Flours, the most common false myths

Mistakes are often made in the kitchen due to false myths and popular beliefs, and this is also the case with flour.

We have analysed the most common false myths concerning flours, to try to provide as complete an overview as possible of these beliefs that often lead us to make mistakes that can affect our health.

We will dive into the world of flours and discover how to make conscious and healthy food choices to protect our health and improve our knowledge of this food to increase its usefulness in the kitchen.

Does organic flour perform worse than classical flour?
The differences in the final product are minimal and imperceptible, so the answer is, in most cases, no. However, it must be kept in mind that harvest conditions influence the characteristics of organic flours, which can therefore vary from year to year.
Can it be stored in the refrigerator?
The answer is no. Flour must be stored cool, but in a dry place. The refrigerator is humid, and dries out the flour, promoting the development of mould.
Are all parts of the grain in whole-wheat flour?
Yes, but only in the stone-ground type that crushes the grain. Whole-wheat flour from cylinder milling, on the other hand, is always reconstituted, mixing white flour and bran, but rarely the germ.
Are the blends bad?
The quality of a mixture depends on the flours used. Check the list of ingredients on the label to be sure and aware of what you are buying.
Is gluten always bad for you?
Gluten, except for special health conditions, is not a problem and eliminating it does not directly benefit those who are not coeliac or intolerant.
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