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Wheat is the grain of choice from which bread flour is milled. This is because wheat contains more gluten, a type of protein, than other grains.

All sources of wheat and gluten: Bread, pasta, rolls, cereals, baked goods, noodles, soy sauce, and anything with wheat flour, enriched wheat flour, whole-wheat flour, or multigrain flour in its ingredients list. Most oatmeal contains gluten unless it explicitly says “gluten-free” on the label.

6. Wholemeal – This flour is sometimes called wholewheat flour, and is often seen as the most healthy as it contains the whole grain, whereas a brown flour contains around 85%, and white flour 75–80%.

Hard or durum wheat, Triticum durum, grano duro, is the hardest variety of wheat. High in protein, durum’s hardness mustn’t be confused with what we consider ‘hard’ wheat in English, that is, high-protein bread flour, but rather refers to the fact that it is stubborn and resistant to milling, eventually reducing to a granular texture the colour of

Starchy root vegetables: White potatoes, sweet potatoes. Non-gluten-containing unprocessed grains: Buckwheat, rice (brown, white, wild), millet, quinoa, sorghum, teff, gluten-free oatmeal, non-GMO corn or popcorn. Oats do not naturally contain gluten but are frequently contaminated with gluten as they are processed in facilities that also handle wh

Muitos pães integrais atualmente disponíveis no mercado — se não a maioria — são feitos com uma nova variedade de trigo branco duro desenvolvido pela ConAgra.

strong white flour makes white bread and adding wholemeal flour makes brown bread. The clue to wholemeal flour is in the name; it contains the whole, fibre-filled wheat seed. In white flour, the bitty husk is filtered out.