Friday, August 14, 2009

No Name All Purpose Flour

Don't be deterred by the health warnings. (who complains about too many nutrients anyways?)

No Name All Purpose Flour has never done me wrong. It's high flour content is a godsend for those working on recipes based on this ancient staple. Make yourself a cake, or some bagels, or a damn focaccia! It's all good.

For all intents and purposes, flour is flour. I still feel better buying the more expensive No Name brand over the weird stuff that isn't even labelled in English. Sorry, Saudi Arabia, but I don't even think that wheat grows there. What's the deal, are you selling synthetic flour now?


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