Unbleached high gluten white flour perfect for artisan breads, rolls and pancakes.
**Product is processed in a facility that contains wheat**
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Posted by Anna on 18th Apr 2017
The first time I made French dips with this flour I had to make myself another one. I couldn't get over how delicious it was. Then it dawned on me that it was the flour making it so good. I will never go back to buying rolls, or bread for that matter because this flour is the best I have ever tasted. You won't regret trying it. Texture is excellent and I found I need to add just a little more water since it's very dry.
Posted by Lauren on 9th Apr 2017
Follow-up after using this flour since late Feb 2017: Although I'm busy 24/7 with deadlines, I reward myself with 1 to 2 baking sessions per week. I'm about to try sub rolls again for the fourth time (at least). Each effort turns out better than the previous one, whatever the recipe... Last week, I wowed myself creating a sandwich loaf that was totally delicious, had great crumb, and looked beautiful, too! I probably didn't bake it quite long enough, but not a biggie. I pop my bread or rolls into a toaster-convection oven, rather than a regular toaster, and that works great. I'm about to order more of this flour as I'm getting seriously low on it.
Pizza, sub rolls, sandwich loaf, biscuits, scones - you name it! I'm having a blast. Hand mixing & kneading dough is like cross-training for my pottery wheel lessons - both are coming along fabulously, but only the bread is edible. I'm totally thrilled with my bread making - thank you Montana Flour!!!!
Posted by Sandy on 14th Mar 2017
Well for the last two years, I thought I was gluten intolerant. I tried store shelf organic flours but had stomach and joint pains after using in my baking. So I gave up on wheat. Have never loved gluten free. Then I saw posters making comments about how commercial flours were processed with chemicals. I did my own research and, oh my gosh, they are poisoning the public. I am not gluten intolerant, I am chemical intolerant. I have baked with this flour 4 times now and have had absolutely no adverse reaction. I am a customer for life. Thank you MFG. My baked goods came out perfect.
Posted by Lauren on 28th Feb 2017
I'm teaching myself to bake bread - I could do a stand-up routine about the perils of mistaking Celsius for Fahrenheit so that my yeast was being boiled instead of doing its bubbly fermenting gig - OMG how stupid can I be!!!! Then, baking loaves that should be registered as lethal weapons as a result of my C vs F dyslexia... BUT fortunately I realized the error of my ways before the Montana Organic Unbleached white flour arrived.
I have baked at least 4 times with Montana: a loaf of english muffin-y bread that came out better than my wildest dreams - it was also the first time I ever experienced and understood the meaning of crumb in something I baked, and some rolls that taste better than they look! Today I made pizza dough and a small batch of biscuits - both absolutely fabulous. The biscuits weren't beautiful - I'm still learning, but tasted delicious. The pizza dough was so easy to knead and the rise on it was lovely. I'm very excited about bread-making - bread is my comfort food, and I grew up outside Philadelphia where there were great Italian bakeries.
Thank you very very much and I look forward to ordering from Montana again and again and again!
Posted by Unknown on 18th Jan 2017
I made an overnight fermentation sourdough with this flour. Nice stretchy dough with minimal kneading. Very good flavor.
Posted by terry on 22nd Oct 2016
This product has no equal, dough is more workable, good flavor, great packaging and fast shipping, And did I mention healthy, So from the wild wild west, This flour is the best,
Posted by Jim on 5th Oct 2016
Baking for 50 years, after 1000 loaves of bread, MFG 100% organic unbleached white is my flour of choice. Sourdough, pizza, bagels. It is all in the chew.
Posted by V Clark on 15th Apr 2016
I made the mistake of trying a different brand of organic flour...Needless to say I learned the hard way--don't mess with the best.
This flour is finely milled and works up well in yeast bread. The bread has a very fine grain even when mixed with whole wheat flour. This flour created firm loaves when used in quick breads like Amish Friendship Bread.
I will use no other flour.
Posted by Scott on 10th Apr 2016
I recently discovered Montana flour and purchased 25 pounds of their white kamut. It was so good that I decided to try their unbleached white wheat.
It too, is superb just like the kamut. I only make sourdough bread and the loaf that results from this white flour is the very best of its type that I have ever made.
Buy with confidence.
Posted by Unknown on 8th Apr 2016
I love the flour from Montana Flour & Grains. When we eat a lot of pizza or a couple too many slices of bread we don't feel bogged down or sick any more. We call it a 'gluten bomb'. This flour digests well and doesn't gum up in your guts... SO GOOD.
Showing reviews 1-10 of 23 | Next