Soft Whole Wheat Flour
Also known as: wholemeal soft wheat flour
Whole wheat flour is a whole-grain ingredient providing fiber, B vitamins, and minerals. The Dietary Guidelines for Americans recommend whole grains as part of a healthy eating pattern.
What it is
Flour milled from the entire kernel of soft wheat (lower protein than hard wheat), retaining bran, germ, and endosperm.
Whole-grain flour for baked goods, especially tender products like pastries, pancakes, and cookies.
Why it's flagged
- Contains gluten (wheat allergen)
What regulators actually say
"Whole wheat flour, graham flour, entire wheat flour is the food prepared by so grinding cleaned wheat... that, when tested by the method prescribed in paragraph (c)(2) of this section, not less than 90 percent passes through a 2.36-mm (No. 8) sieve..."
Regulatory status
United States — FDA
Defined under 21 CFR 137.200; whole wheat flour is GRAS by common food use; wheat is a major food allergen.
European Union — EFSA
Not a regulated additive; wheat is a labeled allergen under EU Regulation 1169/2011.
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