everything except, oddly, wheat), so I've spent a lot of time looking at the backs of bags of flour.
"White" flour (or all-purpose flour) is usually a combination of wheat and barley flour. "Wheat" flour, by definition, only has wheat in it.
You can get both bleached and unbleached wheat flour as well as bleached and unbleached "white" (all-purpose) flour. Some of those combinations may simply be a little harder to find than others.
For unbleached wheat flour, I believe that King Albert is a readily available brand that offers this option. Any unbleached option is going to cost more (as will any of the alternative flours listed above) but, if you are really keen on avoiding bleached grains, it'll be worth it. Personally, I find that unbleached flours make tastier backed goods.
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