Food to Live Whole Wheat Flour, 10 Pounds - All-Purpose, Stone Ground, Milled Whole Grains, Unbleached, Vegan, Kosher, Bulk, High in Dietary Fiber, Manganese, and Selenium. For Bread, Cooking, Baking

— Kosher, Raw, Vegan — Good Source of Manganese, Selenium, and Copper — Very Low in Saturated Fat, Cholesterol & Sodium Everything You Need to Know About Baking with Whole Wheat Flour If you want to take your baking a step outside of regular, try using Whole Wheat Flour. It can add both flavor and nutrition to anything you create. Using this type of wheat flour for bread isn’t difficult if you know how to go about it. By simply adding it to your regular baking mix you are enriching it with B vitamins and a wide range of essential minerals. Whole wheat is naturally rich in selenium, iron, and zinc, minerals essential for wellbeing. Hard Red Winter Wheat Flour is produced by stone grinding whole wheat seeds. Therefore, it retains the nutrients contained in every part of the seed. Stone-Ground Whole Wheat Flour is very different from all-purpose flour, which is a mix of hard and soft wheat. All-purpose flour is white and highly-processed. It does make a fluffier dough, however its nutritional value is minimal. It’s also called white wheat flour and that color is achieved by chemical treatment of the product (bleaching), which reduces its nutritional value even further. Whole Wheat Flour, on the other hand, has a much higher protein and nutrient content. Please note that White Whole Wheat Flour contains gluten. Therefore, this product might not be for everyone. Tips on How to Use Whole Wheat Flour for Baking If you want to use Whole Wheat Flour for bread baking, you’ll need to remember that this dough will require a lot of moisture. Due to the fact that bran and germ, which Whole Wheat Bread Flour contains, reduce the formation of gluten, the dough won’t rise easily. Therefore, if not handled correctly, the final product might have a hard and gummy texture. To prevent this, you should let the batter made with stone-ground Whole Wheat Flour sit and absorb moisture well before baking. You can let the batter sit for a while in a heated oven so the moisturizing can be completed._Nutrition Facts 1 servings per container Serving size1 oz (28 g) Amount Per Serving Calories96 % Daily Value* Total Fat 1g 1% Saturated Fat 0.1g 1% Trans Fat 0g Cholesterol 0mg 0% Sodium 1mg 0% Total carbohydrate 20g 7% Dietary fiber 3g 11% Total sugars 0.1g Includes 0g Added Sugars 0% Protein 4g 7% Vitamin D 0mcg 0% Сalcium 10mg 1% Iron 1mg 6% Potassium 103mg 2% Manganese 1mg 50% Selenium 18mcg 32% Copper 0.1mg 13% Thiamin 0.1mg 12% Niacin 1mg 9% Magnesium 39mg 9% Phosphorus 101mg 8% Zinc 1mg 7% Vitamin B6 0.1mg 7% Riboflavin 0.05mg 4% Pantothenic Acid 0.2mg 3% Folate 12mcg 3% Vitamin E 0.2mg 1% * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Ingredients: WHOLE WHEAT WARNING: Contains Wheat Storage Time: Up to 1.5 years Country of Origin: the USA Packaged in: the USA Store in: Cool, Dry Place Allergy Info: Packaged in a Facility That Also Processes Tree Nuts, Wheat, and Sesame Kosher Non-GMO Raw Vegan

• NUTRITIOUS WHEAT FLOUR FOR BAKING: Whole Wheat Flour contains a lot of nutrients, including B vitamins, iron, and calcium.
• MAKE YOUR BAKING MORE DELICIOUS: Whole Wheat Bread Flour has a rich pleasantly nutty flavor that can enhance the taste of your baked goods.
• GET MORE PROTEIN AND FIBER: By using Whole Wheat Flour for bread and other baked treats you are infusing them with large servings of plant protein and fiber.
• MINIMAL PROCESSING: Stone-Ground Whole Wheat Flour goes through minimal processing to retain maximum nutritional value.
• EASY TO USE FOR BAKING: You can use Whole Wheat Flour as a partial substitute for other types of flour in many recipes.