Non-gmo Wheat Flour

Non-GMO wheat flour is a powder made by grinding wheat grains that have not been genetically modified. It is a fundamental ingredient in many baked goods and other food products, providing structure and texture.

Manufacturers use wheat flour primarily for baking, where it forms the basic structure of products like bread, cakes, cookies, and pasta. Its gluten content allows dough to be elastic and hold its shape, while starches contribute to texture and browning.

Wheat flour is a common food ingredient and is not regulated by the FDA as an additive. For most people, it is a safe and nutritious food source. However, individuals with celiac disease or gluten sensitivity must avoid wheat flour due to its gluten content, which can cause adverse digestive and other health reactions. There are no specific health controversies associated with non-GMO wheat flour itself beyond general dietary considerations for gluten.