Whole wheat flour is made by grinding the entire wheat kernel the bran, germ, and endosperm so it keeps all of the grain’s natural fiber and nutrients. It has a light to medium brown color and a robust, slightly nutty, earthy flavor that’s stronger than refined white flour.
Nutritionally, whole wheat flour is rich in dietary fiber, plant-based protein, B vitamins, iron, magnesium, and antioxidants, supporting digestive health and steady energy levels. Because it contains the full bran and germ, it absorbs more liquid and produces denser, heartier baked goods compared to white flour.
Whole wheat flour is commonly used in breads, rolls, muffins, pancakes, and pasta. It provides good structure due to its gluten content and is often mixed with all-purpose flour to achieve a balance between nutrition, texture, and rise, giving foods a wholesome, filling quality.
