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Well, french bread and sourdough only contain unbleached white flour, yeast, some water...
This bread containg wheat gluten and cultured wheat flour, along with the safer unbleached flour. I assumed that these are more whole grain than is safe...in fact, that's why the changed the bread, to increase the fiber content.
Also, the cereal looked too high in insoluble fiber to have as a snack since it is 3 grams IF and only 2 grams SF.
I don't know...I was just didn't think they sounded safe.
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White flour is still made from wheat! There is no difference between unbleached flour and unbleached wheat flour. If it is whole grain then it says so. Pretzels always say wheat flour, along with most bread. I'm sorry to be facetious but I have never seen a field of "white".
I know this stuff is confusing and this is a question that is asked pretty often. People are suddenly reading labels and seeing everything says wheat and thinking it is unsafe. I hope this makes sense. 
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Okay, I get that white flour is still wheat, but then why did they separate the unbleached wheat flour from the cultured wheat flour? That makes it seem like they are two separate types of wheat...one is unbleached wheat and one is regular wheat...as in wheat bread.
And vital wheat gluten is safe? That's not IF either? I'm just trying to understand so that I am better able to go to a store and buy a product and know it is safe. I wouldn't have known any of these 3 products were safe based on what the current labels say...I'm a bit new to reading all these labels and trying to understand the food industry!
Maybe I should stop trying to understand this and just eat the bread!  And no, never seen white wheat fields!
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the fact that the bread is still called country white bread. On a label like that it tries to sound all healthy and organic. I am not sure what cultured wheat flour is but if it is whole grain than it says so. Besides we can still eat IF in SF based food and someone like Beth must eat IF because of her chronic C. So a bread that lists SF flours first and then later has something that sounds IF would be wonderful! Like putting dried fruit in your oatmeal. In fact I think a bit of IF in baked goods is a very safe way of getting IF. I try to get some with every food I eat. If I bake, I put 1/4-1/2c whole wheat flour in there on purpose or dried fruit/nuts.
If you go back to that Rudi's site for instance and look at the other breads the unsafe ones are first of all brown in color and they all list whole wheat first on the list and then some are terribly IF and have seeds and cracked wheat and nasty stuff like that. So avoid stuff called whole grain or multigrain or anything brown.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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That's why gf bread is made so differently and often tastes so different. I'm guessing that maybe they specially cultured (grew) some wheat so the flour came out with extra nutrients....and that's why they called it cultured wheat flour and not just flour.
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