Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
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Why I only Bake with Flour from Poland

Ola Rokita05 August 2018Comments (31)

First reason:
hard versus soft wheat

I love using European flour! More than half of U.S. flour is made from the hard red variety. In Poland on the other hand, majority of wheat is the soft type.

The main difference between the two types is gluten. The hard red type of wheat popular in the U.S. contains more gluten than the soft European type.

Second reason:
Roundup use in the U.S.

In addition to the differences between European wheat versus the U.S. kind, is that in the U.S. wheat is grown and harvested differently too. In many cases wheat farmers soak their wheat fields in Roundup in order to kill off mold, speed up harvest, and produce a higher yield.

Roundup contains a very harmful active ingredient called glyphosate. In several European countries the use of Roundup is banned. However, this doesn’t mean all European flour is safe. Several European countries, like Italy import a lot of wheat from the U.S. and so the probability of traces of glyphosate in some Italian flour is very likely as well.

Cumulative effects of Roundup traces
in our foods

The herbicide industry claims that glyphosate is minimally toxic to humans. However, just because a small trace of glyphosate or Roundup might not harm you, the cumulative effect can have serious health effects in the long term.

If you think about it, wheat flour is in so many foods we eat every day. Such as breads, cereals, pasta, soups, sauces, puddings, even some yogurts and ice cream. Eating these foods on a daily basis means you’re probably systematically ingesting more glyphosate than you think.

The effects are slow to notice, and today you may not be aware of the impact this toxic wheat has on your health, but as your body is systematically exposed to this dangerous chemical, eventually you may start feeling the effects.

Glyphosate has damaging effects
on your digestion

Glyphosate found in Roundup disrupts the healthy flora and lining of your intestine by killing healthy bacteria in your gut. This bacterium is essential for healthy digestion and is the foundation of a healthy immune system.

When your immunity is weakened, you are prone to get sicker easily. Many doctors already recommend for patients to regularly take probiotics to help build healthy gut flora and immunity. But this might not be enough to fight off the effects of this harmful toxin in so many foods we eat every day.

The World Health Organization has declared Glyphosate to be carcinogenic. It has also been linked to autoimmune diseases, obesity, diabetes, and even Infertility.

Choose flour that’s not treated
with Roundup

The bottom line is that I would avoid eating wheat-based products made from bleached and enriched U.S. flour. Not to mention that in addition to ingesting traces of Roundup, the enriched and often bleached flour, causes even more harm to your health over time.

In order to continue enjoying bread in my diet, I now bake my own bread at home made only from European flour, especially one from Poland. And over time I noticed many positive effects on my health and how much happier my gut feels today.

That being said, if you already have celiac disease you probably already avoid gluten that’s found in wheat-based products. And, eating European flour in this case will not make a difference.

But if you’re feeling like something is off with your gut, I strongly recommend you try baking with European flour to see if after a few days of eating only your own bread made with this flour, and avoiding store-bought wheat products, you notice a difference in how you feel.

Give it a shot and follow some of my bread recipes to help you out!


You should also read: Baking Bread at Home and Why it’s Good for You

{ 31 comments… read them below or add one }

Karin September 30, 2018 at 07:59

Where can I find the polish flour in the USA?


Ola Rokita October 1, 2018 at 22:32

Karin, For those in Chicago or New York City, Polish flour is easy to find. However, in most of US cities it’s not readily available. I’ll send you a private note on how you can access it. Thanks for your question! Ola


Deborah February 11, 2019 at 07:37

Your website is truly a work of art! All your recipes are well laid out, easy to understand and look so delicious. Keep up the good work.
Please tell me where I can buy Polish flour.
Thank you!


Ola Rokita February 12, 2019 at 22:31

Hi Deborah! Thanks for visiting my site. I appreciate your positive feedback. Many specialty stores in Chicago or New York City carry Polish flour, however in many parts of the U.S. it’s not easy to find. I’ll send you a private note on how you can access it if you are interested in exploring baking with Polish flour. Thanks again! Ola 🙂


Beverley Litwin February 26, 2019 at 07:13

Where can I buy Polish flour? I live in Sterling Heights, Michigan which is a suburb of Detroit. Thank you!


Ola Rokita February 27, 2019 at 06:09

Hi Beverley! Thanks for your question. In your area I see several stores where you can probably buy Polish flour. Check out the Polish Market on E Maple Rd or Srodek Deli and Bakery on Mound Rd. Hopefully they have what you’re looking for. If not, let me know and I can suggest other options. Thanks! Ola 🙂


Beverley Litwin May 19, 2019 at 23:19

Thank you for your reply regarding where I can buy Polish flour! I was also wondering if I can substitute Polish flour directly for U.S. flour in cakes, cookies brownies recipes? Thank you!


