Hello. I am looking for organic white bread flour. Your reviews seem to show this being a good bread flour, is this a good bread choice?
578488
I have made biscuits and muffins with it and they turned out great. I haven't made bread with it though.
578489
I bake a lot pastries, cheese pies, cupcakes, soft cakes with nuts and fruit and it is really remarkable flour. However i have not baked a bread. This one is very soft flour so really not sure. I see people use another one for bread thats sold in 25pound bag but is whole wheat, brand Great River Organic Milling and i am planing to order the same but for bread once i buy the bread machine :) hope this helps
578490
I like it - it works up well and has a good flavor. I would hope that any organic wheat is good - it has to be 100% better than the GMO stuff!
1895195
I love semolina bread! I made 50/50 and added a little more sugar ( to make the same taste as our local bakery semolina loaf) and it turned out great ) I have a recipe for 100% semolina flour bread, didn't try it yet.
917539
I have had much success using this flour for baking bread, I use a traditional recipe and oven bake my bread. I do not use a bread machine.
992135
Since Great River Organic Pastry Flour is ALL I use for baking, I have to say it is great. I made 2 loaves of Irish soda bread last month using this flour and it was great. The texture of the outer crust was a bit chewier than white flour, but other than that, it turned out great.
309932
This flour is extremely fine. I would use flour for bread. I like Pillsbury, by Gold Medal us also ok. I make all sorts of bread, including Italian, with no problems. I used thus flour for Italian Cream Cake and it was beyond delicious.
2240375
Try it from your store first if you have doubts. My experience is that it has a whole grain texture. I like it.
766343
Personally I would NEVER use any Self Rising cake flour...why? because you cannot control the "rising" part of the ingredients. How old are they (will they rise well)? do they contain aluminum? etc. Myself, I use only the Swans Down Cake flour sold by the case here on Amazon - I find it to be fresher (date on package) than in my store and sold at a much better price, then, add my own "rising ingredients" as per the recipes. You can always Google the appropriate amounts to use for cakes or look for similar recipes on Epicurious.com lets say to see what is used w/o self rising flours. Hope this helps. Personally I would NEVER use any Self Rising cake flour...why? because you cannot control the "rising" part of the ingredients. How old are they (will they rise well)? do they contain aluminum? etc. Myself, I use only the Swans Down Cake flour sold by the case here on Amazon - I find it to be fresher (date on package) than in my store and sold at a much better price, then, add my own "rising ingredients" as per the recipes. You can always Google the appropriate amounts to use for cakes or look for similar recipes on Epicurious.com lets say to see what is used w/o self... » Read More Personally I would NEVER use any Self Rising cake flour...why? because you cannot control the "rising" part of the ingredients. How old are they (will they rise well)? do they contain aluminum? etc. Myself, I use only the Swans Down Cake flour sold by the case here on Amazon - I find it to be fresher (date on package) than in my store and sold at a much better price, then, add my own "rising ingredients" as per the recipes. You can always Google the appropriate amounts to use for cakes or look for similar recipes on Epicurious.com lets say to see what is used w/o self rising flours. Hope this helps. « Show Less
368906
Hi, as an experienced baker, I would advise this way. You can not use bread flour for everything. It is only for bread/bagels etc. Anything that needs high protein/high gluten which equals chew. I imagine you could use it for sauces, but I don't. I use Wondra for sauces. I use GREAT RIVER MILLING's whole wheat pastry flour for baked goods such as cookies, cakes, nut breads and it works BEAUTIFULLY, you can not even tell it is WW flour. If you have kids, they will never know any different. I don't think I've used their regular wheat. I did buy some WW Bread flour that I did not realize had part of the bran removed, but I will not buy again as my customers want Whole Wheat. Hi, as an experienced baker, I would advise this way. You can not use bread flour for everything. It is only for bread/bagels etc. Anything that needs high protein/high gluten which equals chew. I imagine you could use it for sauces, but I don't. I use Wondra for sauces. I use GREAT RIVER MILLING's whole wheat pastry flour for baked goods such as cookies, cakes, nut breads and it works BEAUTIFULLY, you can not even tell it is WW flour. If you have kids, they will never know any different. I don't think I've used their regular wheat. I did buy some WW Bread flour that I did not realize had... » Read More Hi, as an experienced baker, I would advise this way. You can not use bread flour for everything. It is only for bread/bagels etc. Anything that needs high protein/high gluten which equals chew. I imagine you could use it for sauces, but I don't. I use Wondra for sauces. I use GREAT RIVER MILLING's whole wheat pastry flour for baked goods such as cookies, cakes, nut breads and it works BEAUTIFULLY, you can not even tell it is WW flour. If you have kids, they will never know any different. I don't think I've used their regular wheat. I did buy some WW Bread flour that I did not realize had part of the bran removed, but I will not buy again as my customers want Whole Wheat. « Show Less
368907
This type of flour is best suited for making loaves of bread. Bread flour is usually denser than say pastry flour. But I have made vegan chocolate chip cookies, brownies, and cakes with this whole wheat bread flour and they came out very well. I wouldn't use bread flour for sauce thickening, nor cakes. The batter/dough would come out a little too dense. I hope my answer helps.
661853
I'm not sure about it, this is probably a question that should be asked to Great River directly. In the package there is no mention about the flour being milled to order, nor in the description of the product on amazon, nor in the website of the company, so I really think it is not the case. BUT I've been buying this flour for over a year, it has always arrived in perfect condition, and the bread that I bake weekly with it smells wonderfully and it is always delicious. In my opinion the freshness of this product shouldn't really be a concern, it is expensive but a very good flour!
1775014
Yes, it's a white flour. It's meant for baking bread. I was quite happy with it.
980406
I use this flour as bread flour. It has a higher protein content than all purpose flour and produced a wonderful texture in my breads. You do not need to add wheat gluten.
1202110
I was looking for a sandwich-bread alternative and came to this recipe. The writer recommended this specific brand of coconut flour. http://empoweredsustenance.com/paleo-sandwich-rounds/
1276159
It is finer, but not less nutritious. All Purpose is used (or, at least *we* use it for...) Pie dough, Pizza Dough and everything other then bread. You can use it to substitute a little bit of bread flour when you are low, as well. Alone, it doesn't make a good loaf of bread, it is more for the things other then bread, like pastries. Essentially they are both Whole Wheat (Whole "White" Wheat might be different or even have whitening agents in them, like having been bleached), they just serve different purposes.
1196385
I have been using this to bake bread, combined with other flours, no problem. It's not that the gluten is added, rather it is that some types of wheat berries have a naturally higher gluten content, making them better for bread baking. Thus the naming of the flour as "bread" flour. The recipe I use can be found, with video, at my blog titled "the nature of brown whyte"Hth,Holly
1388512
It is not as heavy as regular whole wheat flour so it rises better. You can read the details of how they make it so on the Great River Organic Milling website. The flour has wonderful flavor and makes great bread. I usually substitute a couple tablespoons of gluten for an equal amount of the flour when I use it in 100% whole wheat bread to insure a good rise.
1251843
I didn't see mention of that on the label. I didn't find it to be anything special in the bread I made. King Arthur is your best best and easy to find.