Francine Farine de Ble Tous Usages - French All Purpose Wheat Flour - 2.2 lbs (2 Of PACK)

Like that it is less glutenous and easier to work with than American flour. Tastes good for desserts and bread.

This flour is different, too bad United States does not have this type of flour probably wouldn't have so many gluten and sensitivities and allergies. A BIG difference in baking. Will buy again.

Very pleased. Seems to give me better results than any combination of King Arthur AP and bread flour, my previous standard, when making baguettes and French boules. Will buy again.

Very good flour !! It’s from France . It’s not processed like flour in is in the USA

Perfect flour for making bread or anything else I suppose but since it’s from France, it’s a better quality(and a different type of wheat). I had no bloating or gluten issues with this one. And it’s delicious.

Great product and a good substitute for American wheat

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 friend who has to stay away from traditional flour as it does not agree with her digestion. She uses this flour instead and does not have any problems. I bought this to be able to make baked goods for her. I felt it worked well in the different applications I used to for baked goods. I would have to experiment more with sourdough baking though as I did have trouble with timing as it rose when I made a traditional sourdough loaf and ended up over proofing the loaf I made. I think it just would require different timing than I was used to with traditional flour.