Unbleached Wheat Flour

Unbleached wheat flour is a powder made by grinding wheat kernels. Unlike bleached flour, it is not treated with chemical agents to whiten it or speed up its aging process. Its natural aging allows it to develop a slightly off-white color and a denser texture.

Manufacturers use unbleached wheat flour as a primary ingredient to provide structure and texture in a wide variety of baked goods. It is a staple in products like breads, buns, pastries, and snacks due to its gluten content, which helps dough rise and gives elasticity.

As a common food ingredient, unbleached wheat flour is generally recognized as safe (GRAS) by the FDA when used in accordance with good manufacturing practices. It is a source of carbohydrates and fiber. For individuals with celiac disease or gluten sensitivity, consuming wheat flour can cause adverse reactions due to its gluten content. JECFA and EFSA primarily evaluate food additives; as a staple food ingredient, wheat flour is not typically subject to the same additive evaluation processes.