Whole Flour

Whole flour is made by grinding the entire grain kernel, which includes the bran, germ, and endosperm. This process retains all parts of the grain, unlike refined flours that remove the bran and germ. It is typically sourced from cereal grains such as wheat, oats, or corn.

Manufacturers use whole flour to provide structure, texture, and a distinct flavor to food products. It is also incorporated for its nutritional benefits, including dietary fiber, vitamins, and minerals. Common applications include baked goods like cookies, breads, and pastries, as well as in prepared meals and snacks.

Whole flour is considered a basic food ingredient and is generally recognized as safe (GRAS) by the FDA. The Dietary Guidelines for Americans recommend consuming whole grains as part of a healthy diet due to their fiber and nutrient content. There are no specific regulatory controversies or evaluations by bodies like JECFA or EFSA for whole flour itself, as it is a fundamental food ingredient rather than an additive.