Is Italian Flour Healthier than American Flour?

I made my first homemade bread during the CoVid pandemic. After many failed attempts I learned about flour and gluten. I have also read anecdotes of people finding Italian flour to be less disturbing to their “gluten allergy” guts. It seems like a plausible theory. There is some evidence suggesting that Italian flour might be less processed and contain fewer pesticides compared to some American flours, but the situation is complex: –

Processing: Italian flours are often classified based on their level of refinement, with terms like “00” indicating very fine, highly refined flour. However, this classification primarily refers to the fineness of the grind rather than the extent of processing. Italian law defines these flour types strictly, but this doesn’t necessarily equate to less processing.

Some Italian flours, particularly those labeled as “whole wheat” or “integrale,” might retain more of the grain’s natural components than highly processed American counterparts. However, specific practices can vary by producer.

Pesticides and Herbicides: Italian regulations are generally stricter regarding pesticide use, particularly glyphosate, which is more regulated in the EU than in the US. Some Italian pasta brands have been certified as “Glyphosate Free” or “Pesticide Free,” indicating a commitment to lower pesticide residues.

Glyphosate, a synthetic herbicide patented in 1974 by the Monsanto Company and now manufactured and sold by many companies in hundreds of products, has been associated with cancer and many other health concerns. Glyphosate is best known as the active ingredient in Roundup-branded herbicides, and the herbicide used with “Roundup Ready” genetically modified organisms (GMOs). Many brands of flour in the US are from wheat grown using this dangerous and cancer causing herbicide,

Brands or Sources for Italian Flour:

Caputo: A well-known brand for Italian 00 flour, this Italian Diva is my go-to choice for pizza due to its reliability. The first time I made pizza using a popular American brand, I found the results to be tough and chewy. I tried again and failed after several attempts not realizing it was the brand of flour I was using. I tried cake flour, sifted flour, bread flour, self rising flour, onlly to discover an Italian brand, Caputo Double 00 flour, and successfully made homemade pizza for the first time. It was light, airy and very digestible. I ended up eating an entire pie and not feeling heavy loaded or bloated.

Through this experience, I gained knowledge about flour and gluten. I've also heard stories of people discovering that Italian flour is milder on their sensitive stomachs, which they attribute to their "gluten allergy." It seems like a plausible explanation. I often hear about travelers with gluten intolerance who don't experience issues when visiting Italy. So, I kept using the same brand to make different types of pasta, all resulting in the same fluffy texture. This includes potato gnocchi, a classic favorite both in Italy and here in the United States.

Italian flours are often classified based on their refinement level, with labels like "00" indicating a very fine, highly refined flour. This classification primarily relates to the fineness of the grind rather than the extent of processing.

In my opinion, this flour is ideal if you’re going to be fermenting your dough for more than a day or so. The “pizza a metro” flour works for this as well, but seems to be harder to come by in the United States, while this flour is readily available on Amazon.

So if you’re in the market for a flour that you can use in a no-knead recipe and then let cold ferment in the fridge for several days, this is a great choice.The lower water absorption rate will also ensure your dough is nice and soft without have to overhydrate it with lots of water in your recipe.

Italian laws are typically more stringent about pesticide usage, especially glyphosate, which faces tighter controls in the EU compared to the US. Certain Italian pasta brands have earned certifications like “Glyphosate Free” or “Pesticide Free,” demonstrating a dedication to minimizing pesticide residues.

Granoro: Known for their.or Italian 00 flour, often used in pizza and pasta making. While not specifically marketed as pesticide-free, it’s well-regarded for quality and is made from Italian wheat.

Rummo: This brand has been mentioned in discussions as being available in the US, particularly at stores like Costco, and is known for using bronze dies in pasta production, which is less industrialized.

Online Retailers: Amazon, specialty food stores, or Italian import stores often carry these brands. Look for certifications or labels that indicate organic or reduced pesticide use. When purchasing, it’s crucial to check labels for certifications like “Organic” or specific claims about being free from certain pesticides.

In summary, although there are signs that Italian flour could be healthier because of reduced processing and fewer pesticides, these advantages largely depend on the brand, the particular product, and the farming methods of the wheat employed. Always check product details or certifications for the most precise information.