White Flour straight from the Chefstable by Executive Chef Louis Marfoglio

​Flour is a finely ground powder prepared from grain or other starchy plant foods and used in baking. The vast majority is made from wheat. Dough made from wheat flour is particularly well suited to baking bread because it contains a large amount of gluten, a substance composed of strong, elastic proteins. The gluten forms a network throughout the dough, trapping the gases, which are formed by yeast, baking powder, or other leavening agents. This causes the dough to rise, resulting in light, soft bread.
 
Although most flour is made from wheat, it can also be made from barley, buckwheat, corn, lima beans, oats, peanuts, potatoes, soybeans, rice and rye.
Durum wheat is a special variety of hard wheat, which is used to make a kind of flour called semolina. Semolina is most often used to make pasta.
 
15 Small amounts of bleaching agents and oxidizing agents are usually added to the flour after milling. Vitamins and minerals are added as required by law to produce enriched flour. The flour is matured for one or two months.
 

Now here is where it goes bad!
White flour is made from stripping wheat of everything useful, adding synthetic B vitamins, and bleaching it to remove the milled yellow color and increase the amount of gluten the flour can produce.
The synthetic vitamins that are infused into the flour are toxic to the human body. The flour itself is devoid of the fiber, which aids in passing easily through the large intestine. This slow passage gives more time for the useless synthetic vitamins to seep into the body. A person following a diet that regularly includes eating white flour products has an increased risk of developing diabetes.
There are many wheat products available that you can use to replace the flour products. But you need to read the product labels carefully because many of the advertised "whole grain" products on the market are actually made with white flour.
Synthetic vitamins have many detrimental effects to your health and can even be seriously toxic. They are also commonly made from GMOs. That’s right GMO “genetically modified organism”
I really think it’s a bad idea to be consuming synthetic vitamins of any kind or having governments control our food sources and supplies. Especially the low-quality vitamins dumped into most white flour and pretty much most processed packaged foods. For this reason, I do recommend avoiding “fortified” white flour. Aside from being a great source of easily digestible, metabolism-supporting starch, white flour doesn’t have a whole lot more going on with it, nutritionally.