Unlike refined white flour, whole wheat flour has a shorter shelf life thanks to those oils, which can spoil and impart a bitter taste to your bread. For those who prefer using freshly-ground ...

enzymes that keep bread soft for a great like “protease, carbohydrate, or oxidase; and antimicrobals to help inhibit the growth of mold on the loaf and stretch the shelf-life of the bread.” ...

Gluten-free (GF) breads and flours often contain less natural fiber and more fat than gluten-containing counterparts, with ...