Need help finding a brand of flour that is actually European

I've heard other people say this too. Not sure how easy it is to import large bags of flour or how long it will last. You might also want to consider buying whole grain wheat berries from Europe and grinding your own in a flour mill of you are buying in bulk. Would stay fresh longer. Just an idea.

After reading your post I decided to look into why certain types of wheat are less allergenic than others. Apparently one specific wheat variety is best. Einkorn. I had never heard of it. It is grown usually on smaller film farms in Europe but also in the U.S. These sites have some good info (including recipes and discussion of different gluten allergies and intolerances) and links for buying if this is what you're looking for.

Www.einkorn.com

www.thehealthyhomeeconomist.com/the-4-reasons-why-im-switching-to-einkorn-wheat/

Yes, you can get it in the US. In fact, there are other European flours available online. Just google.

Be advised, though, that these flours have more gluten than American flours. I'm not sure they will solve your problems.

ME TOO!!! I am like your DH! I think we're kind of like "canaries in the coal mine!"

My acupuncturist once told me that she got really sick eating wheat and other grains in USA but had no problem in Italy and France.

I had to give up wheat 10 years ago, 5 years later I was eating Gluten-free (consuming lots of rice and corn in lieu of wheat) and then had to give up all grains. My inflammatory responses calmed waaay down. Debilitating allergy symptoms half of every year became 5-10% of what they had been. When I accidentally consumed a small amount of wheat, I was literally a zombie, unable to function or think, for 3 solid days!

However, while in Poland for 18 days a few months ago, I decided to do a little experiment. I ate a tiny amount of bread one day and had no adverse reaction. The next day I had two pierogi and nothing happened. By day 4 I was eating bread or pierogi at every meal! Cakes too. NO PROBLEMS!

Three months later I was in a European Deli near my home and decided to try some bread and pasta imported from Germany. Success! Also purchased rye crackers from Finland. I can eat all of them. Today I made soup with pasta imported from Italy (got it at Trader Joe's) and again - no problem!

I think people like your DH and myself are ultra sensitive to the chemicals used in our food production here in North America. Roundup is sprayed on crops before harvest, and I believe that preservatives are often added to the grains. It can't be healthy for anyone!!

I have never tried to buy imported flour... but I might now. I highly suggest that everyone reading this who thinks they have no problem with wheat or other grains to try to sub European products for the grains grown and processed in USA.

Watch out for stuff from the UK. I have just read on BBC news that the UK has just approved adding folic acid to flour.

It hasn't been approved yet - just that the Scottish government is considering going ahead alone with adding folic acid to flour but the Westminster government Department of Health has not yet made a decision on the matter yet regarding the rest of the UK.

Scotland Could Add Folic Acid To Flour

Complicated, I know.  

Thanks for the info BarbaraUK I don't know much about folic acid except the recommendation to increase intake pre/during pregnancy.....Do you know why they may want to add it?

Interesting, thank you!

Yes, which Barbara kindly posted after I had asked the question:smile:

Eta - I obviously missed the link in the post just prior to that.

jovialfoods.com

DH buys einkorn from jovialfoods.com

Be aware, though, that you cannot always simply substitute einkorn for your typical all purpose flour in recipes because of the gluten differences. However there are plenty of einkorn recipes out there you can use instead.

No worries

I went gluten-free for inflammation, too. But now, off the wagon,
my allergies are berserk and my eczema is back.

I had been off all my allergy meds, had no sinus issues, and no
rash while g-f.

I bought a 2 lb. bag of the Jovial all-purpose Einkorn flour to try.