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Check those frozen French fry labels - so many of them contain wheat flour (aka, gluten!). What other products have you found contain surprise gluten? 👋 Follow me at @goodforyouglutenfree for more content like this. ‼️ Please DM me your tips so I can help keep our community safe. 🙏🏻 | Good For You Gluten Free
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Check those frozen French fry labels - so many of them contain wheat flour (aka, gluten!). What other products have you found contain surprise gluten? 👋 Follow me at @goodforyouglutenfree for more content like this. ‼️ Please DM me your tips so I can help keep our community safe. 🙏🏻 | Good For You Gluten Free
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This trips people up early. For a sourdough starter, the protein content of your flour isn’t a big deal. You’re growing wild yeast and bacteria, not building gluten structure. What matters: – Fresh flour – Regular feeds – Same flour each day Protein starts to matter when you’re baking bread, not when you’re starting a culture. When I bake, I like a strong white like Marriages. For a starter? Use what’s in your cupboard and crack on. Save this if flour labels stress you out.
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