Wheat Flour
This is what the ingredient is.
Wheat flour is powder made by grinding wheat grains. Contains starch, protein (gluten), and small amounts of vitamins and minerals.
Here is why it shows up on the label.
Main ingredient in bread, pasta, baked goods, and many processed foods. Provides structure, texture, and bulk. Gluten provides elasticity in doughs.
Here is what food agencies say.
Not regulated as additive - basic food ingredient. Enriched flour must meet FDA standards for added nutrients (21 CFR 137). Approved globally.
Here is what research has found.
Staple food for thousands of years. Nutritional value depends on processing (whole wheat vs. refined). Decades of nutritional research available.
Here are a few things worth knowing.
CONTRAINDICATED for individuals with celiac disease (autoimmune reaction to gluten). Should be avoided by those with wheat allergy or non-celiac gluten sensitivity. Generally safe and nutritious for most people. Refined flour has lower nutrient and fiber content than whole wheat.
Sources
- FDA Standards of Identity 21 CFR 137
- Celiac Disease Foundation
- Whole Grains Council
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.