Francine Farine de Ble Tous Usages - French All Purpose Wheat Flour - 2.2 lbs (10 Pack)

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.

I have a gluten intolerance but am able to consume this flour from France. Finally, I can make bread that tastes great, and is "real" bread, not gluten-free, which can sometimes taste grainy or have a glue-like consistency. The cost is a little high, but worth it considering having lived without gluten for more than 10-years. I'm so happy with this find!

I'm gluten intolerant but my system can tolerate this flour. It's expensive so I've had to cut back on my baking.

Hands down this is the best flour I’ve ever baked / cooked with. Regular flour is a no go for me, unless I want to be in pain for a week or longer. I’ve used specifically gluten free flour & I’m not a fan. I personally feel GF flour makes everything dense…maybe is just me…? However, this French milled flour is lovely! My gluten intolerance doesn’t jump up & greet me. I’ve baked with it & I can enjoy what I made with ease! I will continue to purchase this flour & have recommended it to everyone I know!The pictures I shared are of sourdough chocolate chip cookies & sourdough seeded crackers.

The media could not be loaded.  I decided to try out this flour for my usual Chocolate chip cookies at Christmas. The flour was so delicate and seemed like it was already sifted. The cookies tasted amazing! I will definitely buy more.

Bought very expensive flour only to discover the seller put fake expiration dates over the real expiration date. NOT cool. I don't use flour that often and it is expiring in 3 months not 9 months as described. No return policy because food. NOT HAPPY !!!!!

I really don’t know how or why this is different than other flour but let me tell you, since I started using it, all my baked goods are turning out PERFECT. Cooking in the expected amount of time, cookies the perfect golden brown and cupcakes the softest ever with the right amount of bounce back! Will never buy another flour again!

I had seen where others who had to be gluten free could tolerate Italian flour due to the way they process their wheat so I decided to try it out. I can have bread again-the good squishy kind because of this because it does not hurt me! I do feel like I limit what we use it for because of the price of this flour. I’m thankful I get to have things again that I have missed.

Klasse Mehl mit guter Backeigenschaft für orginal Franz. Baguette

My son brought French flour home for me last year and the baguettes I made using it were incredible. I have been making baguettes for years and these were so much better!However receiving broken packages where the flour is spilled out and repackaged by Canada Post and accompanied by an apology from them is not helpful, given the price you have paid for it. It was VERY poorly packaged.Our foods in NAmerica are so full of additives and preservatives that many people with "gluten intolerance" actually do not have it - they are allergic to the additives. My neighbour has IBS but when she went to France at spring break and ate everything in sight, she had no problems. But when she ate in the Toronto airport on her way home, she immediately became ill.I have started buying organic flour from a local flour mill and the artisan bread I make using that flour does not cause her to have IBS symptoms! It also makes the best bread I have ever made and I have been making bread for 40 years.So how can you have IBS in Canada but not in France?Buying directly from a mill that grinds their own flour is a solution. Only downside is you have to refrigerate it because there are no preservatives. Small inconvenience!

Tres bien

i love it so much, i wish it would come back at a better price point

Nothing better than flour from France! It's the best!