Why Use Organic Baked Goods?
Some will say that baking with organic flour is personal preference. It’s for people who are more environmentally conscious or care about what they are putting into their body. Others will tell you that baked goods made with organic flour taste better. That’s really up to the individual to decide.
However, there are some things to consider about using organic flour in baking. A study by Organic Center found that organic wheat that was grown in pesticide free environments developed more robustly, allowing them to draw in more minerals from the soil. This caused them them to be healthier and more nutritious for consumers.
Another reason cited in The Huffington Post involves so-called “Frankenwheat” which is simply the hybrid, crossbred wheat that makes up most of what we consume on a daily basis.
Non Organic:
- Much larger gluten proteins
- A great deal of starch that can have adverse effects on the body
- Can be extremely fattening
- May contain margarine or hydrogenated fats
- Often contains potassium bromate added as a dough conditioner (as causes hormonal imbalance)
Organic
- Not genetically modified
- Smaller gluten proteins that are more easily digested
- Less starch
- Less fattening