King Arthur Flour, White Whole Wheat Flour, 5 lbs (2.27 kg)
- Milled from 100% U.S.-Grown Wheat
- 100% Employee-Owned, 100% Committed to Quality
- Naturally Pure and Wholesome
- 100% Organic
- USDA Organic
- A Lighter, Milder 100% Whole Wheat Flour.
- Never Bleached. Never Bromated.
- 30g Whole Grain or More per Serving
- Certified Organic by Quality Assurance International
♥ Why is King Arthur 100% organic white whole wheat flour good for me?
King Arthur 100% Organic White Whole Wheat Flour is milled from the entire wheat kernel so it contains all the inherent nutrition nature intended. Diets rich in whole grain foods and other plant foods that are low in total fat, saturated fat and cholesterol may reduce the risk of heart disease.
How do we make it white? White whole wheat flour is milled from a white variety of wheat lacking the phenolic compounds that give traditional whole wheat its distinctive strong flavor. Think of it as an albino variety of wheat, with no genes for coloring the bran. This lighter color also makes for a milder, sweeter flavor than traditional red whole wheat.
You can use whole wheat flour in all-purpose flour recipes. Try substituting 25 to 50% depending on your taste. Our whole wheat flour is finely ground for superior baking.
Why King Arthur Flour?
For over 200 years, we've provided bakers with America's finest flour. Our stringent milling specifications guarantee that unlike other flours, ours performs consistently from week to week, season to season, and year to year. We pledge that this bag of flour meets the high standards of quality and consistency that King Arthur has maintained for over two centuries.
Bursting with Berries Blueberry Muffins
Our favorite blueberry muffin recipe produces tender, tasty muffins, chock-full of berries and gilded with a light cinnamon-sugar topping.
- 6 tablespoons butter
- 3/4 cup sugar
- 2 large eggs
- 2 cups King Arthur 100% Organic White Whole Wheat Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (low-fat is fine)
- 2 teaspoons vanilla
- 1 1/2 to 2 cups blueberries, fresh or frozen
- 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon (optional)
Preheat your oven to 375ºF. Line a muffin tin with 12 paper muffin cups, then spray the cups with non-stick vegetable oil spray.
In a large mixing bowl, beat together the butter and sugar until smooth, then add the eggs one at a time, beating well after each addition. Add the flour, baking powder, and salt to the creamed mixture, and beat well. Add the milk and vanilla, mixing until smooth. Quickly stir in the berries.
Spoon the batter into the muffin cups; they'll be very full. Sprinkle with the cinnamon sugar. Bake the muffins for 30 minutes, until they're light golden brown, and remove them from the oven. After 10 minutes, transfer the muffins to a rack to cool. Yield: 12 muffins.
Note: Want to make these muffins 100% organic? Since the recipe features simple, basic ingredients, it should be fairly easy to find all of them in an organic version.
Certified 100% organic hard white whole wheat flour.
No bleach or preservatives ever added.
For the longest shelf life, store whole wheat flour in an airtight container in the freezer. Bring to room temperature before using. Fluff flour with a spoon to aerate before measuring; sprinkle into measuring cup and sweep off excess to level.
|Serving Size: about 1/4 cup (30 g)|
|Servings Per Container: about 76|
|Amount Per Serving||%Daily Value*|
|Calories from Fat||5|
|Total Fat||0 g||1%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||22 g||7%|
|Dietary Fiber||4 g||16%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65 g||80 g|
|Saturated Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|