Whole wheat flour is a flour made from the entire wheat berry, including the bran, germ, and endosperm. Non whole wheat flours have the bran and germ sifted out, leaving just the endosperm behind. 

Mindful Milling Co. Pro Tip

Whole Wheat Einkorn and Whole Wheat Pastry Flour are both very good beginner whole wheat flours. They don’t have the taste or texture that is commonly associated (and sometimes not favored) with whole wheat. Everyone that tries Whole Wheat Einkorn and Whole Wheat Pastry Flour for cookies, pancakes, brownies, etc is blown away by how unnoticeably whole wheat-y they are!

Is Whole Wheat Flour Better?

Whole wheat flour retains all the nutrients found in wheat berries, such as fiber, vitamins, minerals, and antioxidants, making it a more nutritious choice. Depending on what you’re making and what variety of flour you’re using, whole wheat may be the better choice. 

Does Whole Wheat Flour change the outcome of my baking?

Whole wheat flour has a denser texture and nuttier flavor compared to refined white flour, making it a popular choice for baking bread and other hearty baked goods. It is a healthier option due to its higher fiber and protein content and its diverse nutrient profile. If you’re not used to eating whole wheat, or you’re adapting an old recipe, try using one part whole wheat to three parts white flour. For example, if your bread recipe calls for 500g of bread flour, start out using 125g whole wheat bread flour and 375g bread flour.