Bread Pocket: Whole Wheat Flour

Whole wheat flour is a type of flour made from grinding the entire wheat kernel, including the bran, germ, and endosperm. This differs from white flour, which uses only the endosperm. The presence of all parts of the kernel gives whole wheat flour a darker color and a more robust flavor.

Manufacturers use whole wheat flour in various products to add fiber, nutrients, and a distinct texture. It is a primary ingredient in whole wheat breads, pastas, cereals, and baked goods like muffins and cookies. It contributes to the structure and nutritional profile of these foods.

Whole wheat flour is a staple food ingredient and not regulated as a food additive by the FDA. It is recognized as a whole grain, which are part of a healthy eating pattern. The Dietary Guidelines for Americans (2025-2030) recommend making at least half of your grain intake whole grains. Whole grains provide dietary fiber, vitamins, and minerals. JECFA and EFSA do not evaluate basic food ingredients like whole wheat flour in the same way they do food additives.