Thanks Allie for this good information. I like the idea of the white wheat flour. I do not mind paying extra especially for these good reasons. I have noticed that the Albertsons where I shop stocks King Arthur flour so I am going to purchase some next trip!!

Thanks Christy, hope you get to visit King Arthur someday, would love to take you myself!!! I’ve used King Arthur Flour for as long as I can remember. Part of it is probably my New England roots, that I grew up using it. The wheat for King Arthur Flour is all grown in North America, and their big claim to fame is that their flour is “never bleached, never bromated”, also not genetically modified. They don’t unnaturally whiten their flours, and they don’t add in potassium bromates, which is apparently common in the flour industry.

“Potassium bromate, commonly referred to as simply “bromate” is a slow-acting oxidizer, contributing its functionality through out the mixing, fermentation and proofing stages, with important residual action during the early stages of baking. The primary concern regarding the use of bromates in baking is its demonstrated link to cancer in laboratory animals. It was first found to induce tumors in rats in 1982. However, since 1991, instead of banning bromate outright the FDA, with somewhat limited success, has merely encouraged bakers to voluntarily stop using it.” (That info. about bromates comes from the King Arthur site.)

I’ve always felt good giving this flour to my family, and it’s always given me excellent results, so I guess that’s why I’m willing to pay a little more. I also love that there are so many different KAF flours available at the store and on-line. I don’t even know what they’re all for, but I’m slowly learning. I especially like the King Arthur white wheat flour and have been using it for the last few years. I use it often in place of regular white flour. It behaves similarly to white flour in recipes, but with the nutrients of a wheat flour.

Thanks Jesse and King Arthur Flour, can’t wait for our next visit!