White whole wheat flour is a healthier alternative to white flour and is perfect for baking. Our white whole wheat flour has all the goodness of grains in a lighter, milder-tasting flour.Check out our King Arthur white whole wheat flour available in bulk.

Ourwhite whole wheat flour is made fromidentity-preserved wheat:grown from certified seeds, using sustainable farming practices, and traceable fromfield to flour. It’s wheat you can feel good about.

Made from 100% hard white wheat, this whole grain flour is perfect for any formulas in which traditional whole wheat would be used. Gives you all the nutrition of whole grains with a lighter, more mild flavor. Has a sweeter flavor than red whole wheat flour.

Our selection of King Arthur unbleached white whole wheat flour is milled from hard white spring wheat – a lighter-colored grain than traditional red wheat – which yields milder-tasting baked goods. Substituting this flour for up to a third of the white flour in your favorite recipes gives you all of the nutrition and fiber of whole grains without compromising flavor. So check out our selection of white whole wheat flour, available in bulk or home use, as a perfect, healthier alternative to white flour for baking.

13.2% Protein

White Whole Wheat Flour Packaging: 50 lbBag

White Whole Wheat FlourPallet:50 – 50 lbBags

5LB Bag:Repackaged from the larger bag in our facility

Storage: Store in a cool, dry place.

Item Number: D-0543-50LB

King Arthur Flour, founded in 1790, is the oldest flour company in the United States. Located in Norwich, VT, the company operates its own retail bakery, Baking Education Center, Baker`s catalog and Baker`s store from its Vermont headquarters. Today the company is 100% employee owned with over 375 employee-owners who are passionate about baking. In addition to providing the high-est quality flour of unparalleled consistency, our mission also includes helping people become better bakers through education and inspiring fellowship among people through the creative joy of baking. King Arthur flours adhere to the tightest tolerances in the milling industry. Protein content never varies more than 0.2%, and ash 0.02%. Equally narrow tolerances apply to mixing performance characteristics. This guarantees consistency in performance and a perfect final product every time.