Our selection of whole wheat flours are perfect for making healthy and nutritious bread, pasta, and baked goods.

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Our whole wheat is 100% whole wheat; not a mixture of white and wheat flours, and certainly not bleached. Packed with fiber, proteins, vitamins, and minerals, it's nutritionally equivalent to classic red wheat. Our whole wheat flour is both light in color and mild-flavored, making it the perfect choice for bakers hesitant to add the distinctive color and taste of red whole wheat to their baking. Substituting whole wheat flour for up to a third of the white flour in your favorite recipes gives you all of the nutrition and fiber of whole grains without compromising flavor. Our whole wheat flours are also perfect to use for baking, such as pastries and muffins.

Frequently Asked Questions

  • What is the difference between flour and whole wheat flour?

    • The primary difference between whole wheat flour and white, all-purpose flour is in the processing. Whole wheat flour includes the bran, germ, and endosperm of the wheat grain, which makes it more nutritious. On the other hand, all-purpose flour is refined and only contains the endosperm of the wheat grain, which provides less nutrition.
  • Is whole wheat and wheat flour the same thing?

    • No, they are not the same. When a label simply mentions "wheat flour", it typically refers to all-purpose flour, which is made from refined wheat grain and only contains the endosperm. Whole wheat flour, however, includes the whole grain - the bran, germ, and endosperm, thus making it richer in nutrients and fiber.
  • Is whole wheat flour healthier for you?

    • Yes, whole wheat flour is generally healthier than all-purpose flour. Whole wheat flour contains more fiber, protein, and a wider range of vitamins and minerals because it utilizes all parts of the grain - the bran, germ, and endosperm. This can contribute to a healthier diet and can be beneficial for digestion and overall health.
  • Can you replace all-purpose flour with whole wheat flour?

    • Yes, you can replace all-purpose flour with whole wheat flour in most recipes. However, whole wheat flour can make your baked goods denser and heavier, so it's often recommended to use it in combination with all-purpose flour. A common ratio is to use half all-purpose flour and half whole wheat flour.
  • Which flour is whole wheat?

    • Whole wheat flour is flour that has been ground from whole wheat grains, which include the bran, germ, and endosperm. At Baker’s Authority, we offer a large selection of whole wheat flour from well-known brands, including white whole wheat flour and whole wheat pastry flour.
  • Can I purchase whole wheat flour in bulk?

    • Yes, at Baker’s Authority, our whole wheat flour is available in bulk for bakeries. Whether you're looking to buy white whole wheat flour or whole wheat pastry flour, we have you covered.