Organic Bread Flour

Organic bread flour is a type of wheat flour specifically milled to have a higher protein content than all-purpose flour. This protein, when mixed with water, forms gluten, which gives dough its elasticity and structure. It is made from hard wheat varieties and is certified organic, meaning it's produced without synthetic pesticides or fertilizers.

Manufacturers use organic bread flour primarily in baked goods where a strong gluten network is desired, such as breads, rolls, and pizza crusts. Its high protein content helps create a chewy texture and allows dough to rise well. It is also found in some pasta products that benefit from a firmer texture.

Organic bread flour is a staple food ingredient and is generally recognized as safe by the FDA. It is a source of carbohydrates and some B vitamins. While it contains gluten, which is problematic for individuals with celiac disease or non-celiac gluten sensitivity, it is not associated with other significant health concerns when consumed as part of a balanced diet. Regulatory bodies have not set specific upper intake limits for flour itself.