Some American bakers and home cooks are turning to French flour, believing it creates tastier, airier pastries and breads, particularly baguettes, croissants, and brioche. Many say this imported flour doesn’t trigger their usual gluten sensitivities. They attribute the difference to French flour’s slightly lower gluten content, various wheat varieties, and the way it is processed.
Chef Justin Ward, who sells three types of French flour in the U.S., explains that American flour can have more gluten, making French-style recipes turn out denser. Yet, scientists like Columbia University’s Armin Alaedini caution that there is little concrete research confirming that French flour alone reduces gluten-related symptoms. Variations in carb types and additives, along with differences in processing, might also influence how people react.
Despite the higher cost of French flour, some bakers see it as an “affordable luxury” that boosts both flavor and texture in baked goods. They also enjoy perfecting technique and telling family and friends that they’re using imported flour. However, not everyone sees immediate benefits: some who try it for gluten sensitivity continue to have issues, suggesting that French flour isn’t a guaranteed solution.
Ultimately, the allure of French flour lies in taste, texture, and the excitement of recreating favorite French treats. Whether it genuinely helps with gluten sensitivity remains unproven, but for many, the experience of baking with flour from French mills, and the delicious results, are worth the extra effort and expense.
Source : https://www.wsj.com/arts-culture/food-cooking/french-flour-baking-gluten-wheat-8aeba9a5?st=KL8eSy
