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?
