Banned Ingredients Still Allowed in the US

potassium bromate…flour conditioner?

“I can eat bread and pasta in Europe without any issues.”

Have you ever said this or heard someone else say it? Well, there is something to it.

Check out this article in Food Revolution which highlights products that have been banned or highly regulated in food in places like the European Union, Australia, Canada, China, etc. but still allowed and used in the US.

Some specifics:

Dough conditioners. Chemicals potassium bromate and azodicarbonamide are added to flour to increase rise and strength. They are possible human carcinogens and as such are banned in China, India, Brazil, Europe, and Canada. They continue to be used in the US.

Herbicides, insecticides, and fungicides. Some products in this category are banned in other countries due to risk to human safety, yet are still applied to food in the US. Namely, glyphosate (RoundUp). If your wheat was sprayed with Roundup prior to harvest as a desiccant, it may be that glyposate in your bread or pasta giving you a belly ache. Roundup was not intended for human consumption.

Whole Wheat Sourdough Sandwich Bread

Photo: The Perfect Loaf

This tried and true classic is the perfect vehicle for whatever kind of sandwich you can dream up. Check out the full recipe from The Perfect Loaf below.

 
 

THIS RECIPE IS MADE BEST WITH OUR:

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Organic Whole Wheat Flour 3lb
$7.25
 

Fresh Milled Whole Wheat Walnut Sourdough

Is there any smell more tantalizing than that of freshly toasted walnuts? The only thing better is when it’s paired with the smell of freshly baked bread! Check out this Whole Wheat Walnut Sourdough recipe from Maurizio Leo of the Perfect Loaf below.

 
 

THIS RECIPE IS MADE BEST WITH OUR:

IMG_5592.jpg
Organic Whole Wheat Flour 3lb
$7.25
 

BReAD LAB! Sourdough Loaf

Sourdough bread takes about 24 hours to make, from start to finish. But most of those hours are resting time for the dough—and for you—while the microbes do their work to make bubbles and build flavor. Check out this recipe for a straight forward sourdough loaf from WSU’s Bread Lab!

 
 

This recipe is made best with our:

IMG_5592.jpg
Organic Whole Wheat Flour 3lb
$7.25
Quantity:
Only 5 available
Add to Cart
 

Amy Halloran’s Perfect Pancakes

A part of what makes Amy’s pancakes so delicious is the emphasis on stone-ground whole-grain flour (you can purchase a bag from us here). The freshly milled taste results in a malty-sweet cake that needs no more than a swipe of butter and a whisper of maple syrup. They’re not a vehicle for toppings, and command all your attention. Check out the full recipe from The Kitchn below.

 
 

THIS RECIPE IS MADE BEST WITH OUR:

IMG_5592.jpg
Organic Whole Wheat Flour 3lb
$7.25
Quantity:
Only 5 available
Add to Cart
 

"A house is not a home if there isn't bread in it."

Flour Trip--an article by Dayna Evans

“‘[People] want the vegetables fresh. They want the salad fresh … They even bring fresh roses back home.’ So why do we settle for purified enriched white flour that’s been languishing on the shelf?”

“Can I buy local chicken? Can I buy local honey? But nobody is thinking local flour. Flour has just always been there.”

“One global crisis was enough to prove that many of the systems we rely upon are dangerously fragile. More regional control could give some of that [security] back.”

“[W]hole-grain flour is more nutritious than products made with white flour; whole-grain foods are more filling and are easily digested by people with gluten sensitivities; the flavor, the taste, the every little thing is better with non-commodity flour.”

“‘This year, the hard wheat that everybody grew had a little bit of a cinnamon smell to it,’ he explained. ‘It’s just the variety, the climate, the water, the soil, it’s what happened this year. Last year it didn’t taste like cinnamon. Next year maybe it’ll taste like lemon. It’s in your dirt, it’s in your environment.’ The flour, as a result, was special.”

There are many reasons to rethink flour and the regional grain economy. Check out one author’s reconnaissance and reflections. Flour Trip by Dayna Evans

eater.com

Inland Northwest Artisan Grains Podcast:

Unpacking the Grain Shed

A brand new season of Artisan Grains from Idaho Foodworks and Univ of Idaho with the first espisode featuring Hillside Grain!

Welcome to the first episode of "Field to Flour" where we talk with Brett Stevenson, owner of Hillside Grain in Sun Valley, ID. Listen along as Brett shares her story of discovering and incorporating artisan grain varieties and milling into her family's grain operation. Listen here or wherever you get your podcasts.

Simple Sourdough Focaccia

The beauty of this bread is that you can make it with little effort. First, mix the dough in the morning, then let it rise during the day, and finally bake it just before dinner. If you have a ripe sourdough starter, salt, and olive oil, you're hours away from golden focaccia—and all the wonderful olfactory impressiveness therein—baking in your home oven. Check out the full recipe from The Perfect Loaf below!

European Wheat vs. American Wheat: What's the Gut's Reading?

Have you heard of, or experienced yourself, a difference in digestibility of bread or pasta in Europe vs the US? Before you forgo American wheat products check out this article.

Many of factors can influence digestibility, including what happens in the field, mill, and bakery. For example, glyphosate (Roundup), which is widely banned in Europe, can be used as a desiccant on wheat prior to harvest in the US. The residual glyphosate can be problematic in the digestive tract. Trying different varieties of wheat and sourdough breads may also change the digestibility of wheat.

Rebuilding food and health one grain at a time.

 
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