Nutritional Information & Ingredients
Our Organic Whole Wheat Flour is 100% stone ground from dark northern hard red wheat, with all of the nutritious bran and germ still intact. This high-protein, certified organic flour is the tried, true and preferred choice of classic and traditional bread bakers for consistent, high rising loaves.
America's Best Baking Flour™
Organic Whole Wheat Flour is 100% stone ground from certified organic, U.S.—grown hard red. Nothing is lost in the process of grinding the flour—one pound of wholesome whole wheat berries go into the mill, and one pound of nutritious whole wheat flour comes out. The bran, germ and endosperm of the wheat kernel are all included. Our Organic Whole Wheat Flour is rich in dietary fiber and provides 7 grams of protein per serving. It is a good source of essential minerals including phosphorus, magnesium, zinc and iron.
As a continued commitment to the quality of the products we make and sell, all of Bob’s Red Mill products are certified kosher pareve or kosher dairy by Rabbi Avrohom Teichman of Kehilla Kosher, Igud HaKashrus of Los Angeles.
This product is 100% whole grain. It includes all of the nutritious bran, germ and endosperm that whole grains offer.
All Bob’s Red Mill products are vegetarian. This product is also vegan, meaning it is made without the use of any animal products including eggs, dairy, and honey.
Our stone-ground flours and meals are made the old fashioned way, on our slow-turning quartz-stone mills. This time honored technique maintains cool temperatures, which preserves the natural flavor and healthy nutrition of the grains.
This product was grown and produced using a uniform set of methods established by the United States Department of Agriculture’s National Organic Program and third-party certified organic by Quality Assurance International.
Each serving of this product provides 20% or more of the recommended daily value for fiber. Dietary fiber aids digestion and makes you feel full faster, so it can help you maintain a healthy weight.