baking with flour without glyphosates

monique278

Hi everyone,

Anyone know of sources to find flour or make flour that does not have glyphosates? I learned that in Italy, pesticides are banned so getting flour from Italy was recommended.

Any other thoughts or recommendations?

Thanks,

Monique

LaurieLovesLearning

@monique278 I know Italy grows a type of wheat that is celiac-friendly. It is an older type of wheat. I didn't realize that they banned pesticides.

I think in today's world, it is next to impossible to find anything without this agricultural chemical. If I am remembering correctly, scientists have found traces on high mountains and in arctic regions. Our best path is to find reduced glyphosate as you are trying to do.

I know that Europe/the EU used to ban it (so you might want to double check the information you have about Italy from other sources), but have let it in within the last 5-10 years. I know of nowhere in North & South America where you won't find any. A place would have to be very isolated to be clean.

Even organic can have drift, sadly.

I wish I could help you. Maybe someone here knows something that I don't. I'd prefer a world without the agricultural chemicals. It would be healthier for all.

Torey

I'm of the same opinion, unfortunately.

You can buy organic and that will lessen the amount of glyphosates but I don't think you can eliminate the product entirely.

Although, now that I have said that. On a google search I found this company that tests its products for traces of glyphosate. They are selling 4 different types of flour and a variety of other products; granola, bread, oatmeal and cereal.

https://onedegreeorganics.com/our-story/

Lisa K

You can check Jovial products and also here is a link to Einkorn.com which has both flour and grains that are organic. www.einkorn.com

LaurieLovesLearning

@Torey That's an interesting find and one to kee in mind.

I do find it fascinating that in the list of farmers, many from Canada are a bunch of Mennonite names out of (mostly) northern Alberta. Perhaps farmers are a bit "cleaner" in their practices more north? 🤷‍♀️ In Manitoba, even as far north as Swan River, the use of ag chemicals is big. I don't know if there us much for grain growing further north as lakes & bush tend to take over.

Testing is one thing, but in the case of the honey, you'd have to remember how far a bee can fly and have no sprayed fields within that area to truly claim to be organic. I do know as well that drift isn't just the visible drift. Smaller particles can & do travel quite far from their source.

kbmbillups1

I second what @Lisa K said. I buy Einkorn from jovialfoods.com. Sprouts carries a small bag now as well.

I agree with what everyone said about it being difficult to find anything without some amount of glyphosate. Sadly, it's in everything even our water is what I've heard. You get a much lesser amount by eating organic most times. I try to buy organic.

monique278

Thanks for all the information given! I am curious to know more about Einkorn flour. I have never baked with it. How different is it in terms of taste for example. Are you able to substitute equal amounts from regular flour in recipes?

monique278

Just curious, does anyone here find organic grain and mill their own flour? If yes, can you write about your experience with this.

LaurieLovesLearning

@monique278 Where are you located? This will change the source that we can give you for Einkorn sources.

As for grinding our own flour, we do this. We have done organic, but right now are being gifted grain otherwise. Both grind and bake the same.

I started with a white buns recipe and did full whole grain. It turned out to be flat, super dense, extremely tough on the outside & only good for soup dipping. My husband liked it and wishes I remembered how to recreate my "flop." 🤣 I had been so devastated at the time & wanted to give up (I didn't), but he still mentions wanting it.

What I have found is that some recipes can only handle 1/3-1/2 freshly ground flour and the remainder needs to be white. Some of my recipes can convert fully. My advice is to substitute half and adjust from there. Write down the changes in pencil on your recipe.

Tips: Adding too much flour when punching breads makes it tough. Humidity can change the amount of fresh flour you use in a recipe. Measuring by weight is generally recommended, but I just go by feel. 😀

I only grind what my flour mill container will hold at one time (WonderMill). You can refrigerate it to keep it from going rancid if you don't use much at a time. We don't usually have that issue in our household. As soon as grain is ground, it starts to lose nutrition as it oxidizes. Keep that in mind. Cold water helps get the bread dough off your hands, bowls & utensils.

I'm sure I've got more tips stored somewhere in my brain, but that's all I've got at the moment.

kbmbillups1

@monique278 Einkorn is a little different from regular flour. It has very little gluten in it but isn't gluten free. My daughter who eats GF can eat it with no issues. It also doesn't affect blood sugar so I make bread and pizza dough with it so my husband can eat it.

I have a linen couche that the bread dough sits in for 30 minutes to soak up some of the water from it before baking the bread in a covered clay baker. Recently, though I've been cheating and just adding an egg whenever I make either bread or pizza dough and everything has turned out really well. I have made cheddar biscuit buns with it which turns out nice and tasty. Regular buns turn out nice too but it's kind of like playing with very mushy dough. There are a lot of recipes out there to try. It's also much more expensive than regular flour.

monique278

Thanks for the tips about grinding flour and EinKorn flour. Sounds like a lot of trial and error with the grinding flour! Maybe I will just stick with trying to buy organic flour but I also want to try the EinKorn at some point.

Lisa K

@monique278 Einkorn.com has 6 sample recipes and you can check out Melissa K. Norris website, she has some info on Einkorn.

dipat2005

I have wheat that was dry pack canned back in 1996 (organic) that doesn't seem to make me sick. I also did the same with white wheat and spelt. I bought it through a coop at the time and moved with it. It is in #10 cans.

Thanks for the information on where to get this kind of flour.

annbeck62

I use one degree sprouted spelt flour and have been really happy with it.