Loading... Please wait...
Our Newsletter
100% Organic White Flour
High gluten white flour perfect for artisan breads, rolls and pancakes.
**Product is processed in a facility that contains wheat**
NOT A READY TO EAT FOOD
Product Reviews
Showing reviews 1-10 of 41 | Next
-
Pure Organic Flour
Posted by Unknown on 19th Sep 2019
Thank you for providing us with pure, organic flour. It really makes a difference in my baking.
-
Very Satisfied!!!
Posted by Elaheh Derakhshan on 26th Jul 2019
This was the second 25-pound package I have ordered in seven months, not to mention I ordered some other types of flours with which I'm totally pleased. Bread baking with this flour is rewarding, and the result tastes great. I hope they put white Kamut back in the store.
-
Propably my best purchace!
Posted by Petra Pazarentsou on 23rd Apr 2019
I bought recently a 50 pound bag of white organic unbleached flour and i am very pleased with its flavor and texture.I bake bread and pies daily so i think it won’t last as much as i thought!
The shipping was fairly fast although i think that 55$ only for shipping is a bit too much.I ordered from California.
-
The best flour ever
Posted by Barbara Schwarze on 27th Mar 2019
Hands down, the best flour for bread, cookies, and pastries. No question. I wouldn't use anything else.
-
Awesome flour
Posted by Unknown on 12th Dec 2018
We love this flour ...
-
Good for people with Crohn's & other AI diseases
Posted by Unknown on 27th Sep 2018
I agree with all the other reviews about the taste & quality of these flours (I use MF&G unbleached white & white whole wheat).
I have a daughter with Crohn's and AMPS & nothing made with MF&G flours causes inflammation or belly pain, unlike our experience with other flours, even organic ones.
-
Just amazing. They asked me to write a review
Posted by hester on 10th Apr 2018
so, although I wrote one 2 days ago I'm writing another. It's just simply superb, in every way. My starter, which I transferred to all MF&G unbleached white, is going nuts and rising beautifully.
B/c the flour is drier than most (they say that on their page) I had to add more water than usual, but the dough turned silky smooth, with a nice windowpane test and the result was delicious.
I ordered more of the flour 2 days after my bake. Lol.
-
Outstanding flour. Ordering more after I write this.
Posted by hester reik on 8th Apr 2018
I'm an amateur artisan sourdough baker. I've been baking with KA AP and even a hard-to-get French flour. Also flours from Kansas. I've never had anything remotely as good as this flour. It's just incredible. I was wary there was no malt but if you look here: https://imgur.com/gallery/e2BrG you'll see the dough didn't need it. All MG&F flours: 90 % white, 7% rye and ~3% whole wheat. Incredible oven spring. Taste is lovely, with some hint of sweetness balancing the sourdough zing. I've converted my starter to all MG white.... lol.
What a find. Worth the shipping, w/o question
Have
-
Best Ever!
Posted by TJC on 26th Mar 2018
Ordering was easy and came quick!
Well worth the money and is amazing with how it doesn’t change the recipe but enhances the flavor! Love how it is easier on the stomach for those that suffer from gluten free problems. Will definitely continue to purchase this as my regular flour I use now.
-
Makes a great Biga
Posted by Gestur on 22nd Mar 2018
Once again, I’ve only used this Organic Unbleached White Flour one time, to make another favorite Italian bread of mine called Pane di Terni. This bread has, I believe, the highest ratio of biga (preferment) to added-flour of any bread I’ve made. If your biga has great aromatics, you get that same wonderful flavor in this lovely pane. So I first made a biga with this Organic Unbleached White Flour and it turned out smelling richly aromatic, especially given that it was still winter, and as everyone knows, you get the best bighe in high summer. And so I used it to make Pane di Terni: a boatload of biga, Organic Unbleached White Flour (65%) and a whole wheat pastry flour milled from a heritage wheat called Sonora White (35%). This version of Pane di Terni was right up there with the best I’ve made. And it seemed to have a depth to its flavor-notes that went beyond what I usually get with the good all-purpose flour I usually use. That depth of flavor was in full evidence each time I toasted this lovely Pane di Terni. Let’s just say it haunts me still. Finally, I would concur with another reviewer of this flour that it needs a bit more liquid to achieve the same consistency you get from, say, a good unbleached all-purpose flour.
Showing reviews 1-10 of 41 | Next
