WASHINGTON — Whole wheat flour production by U.S. mills in 2019 was 21,007,000 cwts, down 1,336,000 cwts, or 6%, from 22,343,000 cwts in 2018, according to data issued Feb. 1 by the National ...

By incorporating sourdough discard, these donuts have a unique, tangy flavor while maintaining a soft and fluffy texture. Perfect for reducing food waste, these donuts combine the wholesomeness of ...

Fiber is like a buffet for the healthy bacteria in your gut. Whole-wheat bread is a natural source of insoluble fiber, which ...

Whole wheat flour is an excellent choice for starting or maintaining a sourdough culture due to its higher nutrient content and natural wild yeasts, which help jump-start fermentation and promote ...

Because whole wheat flour is rich in unsaturated fats, it spoils quickly. Even before you open the package, place it in a resealable plastic bag in the freezer; it should stay fresh for up to a year.

The whole wheat grain when ground with the skin and germ yields brownish flour called atta. The same when refined further or ground without the skin yields whiter flour called maida.

The flour has a best-if-used-by date of April 20, 2020, and the UPC code is 000-16000-19610-0. If you have a package of the flour or have questions, call 800-230-8103.

Whole wheat flour has a GI index of 49 and thus is not known to cause any spike in the blood sugar level. This is turn can lower the risk of developing type 2 diabetes and cardiovascular diseases.