This is a two-fold question.
1. Is flour in France Enriched?
2. Is it possible to get unenriched flour in the US? If so, where?
Suffer from IBS and can't really eat bread here in the US but when I went to Paris I ate bread and felt amazing. Dr is guessing it's the enriched flour here in the US. I am all for making my own bread as I LOVE to cook but have realized ALL flour seems to be enriched and some don't say they are but are. Help would be greatly appreciated.