Gingerbread: Enriched Wheat Flour

Enriched wheat flour is refined wheat flour that has had certain vitamins and minerals added back after processing. These nutrients, such as iron and B vitamins (folate, niacin, thiamin, riboflavin), are often lost during the milling process. It is a staple ingredient in many baked goods.

Manufacturers use enriched wheat flour as a primary structural ingredient in baked goods like cookies, cakes, bread, and pasta. It provides the base for doughs and batters, giving products their characteristic texture and volume. Its widespread use is due to its availability, cost-effectiveness, and role in creating familiar food items.

Enriched wheat flour is generally recognized as safe (GRAS) by the FDA for use in food. The added nutrients can help prevent deficiencies in the population. The World Health Organization (WHO) and other international bodies have evaluated flour fortification programs. While generally considered safe, whole wheat flour, which contains the bran and germ, offers more fiber and a broader range of nutrients than refined and enriched flour.