Is this flour glyphosate free and pesticide free?

My understanding is Italy does NOT use glyphosate - but as for other pesticides I could t answer to.

Has anyone with a gluten sensitivity tried this flour?

Hi, I started buying/using this flour after learning more about my own gluten intolerance. I get very sick from gluten, bloated, my face swells, triggers migraines. Recently I watched a documentary regarding gluten intolerances rise - with all the pesticides used in USA it’s polluted our grain industry & it’s correlated to the rise in gluten intolerances/issues. So I opted to try this flour and was shocked that I have ZERO reaction to it at all. We’ve made pizza dough at least 10x with it, pasta & loaves of bread. I absolutely love it and now have a subscription for it….

Internet research leads to multiple reliable sources that say that T45 = 00.

can this be used in sourdough bread recipes?

This finely ground Italian OO flour is used primarily for pizza and pasta. The flour is very similar to cake flour in the US, but with a higher protein content. If you are making baguettes, then a all-purpose bread flour would be a cheaper alternative.

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POLSELLI Classica, Tipo 00 Double Zero Flour for Pizza, Bread, Pastas, and more, All Natural, European, Unbleached, Unbromated, No Additives, Formulated for a 8+ hour rise, (25 kg) 55 lbs

POLSELLI Classica, Tipo 00 Double Zero Flour for Pizza, Bread, Pastas, and more, All Natural, European, Unbleached, Unbromated, No Additives, Formulated for a 8+ hour rise, (25 kg) 55 lbs

Product ID: 192449564

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Details

Brand
POLSELLI
Item Weight
55 Pounds
Allergen Information
Wheat
Specialty
All Natural No
Package Weight
25.86

⏳Formulated for 8+ hour slow rise

🌾00 soft wheat, premium Italian grain

🔥Bakes perfectly up to 500°F

Description

🍕 Elevate your dough game with Italy’s finest flour—because your pizza deserves the best!

OPTIMIZED GLUTEN STRENGTH - Strong, elastic gluten ensures perfect dough elasticity and rise, ideal for pizza, bread, and pasta artisans.
PURE NATURAL EXCELLENCE - Unbleached, unbromated, and non-GMO—no additives, just the finest European wheat for clean, wholesome baking.
AUTHENTIC NEAPOLITAN TEXTURE - Craft a soft, tender crust with airy bubbles in the cornicione for that true pizzeria experience at home.
VERSATILE CULINARY ESSENTIAL - From home ovens to professional kitchens, bake up to 500°F with confidence—perfect for diverse recipes and long fermentation.
SLOW MILLED FOR SUPERIOR ABSORPTION - Finely milled to maximize water absorption and dough yield, unlocking gourmet flavors and textures.

Classica Tipo 00 Double Zero Flour is a premium Italian soft wheat flour, unbleached and additive-free, designed for an 8+ hour slow rise. Milled near Rome, it offers strong gluten and optimal water absorption, perfect for authentic Neapolitan pizza, artisan breads, and fresh pasta baked up to 500°F.

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