We call it Whole Grain Wheat Flour because we really do use the whole grain – nothing is removed.   This means it’s denser and coarser than store-bought whole wheat flours, and when you bake and cook with our Whole Grain Wheat Flour you’re getting 100% of wheat’s naturally-occurring vitamins and minerals. 

Our heritage process also means that nothing is added to address the way the flour handles.  We recommend mixing it with our Partially-Sifted Flour for best results in most applications; visit our Recipes section for handy tips and hints.

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