Is Gold Medal Flour Non-GMO?

Wheat flour, malted barley flour, niacin (a B vitamin), iron, and thiamin mononitrate are the ingredients (Vitamin B1) Produced from GM maize is riboflavin, a B vitamin and vitamin B2 (folic acid).

Is Bromated Gold Medal All-Purpose Flour Available?

High Gluten Gold Medal All Trumps Flour Bleached, Bromated, Enriched, and Malted 50 lb 5.0 stars out of 5. Read reviews, where the overall rating is 5.0 out of 5.

How organic is Gold Medal flour?

What Is Special About Gold Medal Flour? The Montana State Department of Agriculture has certified Gold MedalTM Organic flour as organic in compliance with the USDA’s organic standards, guaranteeing that it was grown and processed without the use of artificial pesticides or chemical fertilizers.

Is Gold Medal flour unbleached?

The practical and adaptable Gold MedalTM Unbleached All-Purpose Flour is available unbleached and prepared for use. It has the power to elevate high-rising yeast breads and the finesse to provide the ideal texture to a batch of cookies.

What makes bromated flour illegal?

Potassium bromate, a common oxidizing agent used in commercial baking to fortify and enhance dough and encourage rising, is included in bromated flour. Potassium bromate is an ingredient in some types of flour sold in supermarkets for domestic consumption. Studies conducted in the 1980s indicated that bromated flour promotes numerous types of cancer in laboratory rats, which has led to concerns regarding the substance. Because of this, the International Agency for Research on Cancer classifies potassium bromate as “probably carcinogenic to humans,” and several governments, including those of the European Union, Canada, Brazil, Peru, and China, have prohibited bromated wheat.

The FDA has urged bakers to voluntarily quit using bromated flour in the United States, but the majority of them haven’t. As long as potassium bromate doesn’t exceed.0075 parts per 100 parts of the flour’s weight, or 750 parts per million, the FDA continues to approve the use of the flour. The only other restriction on the use of bromated flour is a Californian rule that mandates a store notice on any baked goods made with the ingredient if they contain more of the chemical than a predetermined amount. Because of this, the majority of bakeries in California now use flours devoid of bromate.

As the dough bakes, potassium bromate is meant to be cooked out of the bread, eliminating any potential health risks. However, some of it might not, and any quantity you consume could be hazardous. Ascorbic acid has been used in place of potassium bromate by some manufacturers since it offers the same baking benefits without the associated hazards.

Over ten years ago, many major grocery chains that produce their own baked goods made the switch to non-bromated flour, including Pepperidge Farm, Pillsbury, and Best Foods, Inc. (brands include Arnold and Entenmann’s). Look for “potassium bromate” or “bromated flour” on the ingredient lists when purchasing commercial bread or baked products. Products containing them should be avoided.

Some well-known flour brands, like Gold Medal, provide both bromated and unbromated goods. (The General Mills website has a list of these.) Bromated flour and potassium bromate are listed as “inappropriate ingredients for food” on Whole Foods’ website, and the company does not sell any products containing them. According to what I’ve read, bromated flour may be used to make some fast food rolls and buns. It’s also supposedly a common ingredient in pizza dough. (Some major companies, including Pizza Hut and Domino’s, don’t employ it.)

How can I tell whether flour has been bromed?

One variety of bleached flour is bromated flour. To increase the rise and increase the suppleness of the dough, it has been given a potassium bromate treatment. Bromate, however, has been classified as a category 2B carcinogen by the International Agency for Research on Cancer (IARC). It can result in cancer in a variety of animal organs, including the thyroid, GI, and kidney. As a result, it poses a risk of cancer to people as well. However, because bromate flour gives the dough greater flexibility and improves its rise, many commercial bakers utilize it. For the same reason, some amateur bakers also utilize bromate flour.

The use of potassium bromate is forbidden in a number of places, including China, Australia, Canada, and Europe. Bromate flour is not forbidden in the US, nevertheless. In fact, bromate flour makes up the majority of all-purpose flour varieties sold in US supermarkets. Some US states do not require labeling. However, it’s best to check the flour label and stay away from bleached flour. Potassium bromate has the E-number E924. Additionally, you should stay away from items made with white or enriched flour and choose rye, sprouted, or whole wheat bread instead.

