Flour in Canada !!
The last Canadian miller, Robin Hood, has been sold to Americans, and I can't find decent white bread flour any more. All of it that I can find now has miserable gluten content, and all the mass market ones now have ascorbic acid added to try to make up for it.
Has anyone found a Canadian source of good white bread flour (4g per 30 g 'serving' minimum) that doesn't have junk added (other than the legally required B vitamins, of course)?