Wheat Flour
Also known as: wheatflour
Wheat flour is a basic food. It is a FALCPA major allergen requiring disclosure, and contains gluten which is harmful to people with celiac disease (~1% of population) or wheat allergy.
What it is
Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending on milling.
Primary structural ingredient in baked goods; provides starch (texture, body) and gluten (elasticity, gas retention).
Why it's flagged
- Wheat is a FALCPA major allergen requiring label disclosure
- Contains gluten — must be avoided by those with celiac disease or wheat allergy
What regulators actually say
"Enriched flour conforms to the definition and standard of identity ... prescribed for flour by §137.105, except that it contains in each pound 2.9 milligrams of thiamin, 1.8 milligrams of riboflavin, 24 milligrams of niacin, 0.7 milligrams of folic acid, and 20 milligrams of iron."
"FALCPA identified eight foods or food groups as the major food allergens. These are milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat and soybeans."
Regulatory status
United States — FDA
Standardized food (21 CFR 137.105); major food allergen under FALCPA
European Union — EFSA
permitted; gluten-containing cereals are a mandatory allergen under EU 1169/2011
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