Stone Ground Whole Wheat Flour

Stone ground whole wheat flour is a type of flour made from the entire wheat kernel, including the bran, germ, and endosperm. It is produced by grinding whole wheat kernels between two stones, a traditional milling method. This process helps retain the grain's natural nutrients and fiber.

Manufacturers use stone ground whole wheat flour as a primary ingredient in many baked goods due to its nutritional profile and hearty texture. It serves as the base for breads, muffins, cakes, and snack bars. Its presence contributes to the structure and flavor of these foods.

As a whole grain, stone ground whole wheat flour is generally recognized as a food ingredient and not regulated as a food additive by the FDA. The Dietary Guidelines for Americans (2025-2030) recommend making at least half of your grain choices whole grains. Whole grains are a good source of dietary fiber, which supports digestive health, and provide various vitamins and minerals. There are no notable controversies regarding its safety at typical intake levels.