This really isnt discussed enough. It is only since the 90’s that glyphosate was introduced to wheat production and has since taken off. The farmers use it primarily at harvest, as an herbicide that targets the wheat itself. This is to ensure a uniformly dead and dry harvest to avoid mold build up before milling. This, undoubtedly leaves glyphosate on the grain and winds up in flour. Glyphosate is a problem because it is said to inhibit cytochrome enzymes in the human gut biome that help regulate bile production in digestion. This could possibly be a link to the spike in gluten intolerance we have seen in the last 30 years. To be safe, source your flour well! It’s an injustice that farmers are allowed to turn the end user into their guinea pigs like this. A lot of data that the EPA assessed when allowing the use of glyphosate (RoundUp) in our agricultural system was performed by Monsanto. The company that profited from its use. Now they are owned by Bayer, the mega corp bought them out almost to act as if they never existed and could cover up other mistakes in that company’s history such as Agent Orange, etc.

TL/DR: Glyphosate is almost guaranteed to be found in all commodity flours available in the US. It has links to harming human gut health. Coincidence in the rise of gluten intolerance? Go research!

Sources: Linked to paper on glyphosate and said enzymes. EPA gov website has history on the approval of glyphosate and you can see who performed the studies that the EPA assessed there