Is Gold Medal flour quality?

Until Cadwallader Washburn brought his Superlative Flour to the First Millers International Exhibition in 1880, Gold Medal Flour was known as Superlative Flour. Superlative Flour was assessed there along with flour from millers around the globe. Superlative Flour received the gold prize in its category for spring wheat patent process flour, according to Bakery Online, but Washburn’s lower grades of flour also took home silver and bronze. After receiving this recognition, Washburn made the decision to rebrand his flour from Superlative to Gold Medal and started sending it out in August 1880, just a few months after the First Millers International Exhibition was over.

The recognition from the awards and the branding helped Washburn, and Gold Medal Flour saw an increase in popularity. The brand became well-known for its marketing initiatives throughout the following century as a result of its popularity, and other millers were motivated to emulate Washburn.

Which flour is non-GMO?

We want to make things simple for you because we realize that GMOs are a hot topic:

1. GMO wheat is not permitted for commercial production or sale in the United States or North America; all Lindley Mills flours are non-GMO.

2. Since GMOs are not included in the definition of organic, any products that are certified organic cannot also be GMO.

2. American farmers are the source of our organic wheat. Because we carefully choose and certify our organic products, our consumers can be sure that when they use Lindley Mills flour, they aren’t consuming GMOs.

What ingredients are in Gold Medal flour?

Ingredients. Wheat Flour, Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Enzymes, Niacin (a B Vitamin), Folic Acid (a B Vitamin).

What about enriched organic flour?

My lips, hands, and a significant portion of my face were covered with crunchy croissant flakes that felt just as crystalline as the sugar coating the golden gluten. Despite having slept for only four hours, my new buddy the baker produced these delectable pastries and sat down to chat with me. Recently relocating from San Francisco to Southern California, she noticed that bakers there place a greater emphasis on whole grain than their Northern California counterparts.

I’m a farmer in Northern California, and I find whole grain breads made by Mike Zakowski and Eli Colvin, which are popular in Sonoma County, to be fascinating. I spend some time in Los Angeles, where I don’t know anyone who bakes 100% whole grain loaves, with the possible exception of Bub and Grandma. Additionally, there isn’t much demand, so they can only produce a few loaves each time. One bakery makes this claim, yet their crumb photographs show unachievable shine and bubble largess for 100% whole grain, and the amount of grain they buy in relation to the number of loaves they produce also shows a difference between what they say and what they actually do. The whole grain movement will be destroyed if they hide their number and business tactics from customers. What other baker of whole grain bread could possibly compete with this farce? How will they be able to identify real bread?

In San Francisco, however, mixing whole grain and sifted flour is not frowned upon. They have high expectations for the upsurge, and whole grain adds flavor. What is the remaining portion of the non-whole grain?

Using local grain and sifting off the bran and germ is a recent trend among bakers. (Remember that the bran, germ, and endosperm make up a wheat berry. Starch is found in the endosperm, fiber and minerals are found in the bran, and the majority of the amino acids, lipids, and nutrients are found in the germ. The endosperm is then left, which contains flour with a white appearance, a low water requirement, and a lot of sugar and gluten to feed the yeast that leavens the bread.

Additionally, it mirrors the nutritional issues from the 1940s that we studied. People who used refined flour frequently acquired beriberi and pellagra as well as gastrointestinal and skin disorders. Because they weren’t given whole grains, they developed these curable ailments.

Instead of boosting the production of whole grains, the solution was to improve flour. According to US FDA requirements, refined flour must be fortified with iron and the B vitamins folic acid, thiamine, riboflavin, and niacin. I questioned if enriched flour would be a suitable replacement for whole grain when I discussed mixing whole grain and enriched wheat with this baker.

