Francine T65 All-Purpose French Flour, Unbleached, 10% Protein, 2.2lb (6-Pack)

We love this flour so much, that we bought it in the larger 6 pack option. However, upon receipt, they were all packaged inside an Amazon plastic sealed bag, but 3 of the bags were opened at the seal by at least .5” inches. After trying to request a refund, was told it’s ineligible. Find a different seller- the product is amazing, but better packaging would’ve helped. the last time I ordered this- the packaging was like regular flour - this time it’s in like a Tyvex type of wrap. Maybe that’s the issue

The fact that gluten sensitive Americans can eat french and Italian baked goods is not magic, it's glyphosate!! The herbicides sprayed on wheat in this country ruin your gut microbiome and cause a wide variety of health issues that most people falsely attribute to gluten. I have been eating gluten again for the past year after many years of being GF and still experiencing stomach pain and this is truly the key. If you can buy products from countries that have banned glyphosate (aka RoundUp, the herbicide most widely used in the world) you will not experience the same effects as eating American wheat products. I have also learned to be careful which oat, corn, canola and soy products I consume because those are also frequently sprayed. If you have been struggling with what seems like mysterious food sensitivities, try being mindful of the products that are sprayed instead of the products with gluten and see if your symptoms subside. I wish this were not the case in this country but at least I can eat gluten again! And remember folks... Monsanto is powerful but public outcry is powerful too. If this rings true for you please spread the word, I would like to be able to eat pastries in THIS country too.

Beautifully sifted and I am happy to know that I’m using something that’s good for me.

I have non-Celiac gluten intolerance in the US but have found that European wheat does not cause the same symptoms as US-grown wheat. This variety of wheat has less gluten content than US wheat, so baked goods that require kneading are more tender than bakes that use US flour (e.g., soft pretzels, croissants). It also absorbs liquids a little differently.

I have a friend who has to stay away from traditional flour as it does not agree with her digestion. She uses this flour instead and does not have any problems. I bought this to be able to make baked goods for her. I felt it worked well in the different applications I used to for baked goods. I would have to experiment more with sourdough baking though as I did have trouble with timing as it rose when I made a traditional sourdough loaf and ended up over proofing the loaf I made. I think it just would require different timing than I was used to with traditional flour.