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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Re: "white flour"
And no, never seen white wheat fields!
