Organic flour

Organic flour is from wheat and other grains that are grown without chemicals; the designation ‘organic’ for flour is not standardized because it varies from state to state.

According to the United States Department of Agriculture (USDA), products labeled ‘organic’ may likely contain a lower level of pesticide contamination that conventionally grown foods: but there is not an absolute guarantee that they are completely free of pesticides.

Organic flour is grown and stored without the use of synthetic herbicides or insecticides. No toxic fumigants may be used to kill pests in the grain and no preservatives may be added to the flour, packaging or food product.

Organic flours have their benefit and nutrition but are heavier and drier to bake with. They simply do not have the gluten, i.e. body sand structure, on their own to provide the loft and crumb the people accustomed to when baking with white flour.

These organic grains greatly benefit when combined with some unbleached all-purpose flour, which provides structure to baked goods.
Organic flour