Test Kitchen Chronicles: Part Two

Flour Power: Why We Traded American All‑Purpose for Italian Flour

Why We Started Questioning American Flour

We’ve always taken pride in our clean‑ingredient approach, but after hearing rumblings about overly processed U.S. flours, we wondered: what’s really hiding in our white flour? It turns out that most American all‑purpose flours are chemically stripped, bleached, and “enriched” with additives and even sprayed with glyphosate before harvest to force uniform ripening. The result? A coarser, nutrient‑depleted flour that can pack a heavier gluten punch.

Wheat 101: Red vs. White, U.S. vs. Europe

Wheat itself is naturally rich in fiber, B‑vitamins, protein, and minerals but the U.S. processing pipeline often robs it of its goodness. Here’s what our flour experts walked us through:

• Wheat varieties

  • Hard red wheat (common in U.S. All-Purpose Flour) clocks in at 11–13% protein. Fantastic for chewy breads but for cakes and muffins, too much gluten can make them tough.

  • Soft white wheat (the backbone of European flours) sits around 8–9% protein, yielding a naturally tender crumb.

• Milling & chemicals

  • Glyphosate use: Many U.S. farms apply glyphosate to wheat fields pre‑harvest to even out moisture, leaving tiny residues on the grain that remain through milling.

  • Bleaching & enrichment: After stripping out the bran and germ, U.S. mills bleach the endosperm with benzoyl peroxide (or chlorine dioxide) and then “enrich” it by adding back synthetic vitamins. European mills skip the bleach and use air‑flow aging that does the whitening over weeks, and leave most of the grain’s minerals intact.

• Gluten content, explained

  • What is gluten? It’s the network of two proteins (gliadin and glutenin) that develop when flour is hydrated and kneaded, trapping gas bubbles so dough can rise. When flour is processed to pack in extra gluten, it can irritate sensitive stomachs and lead to uncomfortable digestive upset. For someone with celiac disease, even tiny traces of gluten can trigger severe symptoms.

  • U.S. all‑purpose typically measures 11–13% protein (and thus gluten). That high percentage builds a very strong, elastic network perfect for chewy breads and pizza crusts, but in cakes and muffins it can over‑develop, leading to toughness or a “rubbery” texture. This is why we always hand-mixed our batches, especially in cookies. 

  • Italian flour clocks in around 8–10% protein, delivering just enough gluten for structure without overwhelming delicate batters. Less gluten means lighter crumb, more tender bakes, and often, fewer digestive complaints for those sensitive to heavy gluten loads.

  • Why more gluten in U.S. flour? American milling favors hard red wheats (easier to grow in the U.S.) high in protein to meet broad baking needs. In contrast, many European flours blend soft white wheats and slower milling to target specific uses (like baking flour and bread flour).

By understanding these wheat varieties, milling methods, and gluten levels, we saw why European baking traditions yield lighter, more nutrient‑rich results.

The Italian Flour Difference

After diving deep into research, we sourced an Italian-family mill (real flour experts since 1923!) to bring home their finest flour:

• Ultra‑fine grind: Silky‑smooth texture that absorbs liquids evenly for perfect rise.

• Naturally white: No bleaching just pure endosperm that retains natural minerals.

• Balanced gluten: Gentle enough for tender bakes, yet strong enough for structure and easier to digest.

Test Kitchen Results

Putting Italian Flour through our paces:

• Cookies: Crisper edges meet a tender center. No extra chemicals needed!

• Carrot Cake Muffins: Noticeably lighter, yet still moist and satisfying.

• Gentler on tummies: Even friends who once avoided wheat are happily snacking on our new batches.

(Full disclosure: I’ve battled my own digestive quirks—and surprise!—I can now enjoy these Italian‑flour recipes without discomfort.)

What’s Next: Expanding Better‑For‑You Baking

We’re thrilled to announce that Italian flour is now our go-to for every traditional recipe (from muffins and cookies to cakes) bringing that silky texture and perfect structure to every recipe.

Don’t worry, our gluten-free line isn’t going anywhere. We’ll continue using the same carefully sourced, ingredient-first formulas you trust so those with extra-sensitive needs can still enjoy Love Less Sugar treats. No compromises required.

Whether you follow a gluten‑free lifestyle or simply love cleaner ingredients, you can count on Love Less Sugar to deliver better‑for‑you treats that never compromise on taste.

FAQs About Italian Flour

Why did you switch to Italian flour?
Italian flour is finely milled, easier to digest, and produces lighter, more tender baked goods.

Is Italian flour gluten-free?
No, it still contains gluten. But its softer wheat makes it gentler for many people compared to standard American flour.

Do you still offer gluten-free options?
Yes. We bake gluten-free treats using separate tools and careful prep to reduce cross-contact.

Curious how Italian flour makes a difference?

Try our Baked Goods, baked with finely milled flour for lighter, more tender results.