Tag: French flour

According to expert bakers, many people with gluten sensitivity report better tolerance for French baked goods. This phenomenon is rooted in several factors that explain why French flour has less gluten than its American counterparts.

According to a Wall Street Journal report, some U.S. bakers are switching to French flour following anecdotal reports that it causes fewer gluten-related issues. So, is French flour healthy, and does it live up to the hype surrounding its purported benefits?

Despite containing wheat, many individuals with gluten sensitivity report experiencing fewer digestive issues when consuming baked goods in France. This phenomenon prompts the question: Is French gluten different from its North American counterpart, or are other factors at play? The answer lies in a combination of factors, from the wheat itself to the processing and baking methods.

According to the Food Fortification Initiative, a significant portion of industrially milled wheat flour worldwide is fortified with micronutrients, but this is not the case in France. The simple answer to the question, 'Is French flour fortified?' is no, it is not, a key distinction that reflects a different culinary philosophy and set of regulations compared to many other countries.