The answer is obviously no. The bran that retains fiber was first removed from the flour by sifting. Wheat’s glycemic index increases as a result of fiber slowing down digestion. (My cousins frequently complain to me about how simple a carb is wheat, but it is only simple because someone simplified it! Wheat isn’t by nature an easy food.) Nutritive oils, potassium, copper, and many other things are not restored, including amino acids. A lack of enrichment is comparable to surviving on emergency food tablets—you get just enough to get by, but not enough to thrive.

Even while I’m relieved that enriched flour cannot be used to replace the benefits of whole grains in a recipe, I was nonetheless interested in the ingredients. What materials are used in the enrichment additives?

After spending a few hours in the university’s nutritional health database, I discovered that ammonia, formaldehyde, and other acids are used to create synthetic thiamine and niacin from coal tar. (This intriguing origin story motivated me to research synthetic vitamin D, which is derived from radioactive animal fat.) The crystalline forms of synthetic thiamine and folic acid are difficult for the body to absorb and can bioaccumulate in sensitive areas like joints and tissue.

Although these vitamins meet regulatory requirements, they are produced using petrochemical and resource-intensive methods that unnecessarily increase the carbon footprint of wheat and may not even be beneficial to us consumers. I also discovered the following things:

  • How are nutrients eliminated so thoroughly? Bleach. Because of this, some flour packets specify unbleached, yet this is still simply a lame cover for flour.
  • Size matters because our body digests and turns carbohydrates into glucose more quickly when the flour is smaller. That’s in part why stone-milled flour, which can be ground to a size that allows for the bioavailability of nutrients without becoming too fine, is preferable to the store-bought roller- or impact-milled flour.
  • Organic flour is devoid because it isn’t enhanced. If you want nutrition, choose whole wheat when purchasing organic flour.
  • Bioavailable B vitamins are significantly increased by fermentation, such as natural-leavening made from sourdough yeast.

Consequently, the response to my initial query, “Is enriched flour enough?,” is “No! When creating bread, we require entire grains that have been stone-milled, are organic, and a lengthy fermentation. So, even though it was delicious and I relished having crunchy carb and sugar flakes on my face, I will only occasionally consume these foods made with sifted and enhanced flour.

Oh, and don’t overlook the importance of farming! The soil’s nutrients, which are created by cultivating soil organic matter, microorganisms, balanced minerals, and high cation exchange capacity, determine the quantity and quality of nutrients in grains. To further simplify the process, this is accomplished through cover crops, livestock rotation, and no-till farming. (View all of the previous and upcoming blog posts) After putting up so much effort to produce carbon-sequestering heritage grains, why toss away all the flavor and nutrients? Do not disrespect my work by throwing away the items I raised for you!

This vast grain structure is still the subject of many questions, including:

  • How was flour enrichment controlled? Is this the sole reason sifted flour caused problems for World War II soldiers?
  • Has the list of enrichment supplements evolved over time? Are they enough to meet our dietary needs?
  • How can whole grains be distributed? That’s why I launched the California Grain Campaign, oh yes. You too can take part in it!

The reason why unbleached flour is unhealthy

Compared to bleached flour, unbleached flour has a higher protein level, making it tougher. You run the risk of presenting baked items that are not as soft and tender as those made with lower-protein bleached flour if you use unbleached flour.

Due to the flour’s light, off-white hue, they will also be duller in color. You won’t notice a difference in the majority of cookies. However, if you are baking an angel food cake, using unbleached flour in place of bleached will result in a cake that is less tender, white, and light.

Bleached or unbleached flour, which is preferable?

Each variety of flour may be better suited for particular recipes because of the differences in their textures.

Bleached flour has a finer grain and absorbs more moisture, making it ideal for baked goods like pie crusts, pancakes, waffles, and cookies.

Unbleached flour, on the other hand, has a firmer texture that can assist baked items maintain their shape a little bit better, making it a suitable choice for yeast breads, popovers, puff pastries, and eclairs.

However, neither variety will materially alter the finished product or require you to change the quantities of other ingredients in your recipe when used interchangeably in the majority of baked items.

In dishes like cookies, pancakes, waffles, quick breads, and pie crusts, bleached flour works well. Unbleached flour works best for yeast breads, popovers, puff pastries, and eclairs.