Wholemeal Wheat Flour

Wholemeal wheat flour is made by grinding the entire wheat kernel, which includes the bran (outer layer), germ (embryo), and endosperm (starchy part). This differs from refined white flour, which only uses the endosperm. It is a staple ingredient derived from the wheat plant.

Manufacturers use wholemeal wheat flour to add fiber, nutrients, and a distinct texture to food products. It is commonly found in baked goods like breads, muffins, cookies, and crackers, providing structure and a nutty flavor.

Wholemeal wheat flour is a common food ingredient and is generally recognized as safe (GRAS) by the FDA. It is a good source of dietary fiber, vitamins, and minerals. The Dietary Guidelines for Americans (2025-2030) recommend making at least half of your grain intake whole grains. There are no specific controversies regarding wholemeal wheat flour itself, though some individuals have sensitivities or allergies to wheat or gluten.