FrancineFarine de Ble Tous Usages - French All Purpose Wheat Flour - 2.2 lbs (2 Of PACK)

I broke down and bought this because European wheat is supposed to be so much healthier! It made me a beautiful sourdough loaf. It was moist inside, beautiful on the outside, and tasted yummy too! The only thing is, I used SO much more flour than with American flour. I suggest using less water/liquid in your recipes when using it.

This flour is definitely worth a shot if you have trouble digesting regular breads and desserts. It has become a kitchen staple for me. The flour is smooth and has no problems in baking and tastes great. It's reliable. I have used it for breads, pizzas, cakes, cookies, and plenty of other pastries.The packaging does its job well. I have never had it broken or leaking on arrival.I struggled finding a flour that worked for me. I was suspected to have I.B.S., but have confirmed after baking with this flour that that is not the case. It looks like a lot of wheat farmers use Glyphosate, a type of pesticide that can make people pretty sick after consumption. This flour doesn't have glyphosate, making it a true game changer for someone avoiding most foods out of an allergy or intolerance scare. This is a high quality flour that I definitely recommend trying out.

This flour has a wonderful texture. Since it’s from France my first recipe naturally had to be a batch of crepes. They came out beautifully!I love that I’m not having the miserable reaction I typically get with US flour. Bonus points for that!

Like that it is less glutenous and easier to work with than American flour. Tastes good for desserts and bread.

I made a tried and true recipe of brioche rolls for the first trial of this flour. It turned out a very soft dough that needed nearly half a cup more flour to reach a consistency ready for the first rise. After punching down it was again quite sticky, so I tried not to add any more than was necessary to turn it out into a ball and place in a greased bowl for overnight rising. This morning at 4:30 I did the shaping and last proofing. By 6:00 this flour produced the most beautiful, airy, incredible rolls. The texture is velvety, the rise is 25% higher, and the flavor is perfect. I'm going to stock Francine Farine from now on!

I subscribed to this product for a long time. Originally, it came in paper bags. One day, I noticed small black bugs as I was making a dough. The product started to come in plastic, more air-tight packaging. I thought that there would be no more problems with the small bugs. One of the those packages also has the small little black bugs. I have canceled my subscription and will be looking for a different product. I loved using this flour, but had to dump out an entire bag in the trash. I have no other issues with any other flours in my pantry.

If you are "gluten hostile" as I've been accused of being, this flour will help - somewhat.grown and produced in France where the number of chemicals that can be used on their crops, it helps!

Great, better quality than American flour.Recipe from a French website that worked better for me than the top rated online American recipe :- 500 g of T45 flour- 300 ml of water- 1 packet of baker's yeast- 2 teaspoons of saltINSTRUCTIONS1. In the bowl of your stand mixer fitted with a dough hook, add: the flour, yeast, and water. By hand is fine too.2. Knead for about 15 minutes. If necessary, add more water or flour. The dough is ready once it starts clinging to the dough hook3. After 15 minutes, add the salt and continue kneading for another 15 minutes. The dough should pull away from the sides of the bowl and be elastic.4. Leave the dough in the bowl. Cover the bowl with a clean towel and let the dough rest for 2 hours at room temperature. The dough should double in volume.5. After resting, on a floured work surface, knead and punch down the dough (press on it with your fist).Optional: for better flavor, let it rest overnight covered in the fridge6. Form a single ball of bread dough. Remember to use flour to easily lift the dough from the work surface.7. On a baking sheet lined with parchment paper, place the bread and let it rest again for 50 minutes. If you left your paste overnight in the fridge, also take it out 50minutes before to cook.8. Preheat the oven to 250°C (482°F).9. Once rested, use a pair of scissors or razor blades to make slashes on the top of the bread and sprinkle with flour.10. Bake the bread and pour about a glass of water into the oven's drip tray so the bread becomes crispy.11. Bake for about 20 to 25 minutes until the bread is golden brown.