100% Stoneground Whole Wheat Flour

100% Stoneground Whole Wheat Flour is a type of flour made from the entire wheat kernel, including the bran, germ, and endosperm. The term "stoneground" refers to a traditional milling process where the wheat kernels are ground between two large stones, which can result in a coarser texture and retain more of the grain's natural oils and nutrients.

Manufacturers use whole wheat flour to add bulk, texture, and nutritional value to food products. It is a primary ingredient in many baked goods, including breads, muffins, and pastries. Its presence contributes to a heartier texture and a distinct, nutty flavor compared to refined flours.

Whole wheat flour is a common food ingredient and is generally recognized as safe (GRAS) for consumption. It is a good source of dietary fiber, which is important for digestive health. The Dietary Guidelines for Americans (2025-2030) recommend making at least half of your grain intake whole grains. There are no specific controversies regarding the safety of whole wheat flour itself, and international bodies like JECFA typically do not evaluate basic food ingredients like flour.