Ola Rokita May 20, 2019 at 21:35

Hi Beverley! Yes, you may absolutely use Polish flour for your U.S. recipes. Cookies, brownies, cakes…you name it. One thing I want to add. There are several varieties of Polish flour, so your best bet is to use the 550 type. It’s equivalent to the All-Purpose one sold in the U.S. The gluten level is slightly lower, but it works just fine. As you get into specialty baking, there are specific types of flours that are better suited for certain pastries. For example, type 450 is ideal for spongecakes, whereas type 500 “Krupcztaka”, a coarsely milled flour, is ideal for shortbread and cookies. But try the “Luksusowa” type 550 for now, and see if it works for you. Keep me posted on how it goes or, if you have more questions. 🙂


Beverley May 21, 2019 at 11:43

Thank you so much for your reply! I really appreciate you taking the time to explain the flour usage so thoroughly. You’re the best!! My husband is Polish so I want to start using this flour not only for him, but to avoid the chemicals in the U.S. flour. Bon Appetite!


Ola Rokita May 21, 2019 at 21:45

My pleasure, Beverley! Hope it helps you with better baking.


Ola Rokita May 20, 2019 at 22:54

Beverly, I also added a quick guide to the types of Polish wheat flours available and their best uses if you’re interested in learning more. Thanks!


Beverley May 21, 2019 at 11:45

This is an excellent guide! Thank you for posting!


Angelique Bacia June 2, 2019 at 13:41

Hi! Any idea where I can buy Polish flour online? I am in southern California, close to San Diego, and while we have some European deli shops and a large world market that carries a handful of Polish items, there is no dedicated Polish sklep. We even struggle finding ogorki and the Polish mayonnaise my husband loves so much!


Ola Rokita June 5, 2019 at 21:13

Hi Angelique! Thanks for your inquiry. I am not familiar with the area you’re in, but I did find an International Market & Deli in San Diego. They are located on El Cajon Blvd. Not sure if they carry Polish flour, but maybe it’s worth giving them a quick call first. Otherwise, you can order flour online from Babciafoods.com. They sell a different brand of Polish flour, but they do carry the “Luksusowa” type, which is essentially an All-Purpose flour excellent for yeast-based baking. Try these options first. If these options don’t work out, I am happy to send you a sample so you can test it out and see if you notice a difference in how you feel after eating baked goods made from Polish flour. Eventually I plan on offering Polish flour on this site. 🙂 Thanks again for your visit and interest.


Candance January 22, 2020 at 21:41

I’m in Glasgow, KY and I would like to know where can I order this flour at?


Ola Rokita January 26, 2020 at 13:55

Hi Nolan.cody, I am not familiar with your area, but if you’re interested I am happy to send you a kilo so you can try it out and see if the flour works out for you. To truly know if it works, you’ll need to put aside any enriched flour baked products, pastas, and cereals for about 5 days. Just eat bread or pastry made from the Polish flour for about 4-5 days, and of course veggies, fruit, meats, fish and all other regular food you eat. But stay away from outside wheat products other than the ones you make at home from the flour. This is the best way to tell if it works. And if you feel less bloated, then you’ll know that it works. Everyone is different. For some people it makes a big difference, while for others minimal, so the best thing to do is to try it out personally. If you would like to go ahead, send me a personal note directly using the contact form on my page so I can get your mailing address. Thanks!


Jamie February 3, 2020 at 08:27

Hi, I live in Baltimore Maryland, do you know where I could find or order flour?

Thanks in advance for any assistance


Ola Rokita February 4, 2020 at 21:21

Hi Jamie,
You can try Kielbasa Factory in Rockville, MD. They usually carry the flour. Otherwise, I am happy to send you a kilo so you can try it out and see if it works.
Let me know if you’re interested by sending me an email directly.



Jamie February 15, 2020 at 17:05

Thanks for your help, I will contact them and email you if they are unable to help


Adam April 7, 2020 at 15:57

Hi Ola,

I live in the UK and as people are panic buying everything from toilet paper to hand soap, the supermarkets have sold out of flour.

I have many Eastern European hops near me and have managed to get flour. What flour is best tongue for bread?

Thanks in advance and stay safe


Adam April 7, 2020 at 15:58

to use not tongue** bloomin autocorrect


Ola Rokita April 8, 2020 at 20:21

Hi Adam!

Thanks for stopping by! I appreciate your question.

Indeed, here in the US people are also stashing away toilet paper, frozen veggies and fruits. Flour is also a hot item. The silver lining in all this is that maybe people will start baking more at home and get to appreciate homemade bread and pastries.

As far as your question is concerned about which is the best flour to use for baking bread, the answer is not so simple because it depends on what type of bread you want to make.

