White Whole Wheat Flour

White whole wheat flour is a type of whole wheat flour made from a lighter-colored wheat variety, typically hard white wheat. Unlike refined white flour, which removes the bran and germ, white whole wheat flour includes all parts of the wheat kernel: the bran, germ, and endosperm. This milling process retains the grain's natural fiber, vitamins, and minerals.

Manufacturers add white whole wheat flour to products to provide the nutritional benefits of whole grains while offering a lighter color and milder flavor than traditional red whole wheat flour. It is commonly used in breads, buns, croissants, muffins, pizza crusts, and other baked goods to add structure and improve texture.

As a whole grain, white whole wheat flour is a source of dietary fiber, B vitamins, and minerals. The Dietary Guidelines for Americans recommend making at least half of your grains whole grains. There are no specific regulatory concerns for white whole wheat flour as it is a basic food ingredient, not a food additive, and therefore not subject to the same evaluation by bodies like JECFA or EFSA. Its consumption is generally considered part of a healthy diet.