Dani Spies

Call me a pessimist but in some ways, this White Whole Wheat Flour sounded too good to be true, so I decided to do a little investigating and you know what?  This stuff is the real deal.  Milder, lighter, and still nutrient dense!

So what exactly is White Whole Wheat Flour??
White whole wheat is just that, it is a type of wheat that has no major genes for bran color (unlike traditional “red” wheat flour).  The Whole Grains Counsel says, “An easy way to think of it is as a sort of albino wheat”. (I love that explanation; it makes it super simple to understand).

It is not bleached; it is simply a white wheat that is naturally light tan in color and has a milder flavor than the whole wheat flour we are used to.  Unlike bleached white flour, white whole wheat flour is whole flour, meaning it incorporates the bran, germ, and endosperm, supplying us with all of the nutrient density of traditional whole wheat flour.  

According to the Whole Grains Counsel, both whole “red” and whole “White” wheat flour are nutritionally equal.

Bottom Line:
White Whole Wheat Flour rocks!!!  It’s both lighter in color and milder in taste than traditional whole wheat flour but still packs all the same nutritional benefits.  As far as I’m concerned there is really no need to have bleached white flour in your kitchen any more… white whole wheat is the way to go!

If you want to read more about white whole wheat flour, check out “The Whole Grains Counsel”… it’s super informative.