Obvious is the bleached and unbleached wheat flour bags we used for years. AVOID! However, there are many other wheat flours you may have ingested over the years based on their taste and texture to your products such as pastas and baked goods. The list of wheat flour names to avoid is numerous. Depending on where you live in the world different wheat varieties dominate. Two wheat flours I was beginning to enjoy were Spelt and Kamut. As a home “from scratch” cook, I had perfected the chocolate chip cookie with just the right amount of added Spelt flour. It yielded for me the perfect taste and texture cookie. Always seeking increased nutrition in my diet, I discovered the increased value of Kamut to replace rice and pasta.
Listed wheat ingredients to avoid (you label reader!): semolina, durum, bulgur, couscous, farina, emmer, farro, einkorn, triticale, dinkel – just to name a prominent few. Of course you won’t be fooled by bread flour, cake flour, bleached flour, all-purpose flour, self-rising flour or pantry flour. They are wheat flours – avoid!