Whole Grain Flour

Whole grain flour is made by grinding the entire kernel of a grain, which includes the bran, germ, and endosperm. It can come from various grains such as wheat, oats, corn, or rice. This process retains all parts of the grain, unlike refined flours where the bran and germ are removed.

Manufacturers use whole grain flour as a primary ingredient in a wide range of food products. It provides structure, texture, and nutritional value to items like breads, cereals, crackers, pasta, and baked goods. Its inclusion helps increase the fiber content and nutrient profile of foods.

Whole grain flour is considered a food ingredient and is generally recognized as safe (GRAS) by the FDA. It is a good source of dietary fiber, B vitamins, and minerals like iron and magnesium. Major health organizations, including the Dietary Guidelines for Americans, recommend consuming whole grains as part of a balanced diet.