US Flour vs non-US flour
Here the situation,
I have tried store US flour and it does not go well with me and my daughter. I am ok with other Country flours.Never tried small US mill flour.
I grew up in Italy and travel the world, including France and Switzerland. Found great baguettes in France (mostly) and Italy (good breads in general) and yes...Kenya and Canada (Montreal). Italy has tons of breads because there are French and German speaking regions that got breads from their "mother countries". So infinite choices if you can travel (in particular in the North). I would say 200 varieties of breads. Anyway, never being sick with flour goods in EU and Canada. Same my daughter...we can go back and have bread, pasta, patisserie, etc and be fine. Although, not in US. Pasta must be made in Italy (which costs more) and bread flour is usually Caputo or Granoro (made in Italy), otherwise we have stomach pains.
I saw few comments here about the same issue...my QQ is: what do you use in US? I can try T55 French (not organic though) and Type 0 Italian (hard to find my fav type 1 which I would rather use) but is there any good flour in US that does not give you stomachache for this "country specific" flour intolerance?
Note: I am not looking for gluten free flour!!