Wrapper: White Whole Wheat Flour

White whole wheat flour is made from a different variety of wheat than traditional whole wheat flour. It is milled from the whole grain, including the bran and germ, but the wheat berries used are lighter in color and have a milder flavor. This results in a flour that is nutritionally similar to whole wheat flour but with a lighter color and taste.

Manufacturers use white whole wheat flour as a whole grain option in baked goods and dough-based products. It can be substituted for all-purpose flour to increase the fiber and nutrient content of items like bread, pasta, and pastries. Its milder flavor makes it more versatile than traditional whole wheat flour for a wider range of recipes.

White whole wheat flour is considered a whole grain and is a source of dietary fiber, vitamins, and minerals. Whole grains are associated with various health benefits, including improved digestion and reduced risk of chronic diseases. The FDA considers whole grains to be a healthy part of a balanced diet. No specific regulatory limits or evaluations are set for white whole wheat flour itself, as it is a basic food ingredient.