You can make bread from variety of flours, the all-purpose kind or the whole wheat one. It depends on how much character you’re looking for. If you like baguettes or light dinner rolls, all-purpose will do. When it comes to flour from Poland, I would start with type 550. It has about 11% of protein and it’s great for pizza dough, challah, or dinner rolls. If you prefer bread with more character, try whole wheat flour, that’s type 2,000 or above. It’s the healthier type because it’s less refined and more of the natural nutrients are preserved. To make bread with it, you can follow the same recipe for my dinner rolls, but the bread will be more dense. You can make it even more nutritious by adding sunflower seeds or oats. My favorite bread is made from rye flour, using a starter. It takes several days to make it because the starter needs time to develop, but once you manage to wait, it’s fantastic and full of character. You’ll love it! I have a recipe on my site you can follow if you’re interested.

Sorry for the long-winded answer. But that’s the beauty of bread it’s complex and full of possibilities.



Anna May 4, 2020 at 09:46

Hi Ola,
Have a good day!
I bought polish flour type 520 is this the same equivalent for all- purpose flour or type 550?

Thanks in advance and God bless.


Ola Rokita May 4, 2020 at 21:44

Hi Anna,

Thanks for visiting my site. Glad you got some great flour for baking. The type 520 is often called “Uniwersalna” flour, or universal flour. Meaning that it has universal applications from pancakes to baguettes. It’s also good for pierogis. My favorite pierogi flour is type 500 called “Poznanska” it has a little less protein than the 520 and makes the dough a little more delicate, but using the 520 type will also produce excellent pierogis. So, go ahead and give it a try.

Depending on how many meat pierogis you’re planning on making, the amount of ingredients will vary. But, to make meat-filled pierogis for a family of four I use about a pound (450 grams) of ground beef, half of a medium sized onion, one whole egg, clove of garlic, tablespoon of oil of olive, teaspoon of salt, and a little bit of ground pepper. I finely dice the onion and the garlic, sauté them slightly with oil of olive and then combine all the ingredients together with my hand. Then I scoop about a tablespoon of the meat filling and seal it inside the dumpling (pierogi) dough. Cook them for about 5 minutes over a medium heat and serve them with bacon bits and light coat of bacon grease.



Nicole Lasas June 5, 2020 at 16:43

So happy I found your site. I’m in the UK and because of lockdown, I could only find polish flour at our local eastern European shop. And wow! Am I glad I did. It is the best, fool proof flour especially for making brownues…. I’m a chocoholic. I have used 3 other types since then…. Lockdown, time, lots of baking…. And none are as dependable as the polish flour.


Ola Rokita June 5, 2020 at 21:58

Nicole, Thanks for your note and sharing your thoughts. It’s very encouraging to know you found my site helpful and discovered Polish flour as well as the benefits of using it in your baking. I also think it’s great you’re doing more baking. Knowing what goes into your bread and pastries, and choosing healthier ingredients, has many long-term benefits in addition to great taste. Hope you continue to bake, even after this strange time passes us by. Thank you and stay well!


Todd December 3, 2020 at 18:26

Hello Ola,
I am a sourdough baker who has recently been making major changes to my sourdough routine with all the opportunities offered now days with the internet. I have cultures from around the world, including one from Poland. I acquired it from Sourdough International in a dried form. I used Mlynomag whole meal rye flour (Maka Razowa) from Poland to reconstitute the starter, and have been making excellent rye and pumpernickel bread with it. I can’t find a reliable source of this typical brand of flour, so it kind of puts a restriction on using my Polish Starter. I live in Michigan, and would like to find Mlynomag flour that I can obtain on a consistent enough basis to maybe sell the bread at small bakeries and other artisan places such as farmers markets and to show people how European flour can make positive changes in their lives. Are you familiar with this mill ? They say they’ve been milling flour in Poland for 600 years, and I am very happy with their product


Ola Rokita December 3, 2020 at 23:26

Thank you Todd for reaching out. Impressive that you have managed to collect cultures from around the world. Happy to learn that you have already discovered the benefits of using flour from Poland, especially rye flour. Yes, I am familiar with Mlynomag and I think their flour is excellent and the bread made from it is truly delicious.

I’ll send you an email directly so I can get few more details from you.

Thank you for your note!



Brian March 28, 2021 at 18:20

Have you been able to confirm that lubella does not use Glyphosate and that its a soft wheat? I ask because I didn’t see anything on their packaging or website saying otherwise.


Ola Rokita March 31, 2021 at 23:32


Good question. Based on my conversation with the company representatives they assured me that they only use the highest quality of wheat, and they check their farmers’ practices to ensure they don’t soak the wheat in roundup. The rep told me that most of the wheat is from the Lublin region known for a very high quality soil “dark soil” and it’s primarily soft wheat kind. However, I have reached out to another source to confirm what ‘primarily’ means and I’m awaiting their response to be certain. I will let you know what I learn.



Bee June 17, 2021 at 16:05

Hi, I am in the UK too and Tesco sells Lubella flour but its cake flour. I will also like to know if it contains Glyphosate. I do suffer with gut problems.
If you can message me, I will be most grateful. Will this flour be good to make dinner rolls.
What percentage of gluten is considered low gluten? Thank you.


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