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trinifin

Anyone tried flour from Finland?

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What is the difference between American flour and wheat flour from Finland? When we lived in Scandinavia my wife could eat bread with wheat flour. We moved to Texas six years ago and my wife became severely intolerant to wheat. She can't have the smallest crumb without a reaction. She gets bumps and severe abdominal pain.

Anyway, we decided to have some wheat flour shipped from Finland. My wife has baked bread and cakes with the flour from Finland now, and has not had a reaction as yet! Yes, she is still careful. She is afraid to overdo it and suffer, but so far she has been doing OK. 

She has also met others that have been able to tolerate European flour, but not American. My wife has also tried other European flour, but still experienced problems, so there seems to be something different about the Finnish flour. It contains gluten, but I believe that the gluten content may be slightly lower, while the flour is top quality and makes awesome bread and cakes.

 Also food grown in Finland are some of the most wholesome you can find anywhere. 

I am interested in finding out if anyone else have a similar experience. My wife is continuing to bake with Finnish wheat flour and seem to be able tolerate it.  

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My understanding is that some wheat has lower amounts of gluten.  If you have Celiac, that doesn’t matter.  But if you don’t have Celiac but have another issue - like a FODMAP problem- that might be OK.  

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Thank you for the feedback!

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Two things this could be but first a disclaimer, if your celiac, any wheat regardless will still slowly destroy your intestines and cause reactions, same with any gluten grains. It might be less traumatic but your still going to slowly poison and kill yourself eating it.

Flour in America is grown and processed in a way that removes fibers, and has a higher gluten content, the texture is "preferred" for doughy baked goods. European flour is less processed many times, higher standards, and in many cases a different and less modified strain is used that can have a lower gluten content in the proteins.
I recall reading several articles about places in Italy using older strains of einkorn which is a different species of wheat from the standard. I know many places of Europe breed the wheat to avoid the "sticky dough" texture while wheat in America is cross bred to have said texture and specifically a higher gluten content.

There is also the American standard for harvesting wheat......spray the fields with round up to make them dry up for easier harvesting.....Not even joking watched them do it to the fields on 287 between Waxahachie and Ennis south of Dallas.

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